 |
| Quality control (QC)
is an essential component of any food processing business,
especially at KPF. The main purpose of quality control
is to prevent our customers from the possible risk of
food contamination and to assure the quality of food in
every aspect. KPF ensures that the whole quality control
processes are in compliance with HACCP and ISO 9001:2000 |
| |
|
| The controlling points are set at
every stage as follows: |
| 1. |
Raw material control |
| 2. |
Process control |
| 3. |
Finished product inspection whereby
standard physical and biological examinations take place
at each point. |
| 4. |
Prior to distribution inspection
whereby the product’s temperature as well as package are
controlled and well checked. |
| |
|
| Quality Controlling Measures |
 |
Physical controlling
This is done at the receiving point
of raw materials and at the stage of finished products
whereby glass, plastic, metal or unqualified raw materials
are detected and removed. |
| |
|
|
Microbiological controlling
(Microbes)
The
product will be verified for its Microbes and Phatogens-free
throughout the production process. |
| |
|
|
Chemical controlling (Antibiotic)
Extreme selection
of raw material sources to ensure the finest raw materials.
|
| |
|
|
Traceability
Capable of tracking and identifying
individual material information from their sources, products
will then be labeled with their status and codes for tracking
and traceable purpose. |
| |
|
| |
|
| |
|
