Family use paste
Fish Seasoning HACCP Ingredients: Vegetable oil, hot pepper, broad bean
Sauce, salt, ginger, garlic, pickled chilli, green pepper, sugar, starch, spice, MSG, food additives( Disodium 5’-ribonucleotide, capsicum oleoresin), edible essence Shelf life:18 Months Cert: HACCP, ISO, QS Nutrition Infromation:
Item per 100g NRV% |
Energy 964kj 11% Protein 4.1g 7% Fat 22.1g 37% Carbhydrate 4.5g 2% Sodium 7574mg 379% |
Family use paste
Fish seasoning HACCP 2016 Packaging & Shipping Package Spec: 40cm*33.5cm*20cm One Carton include: 40 × condiments Shipping: 1. Samples and small order will sent by express(EMS, DHL, FedEx etc.) 2. Large amount order will transport by sea.
Company Information
Production Capacity Product name:
Hot Pot Seasoning compound seasoning, Production line capacity: 365,120 kg per month Actual units produced: 2,498,270 kg
Quality Assurance Quality Management System Certification ISO22000:2005 Certified by CQM, CNAS, Certificate No.: 002FSMS1300272, business Scope: MSG sub package, production of
Chicken Essence seasoning semi-solid seasoning( hot pot seasoning, compound seasoning) Validity Date: 21/ Sep./2015—09/Sep./2016 Testing Report 1. Certified by Chongqing Food and Drug Testing & Inspection Institute Certificate No.: 2015-07SS101028 Product Name & Model No.: Hot pot seasoning & 150 G/ Bag Validity Date: 02/Nov./2015—31/Dec./2049 2. Certified by Chongqing Food and Drug Testing & Inspection Institute Certificate No.: 2015-07SS030299 Product Name & Model No.: Green Pepper Fish Sauce (Three Condiment Package) & 210 G/Bag Validity Date: 13/Mar./2015—31/Dec./2049 Quality Control Management All production lines have adequate quality control Independent QA/QC inspectors (7 inspectors) work from the production line After Sales Service After sales, customer fed, including complaints, clearly recorded and maintained with a standard feedback form and records Finished/packaged products can be traced by lot identification to the appropriate
Raw Material test reports Here is a product alert and recall procedure Production Process Management The factory is tidy and clean enough for production Finished products are inspected through procedure of 100% of products with detailed inspection or random inspection Units that failed inspection are clearly marked and separated to prevent accidental dispatch Finished products that failed inspection handled will be thrown away R&D Capacity Here are 8 R&D engineers in the company and within 4 staff have over 30 years work experience Honor
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