+91-11-40525757
hcefpl2015@gmail.com
Our manufacturing facilities are designed to ensure we prepare food products to the highest quality and food safety standards. This includes preventing foreign bodies from entering products, enabling the management of allergens, and controlling pests. Our facilities are all built according to precise prerequisites, including those for a clean and safe water supply, for air filtration, and for any material that will come into contact with food products. This guarantee that the materials, equipment and manufacturing environment are all designed to produce safe products.
Our recipes and processing techniques are scientifically formulated to always deliver safe and nutritionally adequate products. For example, we prepare products to provide an appropriate and consistent source of nutrients, avoiding any harm linked to over- or under-dosing. We process food at optimum temperatures to retain its nutritious value, while removing dangerous microorganisms and preventing the formation of harmful levels of chemical contaminants.
Before a batch of product leaves one of our factories, it must pass a 'positive release' test to confirm it is safe to consume. At HCEFPL, we carry out all necessary tests to verify product compliance with internal and external standards, including for harmful compounds or microorganisms in the materials we use, the environment we operate in, and also in our final products. We have so many stringent, inbuilt controls to guarantee safety, that by the time we reach the final testing stages, we’re already extremely confident that the finished product is safe.
When products are released from the factory, we make sure they reach their destination in optimum condition. Packaging has a vital role to play in ensuring our products reach consumers in a safe condition. It also carries clear information about how to prepare, store and use the product, with information on ingredients as well as nutritive values. We make sure that best-before are correct so consumers understand when the product will be past its best and when it will no longer be safe to consume. Packaging also helps to ensure traceability in our factories. We use unique batch codes to tell us exactly when a product was produced, what ingredients went into it and where those ingredients came from.
The capability to measure and evaluate the health risks of potentially hazardous chemical and microbiological agents is the foundation for the manufacturing of safe food products. At HCEFPL, we apply state-of-the art analytical methods and novel data management approaches to assess and address potential hazards. As these are rapidly evolving fields, we closely follow and contribute to new scientific developments. We are also active in research on novel technologies to ensure that the best and most innovative scientific approaches are implemented to support the safety of our products.