HACCP controlled
Hazard Analysis and Critical Control Points (HACCP) is the backbone of our food safety programme. We identify hazards, set critical limits and verify controls at every stage of cashew processing.
Our critical control points
Moisture control
Raw nuts and finished kernels are tested against strict moisture limits to prevent mould growth and aflatoxin risk.
Foreign body detection
Optical sorters, metal detectors and visual inspection stations remove shell fragments and other contaminants.
Aflatoxin prevention
Incoming lots are screened and rejected when levels exceed regulatory thresholds; storage conditions are monitored continuously.
Temperature monitoring
Drying and cool-storage temperatures are logged to preserve kernel quality and inhibit microbial activity.
Verification and records
Every CCP is supported by monitoring records, calibration logs and corrective-action documentation. These records are available to auditors and customers on request, forming a transparent evidence trail from intake to dispatch.