Caspian Industrial Estate
Tehran, Iran
+98 28 328 48 861-5


Company in Depth


Quality control starts in the field and doesn’t end until the product is in our consumers’ hands.

The existence of manuals in Quality Control, Test Procedures, Grade Specifications, Warehouse, and Safety provide the fundamentals to producing safe, quality product at each stage of our facility. The following systems and programs are in place as a foundation to providing the highest quality product possible.


We employ industry experts and invest heavily into our world-class food processing facilities to guarantee operational excellence.

As a fully integrated producer, we’re in a unique position to ensure that our food products meet the highest quality standards. By continuing to make significant investments in facilities, technologies, and talent, we are able to enhance manufacturing processes, increase line speeds, leverage logistical efficiencies, and ultimately maintain the highest level of quality across all of our operations.


Requirements for metal detectors and Laser Sorters are documented in our Quality Control Manual including calibration requirements, what to do when an alarm sounds, and testing requirements for magnets and sensors.

Our Sanitation Program includes a master sanitation schedule and sanitation standard operating procedures. Our facilities are audited by BRC on an annual basis.

Microbiological Test Procedures occur at our facilities. Further microbiological analysis is completed on all finished product, sanitary surveys, and environmental surveillance.

Plant Inspections consist of continuous quality control monitoring with on line staff at each stage of our processing facility.

Quality Control Audits are conducted to evaluate documents, procedures, processing and training records, equipment functionality while operational, and employee practices.

Product auditing is completed on a weekly basis for all products produced the previous week.

Proper Training ensures that all equipment, systems, and procedures are correctly and safely utilized. The subjects that are required to be trained annually include HACCP, FSSC 22000 ,Microbiology, and Sanitation.