Training examination

Every year, the Quality Management Section regularly organizes all employees to conduct training and assessment on "food safety knowledge", disseminates the relevant knowledge of the National Food Safety Law and the company's food safety management system, so that each front-line staff can realize "food safety, starting from me, starting from drips and drabs", strictly abide by the company's operating rules and regulations, and ensure food safety.

Traceability system

From the entry of raw materials to the exit of finished products, the company has established a complete coding system and product traceability system. The source and destination of each batch of raw materials, intermediate products and finished products are recorded in detail. At the same time, system testing is carried out regularly every year to ensure the effective operation of product traceability system.

Transport monitoring

Transport supervisors inspect the containers/trucks transported to ensure that the goods are transported in a hygienic and non-damp environment; check the shipping information to ensure that the goods are loaded in accordance with the instructions, and take photos of the loading process for archiving.

Finished product testing

As the last checkpoint before the product leaves the factory, the company is equipped with a series of professional instruments, such as automatic polarimeter, high performance liquid chromatography, atomic absorption spectrophotometer, melting point meter, moisture automatic detector, laser particle size analyzer and other large-scale professional testing equipment; and has established a professional laboratory, management system and excellent inspection team to ensure all testing items. Develop and ultimately deliver qualified products to customers.

Packaging monitoring

Food additive tartaric acid packaging is carried out in a 100,000-grade positive pressure clean workshop. Operators must wash their hands, disinfect and replace protective equipment such as one-piece clean clothes before entering the clean workshop to minimize the risk of cross-contamination in the process of operation. At the same time, automatic packaging lines are used in the packaging workshop, from packing, sealing, sewing, transporting and beating. Machinery automation is used in all the support systems. On-line QC inspectors inspect and sample from time to time to ensure the representativeness of samples and the controllable production environment in the packaging process.

production control

The Quality Control Section is responsible for the quality control of the production process. It regularly monitors the quality parameters of each post formulated by the Production Technology Section to ensure that unqualified materials do not enter the next process. The Production Technology Section conducts post inspection, finds problems and adjusts them in time to ensure the normal operation of production.

Raw material testing

The Quality Management Section establishes the standards of all raw materials for production according to the requirements of the Production Technology Section and the Production Section. It is responsible for batch testing of all raw materials for production, and scientific sampling and testing according to the requirements of the established standards to ensure that unqualified raw materials are not put into storage.

Raw material purchase

The company firmly grasps the principle of "source control", from the first step of procurement to the quality control, comprehensive evaluation of suppliers in terms of quality, cost and delivery time, screening and management of suppliers through the process of sample testing, qualification auditing and raw material trial, so as to ensure the safety, reliability and timeliness of raw material procurement.

Physical examination

In accordance with the provisions of the Food Safety Law, the company regularly organizes health checkups for employees every year, establishes health records for employees, pays special attention to the health status of workers who have direct contact with food, identifies workers who have contact with sexually transmitted diseases, and eliminates related risks.

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