Stringent Production Standards


HACCP, ISO 22000:2005 and FSSC 22000:2010

Processing facilities are designed to ensure we produce our products to the highest quality and safety standards. This includes preventing foreign bodies from entering products, enabling the management of allergens, and controlling pests.

Principles of good food hygiene

The flow of ingredients and products in and out of our factories are carefully managed to ensure raw materials and products produced are properly segregated. When our products are released from the factory, we make sure they reach their destination in good condition. Proper and appropriate packaging help to preserve the quality of our products.