Dehydrated Vegetable Quality Programs

Dehydrated Vegetable Quality Programs

GRADE 1 Dehydrated Vegetables
 
Our six-step quality process makes the difference.
  • All vegetables are harvested at their peak.
  • Then carefully sorted, washed and dehydrated.
  • After dehydration, all vegetables are run through a series of secondary cleaning processes, including air separation, sifting, metal detection, rare earth magnet and x-ray. (Sterilization is also available upon request)
  • All processes are regulated by a strict HACCP quality program.
  • All vegetables are neatly boxed and palletized for shipment.
  • All vegetables are tested for pesticides at the source, and randomly re-tested for pesticide prior to processing.  Further, all vegetables are tested for Standard Plate Count, Yeast & Mold, Coliform, E Coli and Salmonella. A Certificate of Analysis is issued for each lot.
Quality Programs
  • Internal Quality Program including comprehensive source quality program: One full-time employee, and one part-time consultant, on-site in China to oversee and approve incoming crop, cleaning, sorting, etc.
  • HACCP Program
  • OU Kosher Certification
  • Independant ASI Annual Inspections
  • BRC Third-Party Audits
  • GMP Training
  • In-House Physical Testing (ASTA)
  • Microbiological Testing/Siliker Labs
Production Capabilities 
  • Dehydration
  • Grinding
  • Milling
  • Cutting
  • Blending
  • Metal Separation and Removal
  • Metal Detection
  • X-Ray Inspection
  • Air Separation
  • Screening and De-stoning
  • Stream Sterilization
  • Irradiation Sterilization
  • Fluid Bed Drying