Quality inspection

PRODUCTION MANAGEMENT

Cleaner food is provided through stringent in-house
microbe inspection and quality inspection.

Inward inspection

All raw / sub materials are under inward inspection on freshness, country of origin, shelf life, etc., in accordance with the specified rules.

Microbe inspection

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.