All of our products are tested for strict adherence to microbiological standards before they are released for sale. We utilize the services of outside independent laboratories to assure you that our results are fair and unbiased.
Hazard Analysis Critical Control Point (HACCP) is a common sense approach to control food safety hazards. It is a preventive system of hazard control rather than a reactive one. It is not a zero risk system, but is designed to minimize the risk of food safety hazards to our customers. HACCP is not a standalone program, but is one part of a larger system of control perquisites procedures that takes place in order for HACCP to function effectively.
Our company has ISO 22000:2005 accreditation to ensure consistency of quality.
Certification is the documentation process by assesment of the compliance with the regulatory of processing unit, product or input with the result of application of the control methods that determined by the organic farming standards.
Our products are Kosher, certified by the Star-K Kosher Certification. The documentation is available upon request.