Japanese cuisine high-end ingredients production enterprises
JAPANESE CUISINE HIGH-END INGREDIENT PRODUCTION ENTERPRISE
/Longze Food · Haiju Baiwei/
The quality management system is the lifeblood of the factory. The company has established a comprehensive food safety quality management system, which is strictly implemented from the source control of food raw and auxiliary materials to the design, development, and manufacturing of products, adhering to the quality policy of 'pursuing excellence, strict control, and ensuring quality and safety', fully ensuring that consumers can enjoy safe, reassuring, and delicious ready-to-eat aquatic products.
To ensure the effective operation of the company's food safety management system, the company controls from the following aspects:
1. Infrastructure
Designed and laid out strictly according to GB14881, with a reasonable layout of process equipment, personnel flow, and logistics in the processing area to avoid cross-contamination.
Equipment and tools are made of corrosion-resistant, rust-free, and easy-to-clean and disinfect stainless steel materials.
Equipment and tools are designed to be flat, smooth, durable, and easy to disassemble and clean, with installation meeting hygiene requirements.
Regular maintenance and calibration of instruments and equipment, and measurement verification of measuring instruments.
Regular filtration, purification, and sterilization of the air in the production workshop to ensure regular cleaning of production.
2. Source Control
Audit and approve the quality systems of all raw and auxiliary material suppliers to ensure the reliability of production raw materials from the source.
The procurement and quality control departments conduct on-site audits of suppliers regarding production scale, plant facilities, equipment, document systems, quality standards, inspection conditions, etc.
Review the supplier's business license, production license, product implementation standards, quality inspection reports, and related materials.
Suppliers that pass the audit are considered qualified suppliers and are visited periodically.
3. Personnel Control
Food processing personnel must undergo health checks annually and obtain health certificates.
After passing pre-job training, key process operators are assessed and qualified before starting work.
All employees receive regular training on national laws and regulations, such as the Food Safety Law and national food safety standards.
4. Process Control
Develop HACCP plans for each product, determine critical control points, and conduct regular monitoring, verification, and recording.
The temperature in the food processing workshop is always controlled below 15°C, and the product temperature is controlled below 10°C, with short processing times to ensure food safety.
Regular cleaning and disinfection control of personnel, equipment, and tools during processing, with regular monitoring.
Product storage and transportation maintain a cold chain state, with product temperature controlled at -18°C or below.
5. Inspection Control
Sign a quality assurance commitment with suppliers, with acceptance standards for all raw and auxiliary materials higher than national or industry standards, and reject those that do not meet the standards.
Strengthen process inspection, inspect and supervise intermediate products according to product technical standards, and those that meet the standards proceed to the next process.
Establish internal control standards for each product, with technical standards that are stricter than national food safety standards.
6. Document Control
A complete document management system supports the operation of the quality assurance system.
Technical standard documents include product process specifications, production methods, inspection procedures, etc., which are essential and strictly followed for production and inspection operations.
Detailed records of procurement, processing, storage, inspection, and sales in product production. All records are complete and truthful, ensuring effective traceability of all links from raw material procurement to product sales.
Since the establishment of Longze Food, the entire company has always regarded product quality and safety as the lifeblood of the enterprise, thus effectively implementing the food safety quality management system and maintaining continuous improvement to ensure that product quality continuously meets higher customer requirements. The excellent product quality of the company is a win-win platform for establishing long-term good cooperative relationships with customers and suppliers.
Contact Us
Longze Company Address: No.90 Dongxia Village, Dongxia Town, Yunxiao County, Zhangzhou City, Fujian Province
Renxing Company Address: 2-1, Mashan Avenue, Yunling Development Zone, Yunxiao County, Zhangzhou City, Fujian Province
E-mail: fjm@longzefoods.com / fzp@longzefoods.com
brand cooperation hotline:
0596-8888969 / 400-0855-889
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Zhangzhou Longze Food Co., Ltd
