Quality & Certifications
Paprika and chilli quality is controlled at source and verified at every step — under an ISO 9001 and HACCP system with a zero-defect, zero-tolerance food safety policy.
Published by Tenda Peppers — Leling Tenda Chili Products Co., Ltd. (founded 2010, ISO 9001 & HACCP certified). Last reviewed 2026-09-01.
Certifications
| Certification | Scope | Status |
|---|---|---|
| ISO 9001:2015 | Quality management system | ✅ Certified |
| HACCP | Food safety management | ✅ Certified |
Certificates available on request. Third-party testing available at buyer's request.
The 8-Step Production Process
Every batch moves through eight gated stages, each with a defined control point. This traceable flow — from raw material to finished goods — is what turns a written specification into a consistent product.
| Step | Stage | Control |
|---|---|---|
| 1 | Raw material sourcing | Approved supplier audit, laboratory re-verification |
| 2 | Pre-processing | De-seeding, cleaning |
| 3 | Grading | Size, colour, moisture classification |
| 4 | Storage | Low-temperature warehouse |
| 5 | Processing | Magnet filtration, metal detection |
| 6 | Colour sorting & X-ray | Foreign-object removal, colour grading |
| 7 | Packaging | Sealed, specification-labelled |
| 8 | Finished goods | Final inspection before release |
Foreign-Object Control
Foreign-object removal is a multi-stage, overlapping process — no single machine is trusted alone:
- Magnet filtration — removes ferrous metal fragments
- X-ray inspection — detects dense foreign objects magnet filtration misses
- Colour sorting — optical grading removes off-colour and defective pieces
- De-seeding — removes seeds and attached plant matter
The Food-Safety Control Chain
Food safety here is not a single checkpoint but a chain of four gates that must all hold before a batch ships:
- Raw-material safety — approved suppliers, laboratory re-verification before production
- Production and processing safety — de-seeding, magnet filtration, X-ray inspection, colour sorting
- Testing and inspection before release — every batch checked against specification
- System certification — ISO 9001 and HACCP, externally audited
Quality Control Points
- 24-hour full surveillance across factory and workshop
- Reviewed operating procedures at every position, strictly enforced
- Dedicated quality inspectors at each stage
- Advanced industrial equipment and process flow
- Moisture control and foreign-object screening throughout
Colour Stability Notes
We document how colour behaves over time for our buyers: chilli powder lightens gradually at room temperature (faster after high-temperature sterilisation), while sweet paprika powder may darken after sterilisation. This is normal colour chemistry — and we advise on storage to preserve colour in your application.
For the full technical explanation, see colour change & storage and quality control in the Knowledge Hub.
Frequently Asked Questions
What certifications does Tenda Peppers hold?
Tenda Peppers is certified to ISO 9001:2015 (quality management) and HACCP (food safety). Production runs under a zero-defect, zero-tolerance food safety policy with 24-hour surveillance.
How do you remove foreign objects from chilli?
Every batch passes de-seeding, magnet filtration (ferrous metal), X-ray inspection (dense objects) and colour sorting (optical grading of defects). This multi-stage screening runs alongside moisture control.
Can I get certificates and batch documentation?
Yes. Certificates and batch documentation are available on request, and every shipment is traceable to its growing base under the ISO 9001 / HACCP system.
How is batch-to-batch consistency ensured?
Consistency comes from variety and grade control at source, raw-material traceability from 12 controlled growing bases, and laboratory re-verification before production — so heat, colour and flavour stay stable between batches.