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Quality Control

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Quality ControlQuality Control

 

SSOP Sanitation Program
 
Security of water
 
Cleanliness of food contact surfaces during processing
 
Prevention of cross contamination
 
Hand washing, hand sanitizing and toilets facilities
 
Prevent pollutant cause unsafe, unhygienic
 
Proper mark, storage and use of poisonous chemical compound
 
Control of personnel's health condition
 
Pest Control
 
Environment hygiene control
 
Testing hygiene control
 
Glass control
 
HACCP Plan
 
Allergen and Genetic-modified Control Program
 
Certificate: HACCP, BRC, HALAL     
 
Quality ControlQuality ControlQuality Control