Coffee testing service according to the latest criteria
Why carry out coffee testing services?
According to Decision 46/2007/QĐ – BYT issued on February 19, 2007, stipulating the maximum limit of biological and chemical contamination in food, food testing is an indispensable job in the food processing process. production as well as before the product is put on the market.
Accordingly, coffee testing is a necessary job to analyze the quality of product ingredients, serve quality announcements, issue health and food safety certificates. Carrying out coffee testing services is the first step and is mandatory for businesses to perform before putting products on the market.
On the other hand, after announcing products, food ingredients, imported foods, and domestically produced foods, enterprises need to conduct food testing every 6 months in Decision No. 46 /2007/QD – BYT to maintain business operations.
In addition, conducting coffee testing services will help companies and businesses be confident enough to meet the requirements of the state and food safety laws, besides, it will detect errors. in the production and processing process of products and food, thereby perfecting and developing sustainably, ensuring food hygiene and safety; bring satisfaction to consumers.
Necessary criteria for coffee testing service
Currently, on the market, the criteria for performing coffee testing services are based on:
- Decision 46/2007/QD-BYT stipulating maximum limits of biological and chemical contamination in food.
- QCVN 8-1:2011/BYT National technical regulation for mycotoxin contamination limits in food.
- QCVN 8-2:2011/BYT National technical regulation on limits of heavy metal contamination in food.
However, depending on the nature of each different product such as powdered coffee, green coffee, instant coffee, or fresh coffee... and depending on the specific production method, the criteria can be added or subtracted, but In general, coffee testing services are still required for the following criteria:
Coffee testing service according to sensory criteria:
| No. | Criteria | Unit | Method |
| 1 | Fineness | – | TCVN 5251 – 1990 |
| 2 | Sensory (state, color, taste) | – | Sensory |
| 3 | Impurities visible by normal observation | % | TCVN 5251 – 1990 |
| 4 | Fragments | % | TCVN 5251 – 1990 |
| 5 | Faulty Seeds | % | TCVN 4808 – 2007 |
| 6 | Good Seeds | % | TCVN 4808 – 2007 |
Coffee testing service according to physicochemical criteria:
| No. | Criteria | Unit | Method |
| 1 | Humidity | % | Section 8.1-Manuals of Food quality control 14/7-FAO: 1986 |
| 2 | Caffeine (*) | – | TCVN 6603:2000 |
| 3 | Water-soluble compounds | % | TCVN 5610:2007 |
| 4 | Crude Protein (*) | % | Section 8.3-Manuals of Food quality control 14/7-FAO: 1986 |
| 5 | Carbohydrate | % | TCVN 4594:1988 |
| 6 | Total fat(*) | % | Section 8.2-Manuals of Food quality control 14/7-FAO: 1986 |
| 7 | Dietary fiber | % | AOAC 985.29:2011 |
| 8 | Raw fiber (*) | % | TK.TCVN 5714:2007 |
| 9 | Total Ashes (*) | % | Section 8.4-Manuals of Food quality control 14/7-FAO: 1986 |
| 10 | Ash insoluble in HCl (*) | % | TCVN 7765:2007 |
Service of testing coffee according to microbiological criteria:
| No. | Criteria | Unit | Method |
| 1 | Total aerobic microorganisms | CFU/g | K.TCVN 4884 : 2005 (ISO 4833.2003) |
| 2 | Coliforms | CFU/g | TK.TCVN 6848 : 2007 (ISO 4832 : 2005) |
| 3 | E.coli | CFU/g | TK.TCVN 6846 : 2007 (ISO 7251 : 2005) |
| 4 | Staphylococcus aureus(*) | CFU/g | TCVN 4830-1 : 2005(ISO 6888-1 : 1999) |
| 5 | Salmonella | /25g | TK.TCVN 4829 : 2005 (ISO 6579 : 2002) |
| 6 | Total number of yeast – mold | CFU/g | TK.TCVN 8275-1: 2010 (ISO 21527-1 : 2008) |
| 7 | Clostridium perfringens | CFU/g | TCVN 4991 : 2005 (ISO 7937 : 2004) |
| 8 | Bacillus cereus | CFU/g | TCVN 4992 : 2005(ISO 7932 : 2004) |
Coffee testing services according to other criteria:
| No. | Criteria | Unit | Method |
| Indicators of heavy metals and trace elements | |||
| 1 | Arsen (As)(*) | mg/kg | AOAC 999.11:2011 (AAS) |
| 2 | Cadimi (Cd)(*) | mg/kg | AOAC 999.11:2011 (AAS) |
| 3 | Lead (Pb)(*) | mg/kg | AOAC 999.11:2011 (AAS) |
| 4 | Mercury (Hg)(*) | mg/kg | AOAC 974.14:2011 (AAS) |
| 5 | Copper (Cu)(*) | mg/kg | AOAC 999.11:2011 (AAS) |
| 6 | Zinc (Zn)(*) | mg/kg | AOAC 999.11:2011 (AAS) |
| Indicators of mycotoxins | |||
| 1 | Total Aflatoxin | µg/kg | TK.AOAC 991.31(LC/MS/MS) |
| 2 | Aflatoxin/vitamin (B1, B2, G1, G2) | µg/kg | TK.AOAC 991.31(LC/MS/MS) |
| 3 | Ochratoxin A | µg/kg | AOAC 2000.09(LC/MS/MS) |
Based on the general criteria mentioned above, depending on the purpose of testing: announcing product quality standards, applying for a certificate of food safety and hygiene or periodically monitoring that businesses should plan to carry out coffee testing services according to the criteria in accordance with regulations and with the most optimal cost.
Coffee testing service at Eurofins Sac Ky Hai Dang
Eurofins Sac Ky Hai Dang has a testing capacity of over 10 years, of which the ability to perform coffee testing services has been certified by many reputable establishments and received absolute satisfaction from customers.
Eurofins Sac Ky Hai Dang has a local advantage with a team of seasoned experts, the laboratory system of Eurofins group operates in 47 countries and has been present in 3 key regions of Vietnam. : Hanoi, TP. Ho Chi Minh City, Can Tho in order to give quick and accurate results, helping to save the lowest cost for customers. The results achieved are many prestigious "certificates" published annually and the trust and choice of customers.
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Eurofins Sac Ky Hai Dang
- Laboratory | Lot E2b-3, Str. D6, Hi-Tech Park, Thu Duc City
- Hanoi Branch | 4th floor - Building B, No. 103 Van Phuc Str., Van Phuc Ward, Ha Dong Dist., Hanoi
- Can Tho Branch | Room 319, Vietnam - Korea High-Tech Incubator, Str. No. 8, Tra Noc 2 Industrial Park, Phuoc Thoi Ward, O Mon Dist., Can Tho City
Hotline: (+84) 28 7107 7879
Contact for quotation: (+84) 28 7107 7879 – Press 1 (Sales Department)
Email: VN_CS@eurofinsasia.com