October 30, 2017
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  4. What other means of quality control are used?

Once a supplier is chosen, the raw material is sent to the manufacturer where it is tested to confirm identity and Certificate of Analysis (COA) testing is performed. A COA tests for microbiology (yeast, e. coli salmonella and staff bacteria, mold, and fungus) and heavy metals (arsenic, lead, mercury, aluminum, etc.). Levels have to be below a certain threshold as determined by Association of Official Analytical Chemists (AOAC) and American Public Health Association (APHA) which set global standards for quality of ingredients. A manufacturer will reject a raw material if levels of any of the above are too high.

After a material is identified and the levels are accepted, it goes into storage at manufacturer site until production begins. At the time of production, materials are screened to make sure there is no foreign material present. They then go into a pre-blending room where they are weighed out per our formula, put in large v-blenders, re-packed into barrels and brought to filling room where the bottles are filled. Finally, each final product is sent to be tested for any anomalies.

When a new run of product arrives in our warehouse, we open one package of each product and make sure it has the proper number of servings, it mixes properly, and that the label is correct.

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