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Investments in manpower, training, quality culture, research and development, plant, and equipment over the last 5 years has already resulted in a substantial increase in sales and the elimination of quality issues. Now EKK is the leader in supplying the FIRST CLASS quality of dried fruit & nuts to the globe.
Using up-to-date knowledge, EKK carefully tries to solve the problems of harmful substances from the beginning of fruit growth to harvest and packaging.
Our wide variety of Double washer , selection on belt , Laser Sorter, X-Ray Scanner, Metal detector and Hand-Picked products meet the highest quality standards which help us to offer excellent services Grade AAA to our international clients all around the world.
We focus on QUALITY, SAFETY, LEGALITY, and INTEGRITY. Customer satisfaction is the key to success. Following tractability rules and comprehensive implemented tractability system, presence of knowledge-based quality experts let us claim that all EKK products are traceable from farm to fork.

Quality control: Vitally important in food science


Without quality control in food science, the industry would not be able to develop new food products to meet the ever-changing and increasingly complex demands of today’s consumer. Quality control allows scientists to create innovative food items that respond to various needs, as well as continuing to improve the quality of food available to consumers. Therefore, it is vitally important.

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EKK Company, by using experienced personnel, tries to supply and produce high quality dried fruits and nuts, and in order to do this, using corrective and preventive measures based on the FMEA risk analysis method, has achieved this important goal by defining a project to improve the effort. It has its own level of quality.

Due to the fact that the standard considers the lowest level of quality, the company uses HACCP and ISO standard systems to strictly table suppliers and manufacturers and, if necessary, consult suppliers and manufacturers to improve its quality. Gives.Our commitment to achieving the highest quality standards demonstrated in achieving FSSC 22000, SEDEX, KOSHER and HALAL certifications, ISO 9001: 2008, ISO 22000: 2005 and HACCP.

Using reputable laboratories with ISO 17025 and third party inspection companies, the company has been able to have a continuous improvement in the system of its suppliers by auditing and determining inspection stations as well as sampling products.




Paying attention to the fact that in the food industry, quality shows the credibility of each company. This company has created a QA department and continuous follow-up and created surveys, instructions and checklists.



Establishing a quality control department in all production processes, sampling and testing of samples, designating inspection stations continuously increases our confidence in the production product.


How is quality control carried out in food science?

Usually, companies operating within the food science sector follow a regime of processes that ensure the products being developed meet certain quality standards. Quality control can be proactive. It can prevent the detrimental impact of failing quality standards before it happens.Proactive quality control processes are put in place to prevent a defect before it occurs, for example, this could be anything from checking the functioning of machinery, taste testing and visually inspecting food items, to scanning products to check for contamination. The ultimate aim of these activities is to develop production methods of a food item that are reliable and aren’t prone to defects, therefore, creating consistently high-quality food each time.Quality control processes can also be reactive. Processes are implemented by food science companies that have the aim of identifying and correcting a default that would result in a product failing quality control checks. These methods remove faulty items from production runs before they are shipped.Reactive methods can also be used to locate a wider problem in the food production system, alerting scientists to parts of the production that may be failing, or are not reliable enough to produce consistently high-quality products. This helps scientists decide how to develop and evolve their food production methods.It is generally agreed upon that good quality control procedures involve a sophisticated quality management system, one that has been developed to assess quality at each stage of the production process. It is also agreed that successful systems are those where each member of the team holds responsibility for quality control.Often, food quality control systems must meet specific requirements, those laid out by the governing bodies of the country in which the food company is operating in. For example, numerous countries enforce Good Manufacturing Practices (GMP) and the system Hazard Analysis and Critical Control Points (HACCP). These standards can be used to guide companies in their quality control practices by outlining standards that must be met.