Quality Management

Strengthen Management

Manufacturing and Quality Management

OTA OIL enhances manufacturing and quality management for
high-quality and safe products to provide safe and reliable products for customers.
With ISO22000 certificate, we established Food Safety Management System for
employees to strive for food safety and enhance its awareness.

① Entrance control within the factory

All OTA OIL factory restricts entry with an IC-chip wristband to limit entries in regards of Food Defence System. There are uniforms and procedures required to follow to enter manufacturing area. Designated in-door shoes, lint rolls, handwashing and alcohol disinfection is performed to avoid cross-contamination.

② Inspection and employee education

Colour-coded hats are used in packaging factory showing different skill sets of the employees. We provide education and periodical evaluation for employees involved with inspection for the product safety.

③ Thorough management using machine analyser

In Quality Management Department, inspection are conducted daily for products and manufacturing lines. With the development of the analysers, faster analysis can be done. Inspections by employees are conducted as well. All products are shipped after safety inspections.

Colour measurement — The colourimeter confirms that the oil has passed the set standards for the specific colour of the oil.

Oil extraction — The oil content of the seed and its oil cake is extracted to measure the oil contents.

Flavour inspection — Flavours are checked by inspectors to ensure that the desired flavours are derived from the raw material.

Acid value analysis — The acid value of fats and oils is analysed by the titration method to check the content.

Fatty acid composition analysis — The fat content is analysed for fatty acid composition to confirm the active ingredients and their content.

Microscopes are used to check packaging material and investigate for foreing object contamination.

Bacteria examination — From food production, we also test for viable microorganisms with the content of microorganisms under hygine control.

The colour, acid value, flavour and fatty acid compositions of all oil and fat products are analysed and examined using ‘Methods for the Analysis of Fats, Oils and Related Materials’ standard. Plant seeds used for oil ingredients are also examined by extracting oil for its oil contents. Bacteria examinations are conducted for non oil-based products, as it may be affected by microorganisms. Microscopes are used to inspect contamination and contents of the packaging to maintain the integrity and quality of the products.