CiCook follows ISO-standard sterilization and food sample retention procedures to ensure food safety, quality control, and full traceability. Every production batch is closely monitored to maintain consistent quality and meet both domestic and international market requirements.

Cicook Joint Stock Company operates four manufacturing facilities that follow rigorous sterilization processes using advanced Pasteurization and Retort technologies, combined with standardized laboratory sample retention procedures in compliance with ISO 22000:2018 and HACCP food safety management systems.

This integrated quality assurance system enables our fresh seasonings and ready-to-use sauces to achieve a shelf life of 6–12 months under ambient storage conditions while effectively eliminating harmful microorganisms and preserving the products' natural color, visible fresh ingredient texture, and authentic flavor.

For restaurant chains, food manufacturers, and export businesses, one of the greatest commercial risks associated with bottled fresh seasonings is product failure after distribution—including leaking packages, swollen caps caused by microbial gas production, discoloration, or flavor deterioration.

To eliminate these risks and safeguard our clients' brand reputation, Cicook applies science-based food safety and quality control throughout the manufacturing process.

1. Sterilization Technology for Fresh Seasonings & Sauces

Cicook utilizes different thermal processing technologies based on each product's physical characteristics.

High-Temperature Short-Time (HTST) Pasteurization

This process is ideal for liquid and semi-viscous sauces, including:

  • Hot pot soup bases

  • Dipping sauces

  • Cooking sauces

Products are rapidly heated to eliminate vegetative bacteria, yeast, and mold before being immediately cooled.

This rapid thermal treatment helps preserve:

  • Natural chili color

  • Fresh citrus appearance

  • Essential oils from herbs and spices

  • Authentic fresh flavor

while minimizing heat-induced quality degradation.

Hurdle Technology for Food Preservation

In addition to thermal processing, Cicook applies Hurdle Technology by combining multiple food preservation barriers, including:

  • Natural acidity control (maintaining pH below 4.6 using food-safe acidification methods)

  • Water activity (aw) management

  • Controlled processing conditions

These combined barriers create an environment where bacterial spores and spoilage microorganisms cannot grow, significantly reducing the need for chemical preservatives.

2. ISO-Compliant Laboratory Sample Retention Process

Every production batch manufactured by Cicook undergoes a standardized sample retention procedure for internal quality assurance and full product traceability.

Step 1

Random product samples are collected directly from the packaging line.

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Step 2

Samples are sealed and labeled with:

  • Batch number

  • Manufacturing date

  • Client identification

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Step 3

Samples are stored in Cicook's dedicated laboratory under controlled temperature and humidity conditions.

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Step 4

Reference samples are retained throughout the product's declared shelf life plus an additional three months.

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Step 5

Samples are either released after the retention period or retrieved for technical investigation whenever product verification or regulatory review is required.

3. Frequently Asked Questions (FAQ)

Q: How long does Cicook retain production samples?

A: In accordance with Cicook's ISO 22000 quality management procedures, every retained sample is stored in our dedicated laboratory for the entire labeled shelf life of the product, plus an additional three months.

This provides complete traceability and allows our partners to access reliable technical reference samples in the event of customer complaints, quality investigations, or regulatory inspections.

Q: Does high-temperature sterilization affect the natural color or aroma of fresh seasonings?

A: No.

Unlike traditional prolonged boiling methods—which often cause essential oil evaporation, discoloration, and flavor degradation—Cicook employs rapid, closed-system sterilization technologies.

By carefully controlling heating duration (measured in seconds) followed by rapid cooling, our process preserves more than 90% of the ingredients' original appearance and fresh aroma, including:

  • Bright red chili color

  • Natural green pepper color

  • Fresh herbal fragrance

  • Authentic agricultural flavor profile

This allows our products to achieve extended shelf stability without compromising their premium sensory characteristics.