ISC laboratory

In order to improve work processes, as well as health and safety of products, Iceberg Salat Center put into operation in early July 2016 a sensory and microbiological laboratory.

The laboratory was started with the purpose to increase the frequency of controls at all stages of production and processing, and provide a better work efficiency and rapid response. So far, the company's product samples were being sent to an external laboratory for analysis. This practice will definitely continue periodically to validate our results.

The laboratory has been launched in cooperation with eminent professors of Belgrade University, experts in the field of microbiology and food safety and quality. Cooperation is ongoing in order to increase the control and continuous improvement of the laboratory operation.