Quality Control
・ We conduct physicochemical, microbial and sensory tests according to the product in our in-house testing lab. We conduct microbial tests for general viable bacteria count, E. coli, coliform bacteria, Staphylococcus aureus, mold and yeast, etc.

Important initiatives to prevent contamination and accidents
・ Handling complaints: Investigating the cause, issuing instructions for improvement, and preparing investigation reports ・ Preventing the occurrence of abnormal products: Positive pressure management within the factory, checking and recording products using X-ray inspection machines and weight checkers, etc. ・ Sanitation management: Setting management standards, and insect control through self-inspection and inspection and recording by external experts ・ Implementing food defense measures such as safety cameras and locking the facility

Production Management
① Maintain positive pressure within the factory to prevent the intrusion of flying insects and other pests.
② Inspectors inspect all products (printing of expiry dates, defective seals, surface dirt, etc.) ③ X-ray foreign body inspection equipment is used to inspect and remove foreign bodies inside the bags ④ A weight checker automatically removes products that are overweight or underweight ⑤ Management is performed based on FSSC22000

Hygiene Management
① Check the product's management standard values before shipping. ② Insect control is done by self-inspection and by external specialists, and then recorded and improved. ③ Thoroughly clean and maintain production equipment, etc., and operate in the best possible condition. ④ Thoroughly follow the 7S in the manufacturing room (sort, set in order, clean, clean, discipline, wash, sterilize).
⑤ Conduct risk assessment and management based on the allergen management plan