QUALITY CONTROL

All products are processed in sterile conditions under the regular guidance of the U.S. Food and Drug Administration and our Beefeaters® inspectors. Monitoring ingredient traceability and sanitation procedures are undertaken throughout all manufacturing steps. We also follow a strict production identification control procedure. Upon arrival at our storage warehouses, raw food products are uniformly marked for precise traceability. Each batch is monitored through production and packing to prevent contamination and ensure timely deliveries. Hygiene is critically important. All factory workers undergo regular health examinations. Workers are not allowed long beards, long nails, cosmetics or jewelry. They are checked daily for the proper clothing, including hair net, outer cap that covers the ears and hair, sterilized gowns and a full-face mask. Workers must undergo proper hand washing, air showers and sterilization procedures before entering and after leaving the factory. Quality sanitation inspectors check the dressing rooms, restrooms and entrances to ensure this standard of cleanliness is observed at all times. All employees at our factories have received Hazard Analysis and Critical Control Points (HACCP) training and are monitored to ensure compliance to these foremost standards. All of our plants are GFSI certified and adhere to Social Audits. Beefeaters® continues to strive for improvements with the latest laboratory testing of ingredients, processes and quality control methods. We test for any contaminants as well as other substances that might arise during the manufacturing process.