Quality & Food Safety

Safety you can put in front of your customers.

Every JIWON FnB sauce is manufactured in a HACCP-certified facility, with a dedicated food safety team and an in-house R&D center.

HACCP

A HACCP-certified system, end to end.

HACCP (Hazard Analysis and Critical Control Points) certification is Korea's food safety management certification. It ensures our products are produced safely and hygienically.

All sauces are manufactured in a HACCP-certified facility.
Carefully selected, high-quality raw ingredients for deep, rich flavor.
Pasteurized liquid sauces for room-temperature storage (per product label).

Certificates

Two HACCP certificates, valid through April 2028.

Our facility holds HACCP certification for two food types, issued under Korea's Food Sanitation Act. Both were first certified on April 24, 2025, under the small-scale HACCP standard. Copies are available on request.

Food type	Certificate No.	Critical control points (CCPs)	Valid through
Sauces	2025-6-0175	Heating (boiling); metal detection	April 23, 2028
Compound seasonings	2025-6-0176	Metal detection; water-activity measurement	April 23, 2028

Organization

Expertise in both management and production.

JIWON FnB systematically operates its business division, food safety, corporate research institute and management support.

Food Safety

Production quality control, quality management and HACCP management.

R&D Center

New product development, process research & design, and product quality improvement.

Production

Production management, production support, and purchasing & ordering.

Business Department

Online & offline sales, overseas export, online marketing and customer satisfaction.

Management Support

Accounting, HR & general affairs, and business administration.

Need documents?

Ask us about specifications, certificates and samples for your market.

Request details