Quality Assurance
JATRA’s Research and Development team works closely with Quality Control personnel to ensure critical control points (microbiological, chemical and physical hazards) are identified and closely monitored as part of their HACCP (Hazard Analysis Critical Control Points) system.

The focus is on achieving food safety and product consistency throughout processing. To this end, JATRA has invested in equipment designed to enhance food safety, including multi-screen sifters, filtration, and detection systems. In adition, JATRA utilises near infra-red technology for the measurement of the different components of a product (including fat, moisture content and protein), and a rapid viscosity analyser, which measures the exact viscosity of a product, thereby ensuring customers’ exact requirements are always fulfilled.

All raw materials are sourced from suppliers with their own recognised and audited product safety programmes, and are tested in accordance with JATRA’s Quality Control Plan.

JATRA has its own laboratory on site to ensure comprehensive product testing and food safety and is proceeding towards IANZ (International Accreditation New Zealand) registration for the facility.

The company also has a unique computer database system to manage and track the development and production of each food item.

Innovation
JATRA leads the field internationally in roux and sauce knowledge and development. Innovations include:

• Chilling and Freezing – JATRA has developed its own technologically advanced immersion freezing methods which improve quality characteristics, and are more appropriate to their product range in comparison with conventional freezing systems.

• Colour and Flavour – JATRA is able to achieve a precise flavour by the use of near infra-red spectroscopy, which correlates spectral characteristics to flavour.

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