Food Safety & Quality Control Testing

NCFIL offers both in-house and third-party food safety and quality control testing for clients. NCFIL utilizes accredited third-party laboratories for any product produced in the NCFIL pilot plant and for more specialized food testing.

In-House Testing	Third-Party Testing
Microbial Analysis	Pathogen Testing
>Aerobic Counts	Nutritional Analysis
>Yeasts & Mold,	Allergen Testing
>Coliforms & Generic E. coli	Heavy Metal Testing
pH	Toxicology Testing
Moisture Content
Water Activity

The Entrepreneurial Program (EI4F)

NCFIL partners with the NC State University Entrepreneurial Initiative for Food (EI4F) and other Process Authorities to provide processing recommendations (based on pH and water activity) for products that require Process Authority Letters for manufacturing.

Food Safety Trainings

NCFIL works with the Department of Food, Bioprocessing, & Nutrition Sciences (FBNS) and other Extension groups at NC State University to provide courses, certifications, workshops in-person and online through the Food Safety Education and Training unit.
These include:

• HACCP – Hazard Analysis and Critical Control Points
• GMPs – Good Manufacturing Practices
• Food Safety Basics for Ice Cream Makers and Cheesemakers
• Norovirus and Food Safety
• Acidified Foods Manufacturing School
• Sanitation Essentials in Food Manufacturing

Farmers Market Food Safety

NC State Extension provides a Comprehensive Guide to Retailing at North Carolina’s Farmers Markets. This document supports farmers markets and vendors with an overview of food safety best practices, labeling requirements, regulatory requirements and state government agency contact information.

Regulatory Information