Quality & Food Safety
Internationally recognized food safety systems ensuring consistent quality and compliance
Our Certifications
ISO 22000
Food Safety Management System ensuring safe production and handling
FSSC 22000
Food Safety System Certification recognized globally
HACCP
Hazard Analysis Critical Control Points for systematic prevention
Quality Control Process
Four disciplined stages — from incoming fruit to final batch release — built around HACCP checkpoints and full documentation at every step.
Raw Material Inspection
Every batch of incoming fruit undergoes rigorous quality checks including visual inspection, temperature verification, and sampling before acceptance.
In-Process Monitoring
Continuous monitoring throughout the processing line with multiple HACCP checkpoints ensuring consistent quality at every stage.
Laboratory Testing
Every batch is tested for Brix, pH, color, and microbiological compliance before release. Full documentation maintained for traceability.
Batch Release & Documentation
Products released only after passing all quality parameters. Complete batch documentation provided for regulatory compliance and customer requirements.
Testing Parameters
Physical & Chemical Tests
- Brix (sugar content)01
- pH levels02
- Color analysis03
- Viscosity04
- Particle size05
- Total acidity06
Microbiological Tests
- Total plate count01
- Yeast and mold02
- Coliform bacteria03
- E. coli04
- Salmonella (absent)05
- Other pathogens06
Commitment to Excellence
Our quality management system is built on a foundation of continuous improvement, strict adherence to international standards, and unwavering commitment to food safety. We regularly undergo third-party audits and maintain transparent communication with all stakeholders.
“Quality is not just a department at SIMTA Foods—it’s everyone’s responsibility”
Quality you can document.
Request samples or full batch documentation — every drum of mango pulp and tomato paste is tested, traceable, and export-ready.