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 Quality Control  Quality Control Technicians in each facility Constant monitoring activities performed on raw material,  processing, employee hygiene, sanitation, finished product Samples retained from all lots of production Regular microbial testing of finished products Comprehensive documentation of pre-requisite programs and HACCP system requirements Product quality attribute measuring program Corporate Quality Assurance department focused on food safety and quality Ongoing research & development of new technologies & incorporation of scientific advancementsSupplier Approval Processing Sanitation HACCP Quality Control |
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