The raw material is obtained and stored in bulk quantities in the deep freeze. The process of cleaning the raw material is carried out in a separate dust proof chamber.
The employment of ground and wall pallets helps to keep the raw material moisture free.
The raw material is dried on rooftops instead of roads and grounds to avoid adulteration in the product. The dried material is then transferred to the grinding zone in plastic bags in lieu of Jute bags.
The process of grinding is done in an isolated grinding zone which allows only authorized staff members.
During the packing of grinded powder, there is no use of spilled products and it is strictly obligatory to wear gloves, and thus the packing process is followed through in an unsoiled and hygienic way.
Our Double Door policy helps our production facility be free of dust and other minute particles that hinders the quality we promise to provide. The Level one-layer door keeps the dust away and the Level Two door helps in refining and purifying the air entering our facility.
All our machines are cleaned thoroughly by skilled workers with an eye for any kind and degree of contamination post production. In addition to this, the entire factory is cleaned and maintained every day to eliminate and mitigate any kind of contamination that hinders us from delivering on our promise of quantity.
AGMARK is a certification mark employed on agricultural products in India, assuring that they conform to a set of standards approved by the Directorate of Marketing and Inspection an attached Office of the Department of Agriculture, Cooperation and Farmers Welfare under Ministry of Agricultural & Farmers Welfare an agency of the Government of India.
ISO 22000 is a Food Safety Management System that can be applied to any organization in the food chain, farm to fork. Becoming certified to ISO 22000 allows a company to show their customers that they have a food safety management system in place.
Hazard analysis and critical control points (HACCP) is a systematic preventive approach to food safety from biological, chemical and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards.