Nothing matches that.
PRODUCT QUALITY & FOOD SAFETY
From the agreed product reference to production records and batch information, quality depends on clear criteria, practical controls and traceability.
AGREE · CHECK · RECORD
A specification and reference sample give the project a shared starting point. Checks are then matched to the product, production process and site.
Ingredients, allergens, preparation, storage, shelf life and packaging are specific to the agreed recipe and pack. The reference and specification establish what is being evaluated.
For your project: product specification, agreed reference and relevant declarations.
We check incoming raw materials and packaging against the relevant requirements. Materials that do not meet those requirements are held for review, so the team can decide the appropriate action before use.
We match production controls to the product and line. For bouillon and powder blends, this includes sieve-integrity and magnet checks, with clear actions when a check is not satisfactory.
Our hygiene and environmental monitoring programme covers designated production areas, food-contact surfaces, packaging and staff hygiene. Unsatisfactory results are followed up by the responsible team.
Our laboratories support batch checks, with periodic cross-checks by external accredited laboratories. Assessment is matched to the agreed product criteria rather than a single test for every recipe.
For the relevant product: sensory, physical, chemical or microbiological results as applicable.
Production dates, expiry dates, lot identification and related records support traceability. Non-conforming material or product is identified and held while the responsible team evaluates the appropriate action.
FROM A RESULT TO A RECORD
A certificate of analysis relates to a product and batch. It should be read with the relevant specification, test methods and agreed criteria.
Our product-analysis records include sensory characteristics and, where applicable, measures such as moisture, salt content and microbiological results. The parameters depend on the product.
Ask for the product and batch information needed for your evaluation. A different recipe, site or batch can require different supporting records.
Request product information
WHAT YOUR TECHNICAL TEAM CAN REVIEW
Tell us what your team or market requires. We can identify the documents relevant to the product, production site and project.
The agreed product identity, characteristics, preparation, storage and shelf life.
Recipe-specific information for technical evaluation and label preparation.
Certificates of analysis on request, with the parameters relevant to the product.
The applicable site certificate and its product and process scope.
Additional requirements reviewed for the particular product and destination market.
IF A QUESTION ARISES
If you raise a product concern, our team uses the product and batch details to investigate, assess the issue and agree the appropriate action. Traceability and recall procedures support that response when needed.
If you need us to review a product, send the product name, lot code, production or expiry date, photographs and a clear description. Keep the packaging and any relevant delivery details available.
Contact the teamBEFORE WE TALK
A certificate of analysis is linked to the identified product and batch. Ask for the relevant document for your enquiry.
The checks and parameters depend on the recipe, process and agreed specification. A powder blend and a noodle product have different requirements.
Certificates identify the site and the covered scope. The site and documents need to be matched to your product.
Yes. Send your product, destination market and technical requirements so the relevant information can be reviewed.
TECHNICAL CONFIDENCE
Share your specification, product family and destination market. The team can identify the relevant checks, product information and site documents.
