Quality Check Services & Supplies

02/09/2026

It was a pleasure to plan and facilitate a Work Intergrated Learning module for Eduvos Biotechnology students, where they had an opportunity to visit an ISO 17025 accredited Lab. A special thanks to the amazing management and Senior Analysts from Merieux Nutrisciences who put aside their busy schedule to welcome and take the students on a Lab tour. Thank you Eduvos Department of Applied Sciences for entrusting us with the task.
Merieux Nutrisciences
# Merieuxnutrisciences

11/08/2026

We are pleased to have concluded partnership talks with one of the leading Institutions of Higher Learning. We are looking forward to the upcoming knowledge transfer sessions and consultations with the students and the Department of Applied Sciences.

09/08/2026

We celebrate you💜

16/06/2026

With young minds at the helm of Science, Technology and Research, the future looks bright. Happy Youth Day celebrations. 🇿🇦

10/06/2026

The truth is that your customers may not tell you that your product is too salty, runny, looks dull or too sweet, instead they will simply stop buying from you. We assist individuals who make their own food products as well as Food Tech/Science students with Sensory Evaluation.
Contact us for expert, friendly and non-judgmental advice on your food product. [email protected]

15/05/2026

15/05/2026

The fun side of learning. Heartfelt conversations, interactions, answering questions…
Sensory Evaluation guest lecturing❤️
foodproduction

14/05/2026

A special thanks to TUT Arcadia Campus, Department of Food Technology and Biotechnology, for the opportunity to Lecture and facilitate a Sensory Evaluation Practical for the 2nd year Food Technology students. Sensory Evaluation score sheets and worksheets proudly designed by Quality Check Services and Supplies. It was a great pleasure to spend time and interact with the students.
Activity: Blind tasting and identifying the differences between: 1. Honey and Syrup. 2. Margarine and Butter. 3. Zero sugar soda and Reduced sugar soda.
Using their senses, the students were required to differentiate between these 3 groups of products and correctly identify them.
Contact us on [email protected] for a specialised quote on Sensory Evaluation services for Industry, Individuals and Students who are doing their Food Product Development projects.

01/05/2026

We celebrate our Teams, especially those at work today because our industry does not shut down. Making a difference and ensuring Food and Water Safety.

22/04/2026

Unintentional food poisoning occurs when food is not stored and handled properly and also when good hygiene practices are not followed. This is common when food for masses is prepared. Salmonella and Listeria are the most common bacteria that cause food poisoning.