Pathogens present in shell eggs that may pose a risk to consumer health, particularly Salmonella, make eggs one of the highest-risk food categories in industrial kitchens. To eliminate these naturally occurring pathogenic bacteria and minimize food safety risks in industrial kitchens, pasteurized liquid egg should be used.
This approach is based not only on industry practices, but also on scientific publications and reference documents in the fields of food safety and egg technology.
Our production processes are carried out in line with effective quality management systems, food safety, traceability, and a commitment to continuous improvement. From raw material acceptance to the shipment of finished products, every stage is controlled and documented in accordance with international standards.
You can access our Quality, Food Safety, Occupational Health and Safety, and Environmental Policy here.
All our operations comply with ISO 9001:2015 and FSSC 22000 standards. Our products are certified as Halal and Kosher. You can access and download our latest certificates below.
