Cleaner food is provided through stringent in-house
microbe inspection and quality inspection.
All raw / sub materials are under inward inspection on freshness, country of origin, shelf life, etc., in accordance with the specified rules.
When arriving at the warehouse, all component of the entire manufacturing process including raw ingredients foodseasonings, finished products, manufacturing equipment go through general and pathogenic bacteriatest to inspoect the safety of products.
Standard for in-house microbe detection
|Item||Inspection List||Inspection Term|
|Raw materials||General bacteria, Colon bacillus, Salmonella, Vibrio parahaemolyticus, Staphylococcus aureus, Listeria, E.coli 0157, Bacillus, Clostridium perfmgens||At the time of goods inward|
|Finished Product||General bacteria, Colon bacillus, Salmonella, Vibrio parahaemolyticus, Staphylococcus aureus, Listeria, E.coli 0157, Bacillus, Clostridium perfmgens||At the time of manufacturing finished products|
|Knife, Chopping board, Dishcloth||General bacteria, Colon bacillus, Environmental listeria||Once a month|
|Workers’ hands||General bacteria, Colon bacillus, Staphylococcus aureus||Once a month|
|Falling bacteria||Yeast, Mold, General bacteria, Colon bacillus||Once a month|
Metal Detector(First plant)
Assure safety of all finished products by having them pass through the metal detector to remove metallic substances of over FeØ4.0, SUSØ4.0 .
X-ray Detector(2nd plant)
Secure food safety for all products manufactured by having them pass through the X-ray detector to remove foreign substances, such as Fe, sus, glass, ceramic, etc.
Insect Capturing Lamp
All entrance / exit doors have the device to capture the possible inflow of insects.
Distilling water maker
Specimen staining machine
Low temperature incubator
Culture medium storage refrigerator
Residual pesticide analyzer
Anticyclone water tank