Milk may look fresh, meat may have its usual colour and water may be clear. Yet not all food-related hazards can be seen, tasted or smelled.

That is why laboratory testing is an important part of the food safety control system, including for food used to prepare meals in schools, the State Service of Ukraine on Food Safety and Consumer Protection (SSUFSCP) reports.

As part of its «School meals: safe every day» information campaign, the SSUFSCP explains what laboratories can test, which risks analyses help detect and why even food that looks good needs proper control.

Key points:

  • some dangerous microorganisms and chemical contaminants do not change the appearance, smell or taste of food;
  • laboratory control is applied at every stage, from production and supply to meal preparation;
  • not every dish needs to be tested daily: laboratory testing complements everyday safety measures;
  • a satisfactory result for a single sample does not guarantee the safety of all meals.

What can a laboratory detect?

Imagine a batch of meat arrives at a school kitchen. The documents are in order, the use-by date has not passed and it looks fine. Does that mean the product is guaranteed to be safe?

Not always. Some dangerous microorganisms and chemical contaminants do not noticeably change the appearance, smell or taste of food.

Depending on the type of product, the purpose of testing and the applicable requirements, laboratories may check:

  • microbiological indicators, such as certain pathogens like Salmonella and Listeria monocytogenes, where such tests are required for a given product;
  • chemical contaminants, such as pesticide or veterinary drug residues or certain toxic elements;
  • quality and composition indicators, such as fat content, acidity, moisture and other characteristics, depending on the product;
  • drinking water safety indicators, including microbiological and physico-chemical parameters in line with the requirements.

It is important to understand that not every product is tested for all of these indicators. The tests depend on the risks, the type of product and the purpose of control.

Where is laboratory testing carried out?

Laboratory control can be applied at different stages of the food chain, from production and supply to use in meal preparation.

  • During production. Food business operators carry out controls under procedures based on Hazard Analysis and Critical Control Points (HACCP) principles, which include laboratory testing of water safety and laboratory monitoring of processes and the production environment as part of the system’s annual verification.
  • During supply. Tests may be carried out to check that products meet the requirements.
  • In schools. Depending on the identified risks and requirements, food, water and other control objects may be tested.
  • During official controls. In cases provided for by law, authorised SSUFSCP officials take samples for laboratory testing under the Law of Ukraine «On State Control over Compliance with Legislation on Food, Feed, Animal By-products, Animal Health and Welfare». Two identical samples are taken: one is sent to the laboratory and the other stays with the operator in case arbitration testing is needed. The sampling is recorded in a report in two copies.

Laboratory control is therefore not limited to checking the finished meal.

Does every dish need to be tested every day?

No. Laboratory testing does not mean that every portion or every dish must be sent to a laboratory daily.

Food safety is ensured by a system of ongoing measures, including proper receipt of products, temperature control, staff hygiene, prevention of cross-contamination and process control.

Laboratory testing complements these measures and helps check indicators that cannot be reliably assessed visually.

The need for testing, its frequency and scope are determined by legal requirements, the operator’s procedures and risk assessment results.

What happens if test results are unsatisfactory?

Say a laboratory finds a dangerous microorganism in a food product.

It is then important not only to obtain the result but also to quickly establish where the product is, whether it has been used to prepare meals and what action is needed.

Depending on the circumstances, this may involve stopping use of the unsafe product, withdrawing or recalling it, establishing the cause of the breach and taking corrective action. This is where laboratory control links to food traceability, covered in the campaign’s previous article.

Why laboratory testing does not replace daily control

Even a satisfactory result for a single sample does not guarantee the safety of all products or meals prepared in a kitchen.

A product may meet the requirements when tested but later become unsafe due to incorrect storage temperatures or cooking practices.

Laboratory analyses should therefore be seen as part of a comprehensive food safety management system, not as a substitute for daily compliance with sanitary and hygiene requirements.

The SSUFSCP stresses that safe school meals start with a responsible approach to every stage, from choosing a supplier to serving the finished dish to a child. Laboratory testing helps detect hidden risks, while proper kitchen organisation helps prevent them.

Source: State Service of Ukraine on Food Safety and Consumer Protection