hotels are generally monitored by the food and drug administration, mainly targeting cold salad, pickled raw aquatic products, cooked meat products, cured meat products, non-fermented bean products, aquatic processed foods, box lunch, edible oil, vinegar, tableware, rice and flour products, livestock meat, fish and shrimp, vegetables, edible fungi, wheat flour, pickles, chicken, homemade drinks and homemade seasonings. ）； Tableware: free residual chlorine, sodium alkyl (benzene) sulfonate and coliform bacteria; Vegetables: pesticide residue items such as carbendazim, chlorpyrifos, methamidophos, omethoate, parathion, methyl parathion, carbofuran, phorate and chlorothalonil.

This sampling inspection of many items, such as microorganisms, must have a sterile laboratory (a little expensive) and professional personnel to operate it. Pesticide residues also need instruments such as liquid chromatography, and all the good ones are imported (very expensive).

the most important thing is that the test must be certified by the state (:CMA), otherwise your test results can only be used by yourself, and they will not be recognized by the regulatory authorities.

There are many testing standards. Each project may have its own standards, most of which are national standards, which are available on this website. For example, aquatic products have more line standards.

it is recommended to send for inspection, such as third-party testing companies and quality supervision offices.

I hope I can help you.