Approved by the National Health Commission as a 「New Food Resource」 and obtained the 「Food Production License」
A comprehensive and effective quality assurance system has been established in accordance with ISO9001, HACCP, KOSHER, HALAL and other system requirements. Departments and functions are in place, including human resources management, production technology management, production equipment and facility management, storage management of raw materials and finished products (materials management), environmental and process hygiene management, and inspection of raw materials, intermediates, and products.
The Quality Inspection Department is responsible for quality management throughout the production process and the inspection of raw materials, intermediates, and finished products. It is equipped with a state-of-the-art quality control and testing center, which houses advanced instruments such as high-performance liquid chromatographs, gas chromatographs, UV spectrophotometers, and precision balances. A robust quality management system ensures the effective operation of the entire production and service process, including supplier audits, raw material procurement, inspection and storage, production process monitoring, intermediate and finished product testing, personnel training, maintenance of production facilities and equipment, product storage and sales, as well as customer feedback. This ensures long-term stable product quality that meets customer and market demands.
The company has established product identification rules. Finished product packaging displays the product name, specifications, batch number, and production date. Outbound shipments are recorded in ledgers. Once a product issue is identified after sale, product recall can be implemented through the shipment ledger records. Recalled products are isolated, evaluated, and disposed of in accordance with the non-conforming product handling procedures. Through this traceability system, finished products can be traced back to the raw materials used, enabling effective control of product quality from the source.
In accordance with HACCP requirements, the company implements control measures based on SSOP (Sanitation Standard Operating Procedures) across eight key areas: safety of production water, sanitary safety of product contact surfaces, prevention of cross-contamination, prevention of foreign material contamination, employee health and hygiene, control of toxic and harmful chemicals, handwashing and sanitation facilities, and pest control. Based on the implementation of SSOP, equipment maintenance procedures, and personnel training, the company has established and implemented a food safety control system.
