In the B2B tea industry, a PDF certificate is not enough. This article declassifies the specific Standard Operating Procedures (SOPs) behind our HACCP certification, detailing our metal detection limits, allergen control matrix, and water activity standards.
In the B2B tea industry, almost every supplier claims to be “High Quality.” Everyone has a certificate on their website.
But for a brand owner, a simple PDF file doesn’t offer much comfort when you are worried about product recalls, allergens, or foreign objects.
At Changzhou Xiaoxiang Tea Co., Ltd., we believe transparency is more important than certification. The certificate you see is just the result; the daily protocols are what actually protect your business.
Since we cannot bring every client to our factory floor for a visit, we are sharing the specific SOPs (Standard Operating Procedures) that define our food safety standards.
1. The Metal Detection Protocol
We process natural ingredients—dried fruits, tea leaves, and spices—that come from open environments. The risk of physical contaminants (such as staples or wire from farm sacks) is real.
We do not rely on random checks. We enforce a 100% Pass-Through Policy. Every single teabag or bulk pack must pass through our metal detector before boxing.
Our Calibration Standards: We test detection sensitivity hourly using industry-standard test sticks. If a machine cannot detect the following sizes, the production line is shut down immediately:
Fe (Ferrous): ≥ 0.8 mm (industry standard is often 1.0 mm)
Non-Fe (Copper / Brass): ≥ 1.0 mm
SUS (Stainless Steel): ≥ 1.2 mm
Any product rejected by the system is immediately quarantined and logged for root-cause analysis.
2. The Allergen Control Matrix
Flavored tea manufacturing involves complex ingredients such as nuts (almonds), dairy flavors, or soy-based lecithin. Cross-contamination is a major legal risk for brands exporting to the EU or USA.
We manage this risk through a strict production scheduling matrix.
Zone Separation: All allergen ingredients are stored in designated, color-coded areas that are physically separated from general tea leaves.
Sequence Logic: Production is always scheduled from “Low Risk” (pure teas) to “High Risk” (allergen blends). We never reverse this order without a full dismantling clean.
Cleaning Validation: Between incompatible batches, the mixer is disassembled and cleaned according to validated procedures to ensure zero residue carryover.
3. Moisture & Water Activity (Aw) Limits
Mold growth is often invisible until it reaches the consumer. In fruit tea blends, this risk is usually caused by ingredients with high free water levels.
We go beyond simple moisture content checks. We monitor water activity (Aw), which is the scientific indicator for microbial growth potential.
Incoming QC: Any dried fruit ingredient with an Aw value greater than 0.60 is rejected immediately.
Production Environment: Our blending and packing rooms are climate-controlled, maintaining relative humidity below 50% at 22°C.
Our Certification
All of the above protocols are verified annually by independent third-party auditors. The HACCP certificate is not just a document; it is the validation of these systems and data.
Conclusion
Safety is not an accident. It is the result of strict protocols and consistent execution.
If you are looking for a manufacturing partner who understands the technical side of risk management—beyond simply displaying a certificate—we are ready to help.
