The Mahsuri Quality
Only our best for you
Quality must be in everything, every single ingredient, every step of the way. From source to sauce, and then from bottle to your table, no compromise!
The soybeans we use are no ordinary beans – we only use 100% non-GMO soybeans in all our soy sauces, and ferment them in the most natural of ways. The oysters in our oyster sauce, are oysters par excellence. Then the processes they go through to turn them into exquisite quality extract, are state-of-the-art. And our black peppercorns, if they’re not the best from Sarawak, they’re not good enough for our sauces.
Food Safety and Quality Policy
Mahsuri Food Sdn. Bhd. is totally committed towards: –
1. Meeting customers’ requirements and satisfaction, including mutually agreed customer requirements which related to food safety and quality.
2. Consistently reviewing Integrated Food Safety and Quality Management System to ensure compliance with Food Safety and Quality Management System standards, meeting the food safety and quality objective set and complying statutory and regulatory requirement.
3. Ensure employees have the competence (knowledge and skills) to carry out task related to food safety and quality through continuous guidance and training.
4. Continual improvement of the Integrated Food Safety and Quality Management System through effective communication within the company as well as suppliers, contractors, customers, and consumers.
Halal Policy
Mahsuri Food Sdn. Bhd. is totally committed towards: –
1. Meeting customer’s requirement by producing and delivering Halal and Safe products.
2. Consistently reviewing our Halal Product Assurance System to ensure compliance with Malaysia and Indonesia Halal Certification Requirements.
3. Maintain halal integrity from raw material to finished products throughout the supply chain.
4. Communicate halal policy to all relevant parties.
Food Safety Related Objectives
No justified complaint on:
i. Chemical contamination related to food safety.
ii. Foodborne pathogen contamination.
iii. Physical contamination related to food safety.