Saffron Process Stages
Quality Control Unit of Rayan Herat Saffron Food Industries
Quality Control Unit relies on specialized and efficient human resources who are capable of analyzing and providing appropriate solutions for issues related to the company’s field of activity, controlling all raw materials entering the factory, and also controlling and checking the process of the final product, which has valuable records. This unit controls and modifies the negative variables that affect the final product. And they are trying to use all the appropriate methods to evaluate the product quality along the company’s goal to sell products with predetermined standards and the slightest deviation from the standard. Of course, the scope of activity of this unit is not limited to controlling the final product, and it also expands to the control of employees and production methods.
Quality Control Activities:
1- Control of all production lines and warehouses.
2- Prepare and control all checklists.
3- Approve purchasing raw materials, supplies, and final products.
4- Control the input raw materials.
5- Control supplies and their packages that are related to them.
6- Control of all production lines and warehouses.
7- All standards and health licenses made for manufactured products.
8- Put to all physical, chemical, and microbial tests.
9- Audit and management of ISO’s obtained by factory.
10- Health control of all production halls and warehouses.
11- Personal hygiene control of personnel according to Checklists.
12- Temperature control and humidity by the gauges in warehouses, halls, and cold storage.
13- Control of product arrangement in warehouses and halls.
14- Control the raw materials at the entering point, during production, and then the final products.
15- Obtaining all legal documents from the competent authorities (as standard- health centers- Ministry of Industry).
we produce In Six Difficult But Enjoyable Stages
Stage 1: Buy the best saffron after careful control.
Stage 2: Approve the flowers by the quality control unit, separate the fresh stigmas and transfer them to the refrigerator for gradual freezing.
Stage 3: Test the stored stigmas by the toasting devices in the form of Pushal, Negin, or Sargol for grading different types of saffron and keeping it at a temperature of +5 C.
Stage 4: Complete analysis by the laboratory to determine the grade of saffron.
Stage 5: Responding to orders, production, and packaging of products.
Stage 6: Sending cargo to customs Exporting and reaching customers.
