Quality
Quality and food safety
Manufacturing operates under a food-safety management approach based on hazard analysis and critical control points, supported by documented procedures and records.
Controls
Hazard analysis
Biological, chemical, physical and allergen hazards are assessed for each process step. Control measures are defined, and critical control points are identified with limits and monitoring.
Specification control
Every raw material, packaging component and finished product has an approved specification. Changes require review and re-approval before use.
Incoming inspection
Deliveries are checked against the purchase specification and supplier documentation. Non-conforming material is quarantined and dispositioned.
In-process monitoring
Process parameters and product attributes are checked at defined frequencies. Deviations are recorded, investigated and corrected.
Laboratory testing
Physical, chemical and microbiological tests are performed to the plan defined for each product. External laboratories are used where a test is outside on-site scope.
Release
Finished goods are held until the required results and records are complete. Release is authorised by quality personnel.
Traceability
Batch records link finished goods to materials, equipment and production period. Traceability exercises are performed to verify the records.
Complaints
Customer and consumer complaints are logged, investigated and closed with corrective action where a cause is confirmed.
Regulatory position
Products are manufactured and labelled to meet the requirements applicable in Bangladesh, including standards administered by the Bangladesh Standards and Testing Institution and the requirements of the Bangladesh Food Safety Authority. Where a product is supplied for export, the destination market requirements are agreed in writing before production.
Licences, registrations and certificates held by the company are provided to customers and auditors on request through the Dhaka office.