Temperature Integrity
Blast freezing and -18°C cold rooms keep texture, colour, and food safety within specification.
Quality First
End-to-End Control from Catch to Dispatch
Every lot that leaves Zamaan is handled under hygienic conditions, temperature-controlled storage, and documented checks aligned with HACCP practice.
Our goal is simple: zero contamination, consistent grade, and a cold chain that never breaks. Teams are trained on hygiene and product handling, and the plant is audited on a regular cycle.
- HACCP standards — hazard analysis and control points across receiving, processing, packing, and storage.
- End-to-end cold chain — product held at -18°C in storage and moved in refrigerated transport.
- Hygiene training — processors follow gowning, sanitation, and handling protocols on every shift.
- Regular quality audits — internal reviews plus supplier and buyer inspections as required.
- Zero contamination goal — clean plant discipline, lot traceability, and immediate hold procedures.
HACCP
CERTIFIED
How We Protect the Product
Hygienic Plant
Separated process flows, sanitation schedules, and protective clothing at every production step.
Lot Traceability
Catch, process, and dispatch records so buyers can follow a shipment back to source.
Grade Discipline
Size, freshness, and pack standards agreed with customers before product is released.