In view of the importance of quality control in the production of canned foodstuff, a quality control plan has been developed and implemented by our technician in compliance with the existing standards and regulations, while taking into account the best practices in the field of health and risks that were identified during the HACCP assessment. Quality control is carried out through three phases:

• Control upon reception ( Raw materials, packaging )
• Control throughout the manufacturing process ( juice and concentrate )
• Control of finished product (crimping, weight, brix, pasteurization temperature, stability test, etc…)

JOUDA General Food possesses a physicochemical analysis laboratory as well as a microbiological control laboratory.
Thanks to the new and performing equipment, the qualified staff carries out the following operations:

• Brix (raw material, semi-finished and finished)
• Pesticide residue(raw material)
• Gaging and visual inspection of the packaging
• Temperature ( semi-finished and finished)
• PH (raw material, semi-finished and finished)
• Mould ratio ( semi-finished )
• Crimping inspection ( finished products)
• Weight inspection ( finished products)
• Stability test ( finished products)

The results of these inspections are recorded onto log books that are kept in compliance with the ISO 9001 requirements (control of records) which allows the upstream and downstream traceability of our products.