Safety Consumer Health, Safety and Quality Assurance

Khun Tan Rice and Thai Foods HACCP Stands for Hazard Analysis and Critical Control Points, and establish control system that focus on preventative measures. HACCP quality procedures are aimed specifically at preventing the introduction of contaminative applied throughout the food chain from the primary producer to final consumer.  The HACCP was established to our manufacturing process for food products with seven principals: 1. Identify hazards at all stages of production. 2. Eliminate hazards or minimize the likelihood of occurrence. 3. Establish what the critical limit is and formulate suitable preventive measures. 4. Establish procedures to monitor the critical points. 5. Establish corrective actions to be taken when the critical control point is not understand. 6. Establish procedures to verify that system is working property. 7. Establish effective record keeping to document the HACCP system. The vision of controlling food from the farm to the table is possible through this innovation food regulation. SMEs This symbol is our guarantee that a product we make meets or exceeds all the requirements to pass  DHSA : Department of Health and Safety Act, and CPSA : Consumer Product Safety Act Tests and Standards to ensure that our products meet quality standards for world market.   Photosynthesis The rice research reveals that the plant may be more complex than scientists first though. It's been found that rice is densely populated with many small genes and that the rice plant has about 50,000 genes. By contrast, it's believed that the human gemome has between 30,000 and 40,000 genes. Plant do photosynthesis, a complicated process, and without plants, we'd all be dead !   Copyright By WWW.PechSiam.COM