Food safety
A food-safety management system across every production link.
Sabah
Quality and standards
Quality control, laboratories, certifications, packaging, and production—where trust is measured.
- 12+active certifications
- 24/7laboratory monitoring
- 100%approved batches
- 0quality compromises
Five layers of care
From quality control to production
Choose a layer to explore its image and details.
01/ 05
Quality control
Every shipment is checked for composition, microbial safety, and compliance before reaching the line; no stage proceeds without approval.
- Sampling every batch
- Digital result records
- Rejecting nonconforming shipments
Laboratory
Where every batch must pass
Before reaching the line, every sample passes precise microbial, composition, and traceability checks. Production never begins without approval.
- Microbial testingContamination control, microorganism counts, and safety approval before release.
- Composition and nutritionMeasuring fat, protein, solids, and formulation consistency in every batch.
- Temperature and cold-chain monitoringRecording storage temperature from milk intake through final packaging.
- Sensory and visual testingTaste, color, texture, and consistency—the qualities experienced at the table.
- Traceability and documentationEvery result remains linked to its batch, time, and production line.
- Release approvalNo batch enters production without laboratory approval.
Certifications
We have earned many standards;each one a daily commitment
Sabah’s wall of standards is not decoration—it is an operating framework for food safety, quality management, and good manufacturing.
- Quality management
Standardized processes, continuous improvement, and organizational accountability.
- Hazard analysis
Identifying, controlling, and recording critical points in production.
- Halal
Verified compliance of processing and ingredients with Halal requirements.
- National standard
Compliance with Iran’s national dairy standards.
- Good manufacturing
Hygiene across lines, equipment, and the factory environment.
Approval path
Four checkpoints before release
From raw milk intake to line monitoring, there are no shortcuts.
Raw milk arrives through the cold chain and remains isolated until laboratory approval.
Composition, microbial safety, and compliance are measured across multiple layers.
Only approved batches enter production; results remain recorded for traceability.
Temperature, timing, line hygiene, and package integrity are controlled until products leave the factory.
Packaging
Packaging that preserves freshness
From sealing to traceability codes, Sabah packaging is the final layer of care before products reach the table.
- Multi-layer sealing against air and light
- Preserving taste and texture until use
- A traceability code on every unit
- Compatible with the distribution cold chain
The result of care
A standard you can taste at the table
Certifications, laboratories, and production lines lead to one result: fresh dairy with consistent quality.