Food Safety and Quality Control in Corn Products

Food safety is not limited to a single laboratory measurement. Defined controls are required throughout raw material intake, storage, cleaning, milling, sieving and packaging.

Measurement and records across the process

Product-related criteria such as moisture, particle size, appearance and foreign material are monitored at appropriate stages. Equipment cleaning, personnel hygiene and orderly production areas are also integral to a safe production approach.

Regular sampling and record keeping help identify deviations early and support timely corrective action. The objective is to provide consistent product characteristics across different shipments.