QUALITY

“Kareli Fruits” is committed to ensure consistently high quality and reliability of its products eachand every day. Delivering quality products through the condition of qualified technical andoperational expertise and a great knowledge of customer requirements.

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The FSSC 22000 Food Safety Management System provides a framework for effectively managing food safety and quality responsibilities. FSSC 22000 is fully recognized by the Global Food Safety Initiative (GFSI) and is based on existing ISO Standards. It demonstrates a company has a robust and effective food safety management system (FSMS) in place to meet the requirements of regulators, food business clients and consumers.

We operate according to HACCP and FSSC 22000 systems, which provides a guarantee for
food safety by identifying nutritional threats and apply measures for their control.

Controlled by:

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We examine our products in internal and external laboratories, for:

PROCESSING

Once the fruit has arrived at the plant expert care is applied in our drying operations. Skilled employees inspect, wash, dry, grade and pack fruit in our facility. Kareli Fruit’s processing plantbrings together state-of-the-art equipment, quality dried fruit and skilled employees. Ourproducts are manufactured under the strictest hygiene control; the fruits are heat treated, so ourdried fruits can be eaten without washing. We pay attention to use domestic raw materials andoffer top quality products only. We examine our products in accredited laboratories forpesticides and nitrates to make sure they meet the standards of permissible limits. We are notallowing any production or packaging activities not complying with Georgian and Internationalfood safety standards. We pack our products in a conserving atmosphere by adding nitrogenwith a purity of 99.999 %. This way, the oxygen as a gas constituting 21% of the nature isexpelled in order to extend the shelf life of products, without adding any food additives or sugar.After delicately preparing the products, we pack them in special three-layer packages formaximum freshness.

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1.

Organoleptic Characteristics

2.

Physical and Chemical Characteristics

3.

Humidity level

4.

Pesticides and Nitrates

5.

Microbiological Characteristics

6.

Mycotoxins

7.

Toxic Elements