QUALITY ASSURANCE INTRODUCTION

Peking Noodle Co has produced the finest products since 1924. Through the years the company has ensured the primary objective was to provide safe and quality products for consumption. This has been our top priority. Over the years the American lifestyle has gone through many changes, from simpler times to our current hectic pace, requiring easier-to-prepare meals and processes to ensure food safety. Peking Noodle Co has stepped up and made great efforts to provide our customers with consistent quality products. This was made possible by establishing Quality Assurance and Food Safety Programs that support the continuous primary objective of the company. Along with these company objectives, outside audits are conducted by recognized auditing firms as AIB(American Institute of Baking), Silliker Inc., and Steritech Group Inc. The Peking Noodle Co Team regularly schedule audits to assess and improve the existing policies and practices so that we may provide the food products with the highest quality standards our customers deserve. Our excellent certification scores indicate we have met and exceeded industry standards.

QUALITY ASSURANCE TEAM

The Peking Noodle Company Quality Assurance Team is committed to product quality and safety. Our Quality Assurance Team share the same objective: to satisfy the stellar taste and criteria in classifying a product that is made with the highest standards. In scheduling food safety audits, Peking Noodle Co has sought qualified guidance and support from recognized firms who understand food safety and possess the technical expertise to develop comprehensive solutions to secure our competitive advantage. Our vendors and/or suppliers are regulated with meticulous checks and strict verification processes. All incoming supplies and raw materials must meet FDA compliance regulations to ensure they are correctly branded, unadulterated and of food grade standards. Production processes from receipt of raw material, manufacturing, to shipment and closely inspected to ensure conformity to company and customer standards. Peking Noodle Company pledges to follow through on all processes to ensure our products are safe and of exceptional quality.

FOOD SAFETY PROGRAMS

STANDARD SANITATION OPERATING PROCEDURES is the common name give to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010. It is considered one of the prerequisite programs of HACCP.

SSOP’s are generally documented steps that must be followed to ensure adequate cleaning of product contact and non-product surfaces. These cleaning procedures must be detailed enough to make certain that adulteration of product will not occur. All HACCP plans require SSOP’s to be documented and reviewed periodically to incorporate changes to the physical plant. This reviewing procedure can take on many forms, from annual formal reviews to random reviews, but any review should be done by “responsible educated management”. As these procedures can make their way into the public record if there are serious failures, they might be looked at as public documents because they are required by the government. SSOP’s in conjunction with the Master Sanitation Schedule and Pre-Operational Inspection Program, form the entire Sanitation operational guidelines for food related processing and one of the primary backbones of all food industry HACCP plans.

GOOD MANUFACTURING PRACTICES

"Good manufacturing practice" or "GMP" is part of a quality system covering the manufacture and testing of active pharmaceutical ingredients, diagnostics, foods, pharmaceutical products, and medical devices. GMPs are guidelines, and in some countries such as the USA regulations, that outline the aspects of production and testing that can impact the quality of a product. Many countries have legislated that pharmaceutical and medical device companies must follow GMP procedures, and have created their own GMP guidelines that correspond with their legislation.

HACCP

Hazard Analysis Critical Control Point (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries.[1]

COLOR CODING
-the system of designating particular colors to equipment, containers and utensils and their usage to avoid cross contamination of allergens and debris with food contact surfaces.

In the past, color coding may have been used for children or impaired persons in order to identify items and lessen errors. This procedure has been shown to be very effective in food safety. In the manufacturing setting, equipment involved may include machinery, brushes, buckets, and measuring cups. It is necessary that all these items be used for their specific purposes to avoid cross contamination. Buckets used for allergens such as eggs are required to be used only in products that have eggs in the ingredient list to avoid an allergic reaction to a consumer. A counter brush used for cleaning the food contact portions of a machine should not be used to sweep debris on the floor. The brush used in this improper fashion will be the carrier of contaminants that will be passed on to the food product.

EMPLOYEE SANITATION


Peking Noodle strictly implements GMP’s – Good Manufacturing Practices for the purpose of ensuring that there will be no contamination of the food products from the workers. Any person who is observed with, or shown to have an illness, open lesion, including boils, sores or infected wounds or any other microbial contamination by which there is a reasonable possibility of food, food contact surfaces or food packaging materials becoming contaminated, shall be excluded from any operations until the condition is corrected. All personnel are required to conform with all hygienic practices while duty to prevent possible contamination.

PEST CONTROL PROGRAM

Peking Noodle Co. employs a pest control company that specializes in the elimination and prevention of pest infestation to ensure the company is free of contamination that may result from infestation. A licensed Pest Control Operator provides a pest control inspection and treatment to the facility. Monthly reports of the service are submitted to Peking Noodle Co for study and corrective action. To complement the service done by the operator, trained in-house personnel inspect traps and or bait stations daily to ensure they are in proper order, kept clean and free from accumulated debris and litter.


RECALL PROGRAM


The
RECALL PROGRAM is designed to identify, locate and retrieve products from distribution that are determined to be a possible safety and health hazard. The trace, withdrawal and recall system provides the means to locate products throughout the product channel (from production the end user) and to hold, withdraw, or recall such products where necessary. This program will promptly and effectively trace and remove 100% of the suspect product within the given time. A food recall includes any corrective action by the company needed to protect customers from potentially adverse effects of a contaminated, adulterated, or misbranded product.

ALLERGEN PROGRAM

An allergen is a substance that can cause an allergic reaction. Allergens are substances that the immune system recognizes as “foreign” or “dangerous” but cause no response for most people. A program regarding this potential issue is developed in accordance to food safety due to some manufacturing ingredients that are considered allergens, such as wheat and eggs. Labeling of food containers is important in order to clearly distinguish and avoid cross contamination.

PRODUCT TESTING

Chemical, microbiological and physical test are administered upon receipt of raw materials to finished products. A Certificate of Analysis is strictly required of every supplier in each delivery. Guidelines are readily available in every step of the manufacturing process to assure the uniformity of the products.

SHIPPING AND RECEIVING


The Quality Assurance portion of this procedure is to prevent the possibility of products, containers, or ingredients from becoming contaminated and to ensure that products are free from foreign substances, such as chemical, or rodent and insect infestation, and/or becoming a harborage area for insects and rodents before product is shipped out. Shipping vessels are inspected for sanitary conditions before product is loaded and shipped out. Products and raw material are inspected for foreign substances, insect infestation and general unsanitary conditions upon receipt.

CUSTOMER COMPLAINT PROGRAM

Peking Noodle Co deems any customer concern a major priority. There are two classifications for customer complaints:

Food Safety and Quality Safety. Food Safety complaints are those complaints when a customer may become ill from ingesting product. Quality complaints are complaints that refer to any deviation from set standards.

Code dates and retention samples are gathered for investigation done independently by Production and Quality Assurance personnel to identify, investigate and immediately implement corrective action. As conclusive findings are attained, the QA dept will coordinate with a customer service representative to communicate with the customer such findings and appropriate corrective actions.

FOOD SAFETY GUIDELINES

•    ASSURANCE – EXCELLENT QUALITY

Peking Noodle is committed to providing highest quality products to our customers. We verify that everything from raw materials to packaging materials that are used in the manufacturing process go through a thorough inspection and are supported with appropriate certificate of analysis. A systematic procedure of assurance is developed and strongly implemented in the company through the responsible members of the Food Safety Team.  Regulation and verification is scheduled accordingly.


•    COMPETENT FOOD SAFETY TEAM MEMBERS

Peking Noodle Co. maintains a skilled and reliable work force, fully committed to achieve the company’s primary objective. Duties and responsibilities of the Food Safety Team are well defined and clearly communicated to each member. As a result, there is full awareness of the importance of food safety among employees.


•    PROCEDURES IN FOOD SAFETY

The goal of Peking Noodle Co. is to provide a safe, consistent and quality product to its customers. The Quality Assurance team develops and enforces product specifications that will ensure the qualification of each product produced and any possible contamination is eliminated. Close monitoring is scheduled in the production process in order to make sure that everything in under proper control. Step by step procedures are provided to
each member of the Food Safety Team with corresponding corrective action in the event a deviation that may occur.

Regular scheduled training is given to assure the conformity and understanding of every employee of the company in achieving the high standards that are expected of all.  First in our list of training is HACCP – Hazard Analysis Critical Control Point as defined by FDA. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

This is followed with several more programs such as Good Manufacturing Practices, Standard Sanitation Operating Procedure, Allergen, Safety Programs to name a few.


•    ESTABLISHED PRODUCT SPECIFICATIONS

The QA team conducts thorough experimentation and formulation for every product to develop specifications. Results are methodically gathered to provide a procedure that will be followed in achieving this goal. Every product undergoes a series of chemical, microbiological and physical checks to assure its quality and safety. The QA team works closely with the production staff through inspections and verifications of the specifications provided. Third party audits (AIB, Silliker, Steritech) are conducted to further strengthen the foundation of the high standards of the company.

•    STRONG BRAND NAME


The company is passionately devoted in supplying consumers with a premium product that is also affordable. Peking Noodle Co. works together with its customers in order to know what they desire.   Product development is on-going to make better and new products that can be offered to the changing taste of consumers.