1. Analysis of Raw Materials, Additives, and Packaging Materials

Visual inspection to identify clumping, spoilage, or any undesirable conditions.
Nutritional composition analysis and aflatoxin testing.

2. Analysis of In-process Products and Potential Cross-Contamination Sources

3. Final Product Analysis — Food Safety (Biological, Chemical, and Physical), Product Labeling, Shelf Life, and Packaging

Equipped with an in-house laboratory and a signed agreement with SGS to regularly submit samples for third-party comparison testing.
Established product identification and traceability management procedures.

4. Hazard Analysis for Environment, Personnel Control, Water Quality, and Equipment

Established workplace management procedures and sanitation inspection logs.
Airborne microbial (fallout) testing.
Personnel hand swab testing.
Potable water hygiene testing and analysis.
Sanitary condition checks of equipment before and after use during processing.
- Equipment testing method: based on aerobic plate count (APC) testing.

1. Raw Material Receiving

2. Cooling Process

3. Finished Product Packaging

4. Secondary Counting of Finished Products