Quality Control

Quality Control is used to predict the quality of the processed food and control the process so that the expected quality is achieved for every batch. Analyze physical, chemical, microbiological and sensory properties of incoming raw material, packing materials and outgoing finished products. Ensure compliance with sanitary standards, Food Safety Standards, Good Manufacturing Standards, Hazard Analysis and Critical Control Points (HACCP). Quality Control will apply systems and tools that are intended to assist the implementation of quality-oriented way to improve the product and the process, increase the levels of quality business and ensuring customer satisfaction.

Quality Assurance

Quality Assurance in contrast to quality is the implementation of quality checks and procedures to immediately correct any failure and mistake that is able to reduce the quality of the interim products at every production steps.