Certified Quality. Verifiable at Every Step.
Every batch that leaves us is backed by internationally recognised certifications, laboratory verification, and a culture of food safety discipline. Giving your brand the confidence to stand behind our product, unconditionally.
A HACCP-First Philosophy, Farm to Freezer
Across the Alliance, quality is not a department — it is a production philosophy embedded at every critical control point from raw material delivery to the moment a refrigerated container closes for export. Our HACCP-first approach means that potential food-safety hazards are identified and controlled before they can affect the product, not retrospectively detected after the fact.
We operate a strict farm-to-freezer traceability system, assigning unique lot codes at the point of raw material receipt. These codes follow the product through every transformation — mixing, lamination, portioning, blast-freezing, and packaging — and are embedded in the final Certificate of Analysis delivered with every shipment.
All production runs are subject to scheduled third-party food safety audits. Our member facilities invite certified audit bodies for annual recertification visits and conduct unannounced internal audits quarterly to maintain continuous compliance. Clients are welcome to request access to our most recent third-party audit summary under a non-disclosure agreement.
Measured across all production batches over the trailing 24 month period, incorporating both in-house and independent third party laboratory results.
Defined as any unit failing to meet approved physical, chemical, or microbiological specifications at the point of final product release testing.
Every single unit can be traced back to its exact raw material intake lot, production shift record.
Our in-house laboratory issues comprehensive batch test reports of production completion, enabling quick dispatch on all approved lots.
Our Certifications
Six internationally recognised frameworks that underpin every product the Alliance manufactures and exports — giving global bubble tea chains and bakeries the confidence to list our products in regulated markets worldwide.
The foundational food safety framework governing our Alliance production facilities. Our HACCP plans are reviewed and updated annually, with CCPs validated by independent food safety specialists. All production staff complete mandatory HACCP training and refresher certification every 18 months.
International StandardOur Alliance member facilities hold full ISO 22000:2018 certification, covering the integrated management of food safety hazards across our supply chain, production operations, and distribution logistics. Certification is maintained through annual surveillance audits and a three-year full recertification cycle.
ISO / IECFSSC 22000 extends ISO 22000 with additional manufacturing prerequisites specified by the Global Food Safety Initiative (GFSI). This certification is recognised by major international retailers and foodservice buyers as a gold standard for supplier qualification.
GFSI RecognisedOur Alliance facilities operate under full compliance with Taiwan's Food Safety and Sanitation Act, administered by the Ministry of Health & Welfare (MOHW). All export products are accompanied by a Taiwan FDA-issued health certificate, facilitating smooth customs clearance in regulated import markets.
Taiwan MOHWOur standard ingredient sourcing policy excludes genetically modified organisms. Supplier Non-GMO declarations are collected and verified annually. Products requiring documented Non-GMO status are tested by an accredited third-party laboratory with results provided in the COA package.
Third-Party VerifiedRichwood's facility layout and ingredient control procedures are designed to accommodate Halal production requirements. Halal certification runs can be scheduled with our operations team — dedicated Halal-compliant production windows with full segregation of non-Halal materials are available upon client request.
Available on RequestFour-Stage Quality Control Process
The Alliance's quality control is not a single checkpoint — it is a continuous verification chain spanning every stage of production, from raw ingredient inspection through to cold-chain temperature confirmation at the point of customer receipt.
Raw Material Inspection
- Supplier COA cross-reference against Richwood specification sheets
- Physical inspection: colour, odour, particle size, moisture content
- Microbiological screening: TPC, Coliform, Yeast & Mould counts
- Allergen verification and Non-GMO declaration review
- Temperature logging for chilled and frozen incoming goods
- Rejected batches quarantined and returned within 24 hours
In-Process QC
- CCP monitoring at dough mixing: pH, Aw, temperature, and hydration ratio
- Lamination fold count and butter layer thickness verification
- Portioning weight checks every 15 minutes per production line
- Blast-freezer entry and exit temperature logging per batch
- Metal detection screening on every production unit
- Real-time SPC charting by QA technicians
Final Product Testing
- Microbiological analysis: TPC, E.coli, Salmonella, Listeria
- Physico-chemical testing: pH, moisture, Aw, fat and protein content
- Organoleptic evaluation by trained sensory panel
- Bake-off tests in reference oven per approved benchmark protocol
- Allergen ELISA testing where required by client specification
- Hold-and-release: products not dispatched until lab clearance received
Cold Chain Verification
- Continuous temperature logging in cold storage: -18°C ±1°C tolerance
- Pre-loading container temperature inspection and photo documentation
- Data logger placement in every export container — min 3 per 20ft
- Export documentation: COA, Health Certificate, allergen declaration
- Real-time container tracking link provided at point of dispatch
- Receiving confirmation and temperature debrief with client logistics team
Testing That Never Waits for a Third Party
Our Alliance member facilities operate fully equipped in-house food safety laboratories staffed by qualified food scientists and microbiologists. Co-located with production, these labs enable same-shift result turnaround on routine microbiological and physico-chemical parameters — a critical advantage for maintaining tight dispatch schedules without compromising QA rigour.
Real-time production monitoring is carried out via networked sensors measuring temperature, humidity, and ambient microbial load in processing and packaging zones. Any deviation from defined limits triggers an automatic alert to the QA manager and production supervisor, allowing immediate corrective action.
Shelf-life validation testing is conducted under real and accelerated conditions for all new ODM product formulations. Clients receive a full shelf-life study report as part of the ODM product dossier, substantiating the declared best-before date and supporting import authority submissions in regulated markets.
Microbiological Testing
Total Plate Count, E.coli, Salmonella, Listeria monocytogenes, Staphylococcus aureus, Yeast & Mould counts — conducted on raw materials, in-process samples, and finished products.
Physico-Chemical Analysis
Water activity (Aw), pH, moisture content, fat, protein, and carbohydrate determination using AOAC reference methods. Results issued within 8 hours.
Allergen Testing
ELISA-based allergen screening for gluten (gliadin), peanut, tree nuts, soy, dairy, and egg. Available as standard inclusion or on-request per client specification.
Shelf-Life Studies
Real-time and accelerated shelf-life testing protocols for frozen, chilled, and ambient products. Accelerated studies completed within 4–6 weeks using validated Q10 temperature-scaling methodology.
Real-Time Monitoring
24/7 automated temperature, humidity, and differential pressure monitoring across all production, packaging, and cold storage zones with instant deviation alerts.
Sensory Evaluation
Structured organoleptic panel sessions assessing colour, aroma, texture, taste, and after-taste against approved benchmark samples — mandatory for every new formulation and lot release.