Industry leading food safety programme and HACCP compliance support that protects your brand and reputation.
Industry leading food safety programme and HACCP compliance support that protects your brand and reputation.
CLS understands the critical importance of food safety and compliance in the Irish food industry. Our accredited (ISO9001) Food Safety Programs (FSP) help food businesses, caterers, and processors strengthen hygiene practices and ensure their safety systems are working effectively.
Our FSPs are designed to support compliance with I.S. 340 standards (Hygiene in the Catering Sector), verify adherence to HACCP (Hazard Analysis and Critical Control Point) plans and ensure alignment with Regulation (EU) 2024/2895 on Microbiological Criteria for foodstuffs and the monitoring of waters and ice when applicable to drinking water standards EU (Drinking Water) Regulations 2023.
Through tailored sampling, surface swabbing, and hygiene checks, our trained technicians provide the tailored on-site sampling and the laboratory provides the reliable data that guides informed decisions and corrective actions.
Designed to adapt to seasonal demand, supplier changes, and evolving risks, our Food Safety Programmes minimise the chance of recalls, non-conformance, or downtime. With over 30 years of expertise, CLS delivers stronger audit readiness, faster response times, and greater confidence in food safety outcomes for your food business.
Our Microbiological Food Testing and Analysis service delivers reliable, high-quality results that help client partners ensure food safety, comply with regulatory standards, and protect their brand reputation.
Leveraging state-of-the-art technology and rigorous methodologies, our accredited laboratories provide comprehensive food production quality testing solutions, including rapid results for food pathogens, spoilage organism identification, and shelf-life studies.
Our dedicated team of highly qualified sampling technicians and experienced microbiologists provide both qualitative and quantitative analysis, along with technical support and remedial advice tailored to client needs. This expertise extends across various sectors, including food production quality testing, retail, and hospitality, with essential tests for Listeria, Salmonella, and E. coli among our offerings.
Salmonella bacteria are commonly found in the intestines of humans, animals, and birds. Contamination can occur if the organism is transferred to food products or food contact surfaces through poor hygiene or cross contamination.
If present in food, Salmonella can multiply and cause infection in humans. It is effectively destroyed by thorough cooking, with core temperatures above 72°C eliminating the bacteria.
It is commonly found in soil, poor quality water, and the digestive tracts of animals. Vegetables may become contaminated through contact with soil or the use of manure as fertiliser.
This bacteria is of particular concern in ready to eat foods, as it can grow at refrigeration temperatures and may multiply to unsafe levels during storage and distribution if controls are not effective.
Enterobacteriaceae is a large family of biochemically and genetically related bacteria commonly used as indicators of hygiene and process control.
This group includes organisms such as Escherichia coli and Salmonella, which are associated with foodborne illness. Detection of Enterobacteriaceae may indicate inadequate cleaning, poor handling practices, or post process contamination.
Testing for Staphylococcus aureus indicates contamination from human sources, commonly the nose, mouth, skin, or hands. Its presence on food, surfaces, or hands may reflect poor personal hygiene or inadequate handling practices.
Food handlers who carry this bacterium can transfer it to food if proper hand washing procedures are not followed. If allowed to grow in food, S. aureus can produce heat stable toxins that may cause food poisoning.
Testing for coliforms and Escherichia coli indicates potential contamination from faecal sources. Their presence suggests poor hygiene, inadequate cleaning, or post processing contamination.
These organisms are used as indicator bacteria and may signal an increased risk of foodborne illness if detected in products or on food contact surfaces.
Also known as Total Bacterial Count (TBC), this test measures the number of live microorganisms present in a food product, water sample, or on a surface. It provides an overall indication of hygiene standards, handling practices, and storage conditions.
This test does not differentiate between type of bacteria. Reported as Colony Forming Units (CFU) per volume or surface tested.
Food Safety testing
Drinking water
Surface waters
Legionella
Cryptosporidium
Tank sterilisation
Efficacy testing
Cleaning validation
Salmonella
TVCs
Yeasts and moulds
Lactic acid bacteria
Pseudomonas
Salmonella control programme
Food poisoning investigation
Improvement and investigative site visits
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