QUALITY CONTROL
At the moment of harvesting the trees in the forest those that show fungus or insect attacks or abnormal growth, such as screw shaped fiber, are rejected. In a similar fashion when the logs arrive at the factory those that are suspect of fungus or insect attacks are rejected.
After peeling, the logs are then submerged in boiling water to establish the basic sanitary conditions of the product.
The thickness and texture of the plywood are continuously inspected during the veneering process.
The quality control inspector and the machine operator check continuously the product that comes out of the punching process to insure that the product has the correct shape and dimensions.
Drying is the next step. It takes place at a temperature 80 degrees centigrade and lasts about 4 hours. At the end of the process the sticks have 8 to 12% humidity and are free of bacteria and fungus. The quality control inspector takes random samples of the product at the discharge of the dryer.
The products are polished and waxed afterwards. We use wax, a product approved by the FDA, fed in the polishers in very small quantities, During this process, the sticks are sterilized by ultraviolet ray again installed in the tumbler.
The products that require dimensional precision are inspected and packed one by one by electronic computerized sorting machines. Each machine has an operator permanently to keep an eye on the resulting quality. The electronic quality sorting checks the following parameter: dimension, curving, chipped ends, cracks, warp, zig-zag, thickness, thin.
All personnel of the section of sorting and packing of ice-cream sticks and spoons must wear electrostaticproof work clothes Furthermore they must wash their hands with antibacterial soap or cream . all the facilities are no-touch. Such as washing and dryer.
What’s more, the workers can only enter the workshop through an air maxer.
The packed products are inspected at random. They are sent to the warehouse if they pass the inspection.
The cartons are carefully glued and security taped to prevent variations in humidity or the entrance of dust or any other contaminant.
The cartons are marked in each section with an identification code to determinate production date, machine and operator code, type of product and content of the carton.
The cartons are stored in a dry and cool place to prevent the growth of microorganisms.
A specialized laboratory carries out a microbiological inspection at regular intervals. The tests measure bacteria, yeast and fungus levels which must be kept within accepted international tandards.
*The above testing results are subject to the actual alterations.
