Quality Control (QC)
Quality Control is an essential component of any food business, especially at KSI. The main purpose of quality control is to prevent our customers from the possible risk of product contamination and to assure the quality of food in every aspect. KSI is committed to procure process, store and distribute quality seafood consistently meeting the national / international regulations.
To achieve this, the management has adopted HACCP based quality System, necessary infrastructure, qualified and competent human resource and financial support are provided by the management. A conducive working environment is provided by Management to promote teamwork and successful implementation of the policy.
The basic principle of the company is to provide the best quality foodstuff at the most affordable price and in the shortest possible time.
The controlling points are set at every stage as follows:
- Catching raw material
- Inspection Whole
- Freezing
- Washing
- Packing
- Storage
- Net Catching
- Net Catching
- Net Catching
- Net Catching
