Quality assurance program:

Material:

• Conducting a hazard analysis to identify hazards and needed controls.
• Identifying the critical control points.
• Establishing critical limits for each control point. (establishing=setting)
• Establishing monitoring procedures.
• Establishing corrective action procedures.
• Establishing verification procedures to ensure that corrective steps have been taken.
• Establishing appropriate documentation procedures to ensure that the control system is defined
• and those records will be maintained to permit auditing and verification that the system is
• properly applied.
• Train all of the employed in their responsibilities to achieve safe and high quality product.
• Certain of strict specifications by contractual arrangements, with verification by a strong system
• of tasting.

 

Preparation:

• Preparing qualified products based on international standards.
• Our company has been qualified with IFS approved certification:
  1.Iso 9001:2008
  2.Iso 14001:2004
  3.Iso 18001:2007
  4.HACCP
  5.IMS

 

Processing:

• Our processing line starts with fully automated machinery equipped with laser sort, metal detector, x-ray.

 

Testing:

• Providing sensory characteristics such as taste, aroma, palatability and appearance.
• Setting standards for toxicological and microbiological hazards, and instituting procedures to ensure that the standards are achieved.