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HACCP
 
haccpIs a systematic preventive approach to food safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection.

HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes.
 
Today HACCP is being applied to industries other than food, such as cosmetics and pharmaceuticals.

This method, which in effect seeks to plan out unsafe practices, differs from traditional "produce and test" quality assurance methods which are less successful and inappropriate for highly perishable foods.

Our factory have been awarded HACCP certificate since 4th June 2007 to insure the maximum food safety.
 
Disclaimer
The Xanthones from the mangosteen have been shown in laboratory studies to be powerful Antioxidants, Anti-Inflammatories and to have other special properties. However, laboratory results do not guarantee that the same will happen in the human body. Mangosteen is a nutritious fruit not a drug, and no therapeutic claims are made for this product.