prod-expert.moscowExpert examination of food products
Commodity examination

Suspected failure to maintain required temperatures

A temperature deviation alone does not always establish the consequences. The duration of exposure, product type, batch condition and supporting data matter.

First steps

What matters

  • keep temperature logs, data logger records and warehouse documents;
  • record the dates and duration of the suspected failure to maintain required conditions;
  • do not conflate observable defects with laboratory safety parameters;
  • assess whether there is enough data to conclude that the goods' condition is linked to handling conditions.
Limits

Commodity examination and laboratory components

Commodity expert

Examines commercial condition, visible defects, packaging, labelling, documents and relevant information about handling conditions for the goods.

Laboratory

Required for microbiological, chemical, toxicological, veterinary and other parameters that cannot be reliably established through commodity inspection alone.

Preliminary assessment

Send materials for a preliminary assessment

Describe the situation and attach the available documents and photographs. After reviewing them, the work format, required materials, cost and time frame can be determined.

  • we will check whether the task falls within commodity examination competence;
  • we will determine whether documents and an inspection are sufficient;
  • if specialist tests are needed, we will identify the laboratory component;
  • we will indicate a possible format for the result.

How data is processed: Personal Data Processing Policy. Submit only necessary materials and obscure unnecessary third-party data.

You may attach PDF, DOC/DOCX, XLS/XLSX, image and ZIP files. Do not submit unnecessary personal data.

Attachments: up to 10 files of up to 10 MB each, with a maximum combined size of 15 MB. If a file is rejected, the enquiry is not sent.

Food commodity examination · value · quality · spoilage · storage · labelling+7 903 241 2580
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