On the first working day after the 2026 Chinese New Year holiday, all production lines in Maoge company's workshop are already operating at full capacity. In the early morning light, the harmonious hum of machinery weaves a melody of progress. Maoge employees, energetic and driven, have thrown themselves into their work with passion and enthusiasm. Their orderly and busy figures paint a vivid picture of a company sprinting from the very starting line.
The Quality Management Department organized a kick-off meeting focused on food safety and production resumption before working.
The core objectives were to refocus the team, identify potential risks, and clarify responsibilities, ensuring all post-shutdown food production and business activities are safe and compliant. During the meeting, the department head emphasized the need to strictly implement the food safety requirements set by the Group President, effectively fulfill primary responsibilities in production and operation, guarantee product quality, safeguard consumer safety, and meet customer needs.
☑ Strict Personnel Management
A carefully review of employee health certificate validity dates was conducted to resolutely prevent anyone from working while ill. Hand-washing and sanitization procedures were reiterated, establishing personal hygiene management as the first line of defense for food safety.
☑ Executing Inventory Clearance
A comprehensive inspection was carried out on all raw materials and semi-finished products stored during the shutdown. Perished, deteriorated, or sensory-abnormal food materials were strictly removed. The "First-In, First-Out" management principle was reinforced to control raw material quality right from the source.
☑ Ensuring Equipment Functionality
Production equipment, sanitation facilities, and cold chain systems underwent thorough inspection and test runs. Every potential equipment issue was examined to ensure proper functioning, providing solid hardware support for safe and compliant production processes.
Following this comprehensive inspection, the Quality Management Department engaged in in-depth discussions with production managers. They reviewed identified quality issues item by item, delved into root causes, and formulated on-site corrective actions. Committing to immediate rectification, they aimed to eliminate problems at their inception, effectively safeguarding the quality checkpoint for resuming operations.
Remaining true to our commitment, we safeguard food safety. Looking ahead, we will treat this production resumption as a new starting point, embedding quality and safety requirements throughout the entire production and operation process. Through stringent standards and concrete actions, we aim to strike a new chord in food quality and safety this year, ensuring consumers can eat with confidence and enjoy good health.