A comprehensive service for food sampling and food-safety testing - from restaurants and catering to production plants and importers. Microbiological and chemical testing at ISO 17025 accredited laboratories, under Ministry of Health supervision, nationwide.
Periodic food sampling is the way to make sure that the food leaving your kitchen, production line or shipment is safe to consume and meets regulatory requirements. Kesar Digum supports restaurants, food plants, catering chains and importers at every stage - from planning a testing program, through collecting the samples in the field by certified samplers, testing at an accredited laboratory, and up to a clear results report with recommended actions.
A full range of food tests - for every type of business, facility and regulatory requirement.
Periodic testing of products and raw materials along the production line.
Pathogen testing, bacterial counts and chemical parameters for food products and raw materials on the production line, to meet Ministry of Health requirements and HACCP programs.
Full DetailsTesting of prepared dishes, work surfaces and employee hygiene.
Sampling of finished dishes, work surfaces and monitoring of employee hygiene - to protect diner safety and meet the business licensing conditions.
Full DetailsTesting for approval and release of imported food shipments.
Laboratory testing of imported food shipments for release and compliance approval with the National Food Service, quickly and reliably.
Full DetailsMonitoring of surfaces, equipment and the production environment.
Environmental sampling to detect Listeria and contaminants on surfaces, on equipment and in the production environment - part of a proactive, preventive quality-control program.
Full DetailsOngoing support from a certified food sanitarian for your business.
Certified food sanitarian services - hygiene audits, drawing up work procedures and staff training, to meet the requirements of the local authority and the Ministry of Health.
Full DetailsEverything you need to understand before starting a food testing program in your business.
Food sampling is a controlled process of taking representative samples from food products, raw materials, surfaces and the production environment, and sending them for testing at an accredited laboratory. The sample is taken under sterile conditions and a controlled cold chain by a certified sampler.
The tests include microbiological parameters such as Salmonella, Listeria, E. coli, Staphylococcus and total bacterial count, alongside chemical tests, pesticides and metals - according to the type of product and the regulatory requirement.
The Public Health Protection (Food) Law and HACCP principles require an organized testing program. We help build a program that meets the requirements of the Ministry of Health and the local authority - without regulatory headaches.
A food-contamination incident can endanger customers, lead to business closure and damage a reputation built over years. Periodic sampling detects failures early and protects both the consumer and the business.
Reliable food sampling begins long before the laboratory. Every step, from planning the testing program to the cold chain, is designed to preserve the integrity of the result and prevent secondary contamination.
We define the product types, testing frequency, sample size and critical control points (CCP) according to the production process and HACCP principles.
A certified sampler collects representative samples, typically 100 to 200 grams from each batch or raw material, using sterile tools and sealed containers, while preventing secondary contamination.
Samples are transported in insulated coolers: chilled food at 2 to 4 degrees Celsius, frozen food at minus 18 degrees Celsius or below, and dry food at room temperature.
Each sample is labeled with the product name, batch or lot number, date and time of sampling and the collection temperature, maintaining a full chain of custody.
The samples are transported quickly to an accredited and recognized laboratory to perform the required microbiological or chemical tests.
A clear laboratory report is received and compared against the binding standards, and in the event of a deviation we support corrective actions and repeat sampling for verification.
Sampling from work surfaces, cutting boards, equipment and employees' hands to verify the effectiveness of cleaning and disinfection.
Periodic microbial testing of the water and ice source used as a raw material in the kitchen or plant.
Keeping prepared portions in the freezer for a set period, to allow investigation in the event of a food poisoning complaint.
The duration of a test and the sampling frequency depend on the type of test, the risk level of the food and regulatory requirements. The figures below are typical ranges to help you plan correctly.
| Type of test | Typical turnaround time | Notes |
|---|---|---|
| Total plate count (APC) | 24 to 48 hours | A fast indication of freshness and general hygiene. |
| Coliforms / E. coli | 24 to 48 hours | Routine monitoring of water and surface hygiene. |
| Yeasts and molds | 3 to 5 days | Requires longer incubation due to slow growth rate. |
| Salmonella | 2 to 4 days | Presence or absence in 25 grams; a negative result is received faster than a positive one requiring confirmation. |
| Listeria monocytogenes | 3 to 5 days | Especially critical for ready-to-eat (RTE) food and plants. |
The times are typical ranges and may vary between laboratories and according to the type of test and workload. For urgent sampling, expedited handling can be arranged.
The frequency is a recommendation only and is finally determined by regulatory requirements, the business HACCP program and production volume. We will be glad to build a tailored testing plan for you.
We will build a testing program tailored to your business, take the samples in the field and return a clear results report with recommended actions - nationwide.
We have gathered the most common questions about food sampling, laboratory testing and costs, so you have the full picture before you get in touch.
The purpose of food sampling is to verify that food is safe for consumption and complies with regulations and standards in Israel. Sampling makes it possible to detect bacteria, contaminants, chemical residues or quality deviations before the product reaches the consumer, protecting public health, business licensing compliance and the manufacturer's reputation.
Sampling requirements apply to a wide range of operators along the food chain:
The process begins by tailoring a testing plan to the needs of the business. A certified sampler then arrives at the site, collects representative samples while maintaining a cold chain and sterile conditions, labels and documents each sample, and transports them under controlled conditions to the accredited laboratory. Once testing is complete you receive clear laboratory results, and we support any follow-up actions as needed.
The scope of testing depends on the type of food and the relevant regulations, and the common families include:
A microbiological test examines the presence of microorganisms in food, such as bacteria (Salmonella, Listeria, E. coli), yeasts and molds, to verify that the food is safe for consumption and meets the standards. It is one of the most important tests for food safety, especially for sensitive products and food intended for vulnerable populations.
Food testing is carried out in accredited laboratories, including laboratories holding ISO 17025 accreditation, the international standard for the competence of testing and calibration laboratories. Depending on the type of test, Kesar Digum transfers the collected samples to the appropriate accredited laboratory, so the results are reliable and admissible.
In Israel, food testing is carried out in laboratories recognized by the relevant authorities, including the Ministry of Health and the Israel Laboratory Accreditation Authority (ISRAC). Kesar Digum works only with accredited and recognized laboratories, and transfers each sample to the laboratory suited to the required test.
Kesar Digum provides nationwide food sampling services and works only with accredited private laboratories. We come to your site, collect the samples under controlled conditions, and transfer them to the laboratory suited to the type of test. This gives you access to leading laboratories across the country, with professional support at every step.
The cost of a food test is not fixed and depends on several factors: the geographic location of the sampling, the level of urgency, the type of sampling and the number of parameters tested. Because every case is different, the exact price is determined after characterizing the need. Contact us for a tailored quote.
Sampling frequency is determined by the type of business, the risk level of the food and regulatory requirements. Food plants and institutions that handle sensitive populations must perform regular periodic sampling, while other businesses require sampling at lower frequencies. We will be glad to build a tailored testing plan that meets all requirements.
The time to receive results depends on the type of test. Some microbiological tests require incubation days in the laboratory, while other tests are faster. For urgent sampling, expedited handling can be arranged. We will update you on the expected timeline as early as the sampling scheduling stage.
A non-conforming result requires prompt, orderly handling. First the source of the problem is identified (raw material, production process, storage conditions or hygiene), corrective actions and cleaning and disinfection are carried out as needed, and a repeat sampling is then performed to verify that the issue has been resolved. We support the business throughout the entire process until it returns to compliance.
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