Food Safety ensures the protection of food from physical, chemical & biological hazards during its lifecycle. These measures include procurement, processing, handling packaging, delivery and appropriate storage, clearly demarcating what is safe food to consume.

What started as a safety checklist for food to be carried by Astronauts, by Pillsbury in conjunction with NASA evolved into Hazard Analysis and Critical Control Points (HACCP) standard, which is the basis for various countries’ food safety standards including FSSAI and in a larger way ISO 22001.

As food producers we have undertaken the challenge of ensuring our customer’s safety. The result is a healthy nutritious product with high standards throughout the cycle. Such standards not only check and monitor potential hazards, but also establish critical control points that ensure such risks are eliminated and food is safe for consumption.