... in the tanks is tested on a daily basis to ensure there is no deterioration. Flavours are checked for salt and moisture and must be within agreed microbiological standards. The oil is checked at regular intervals to ensure that its quality is being maintained. There is an automatic moisture system whereby the crisp moisture is continuously being monitored. This is followed up by laboratory staff carrying out ingredient moisture checks at regular intervals. It is critical that the moisture level of the crisps be maintained below a particular level to ensure product quality and freshness. The level of flavour applied to the product is continuously monitored by laboratory staff carrying out salt checks. There is a standard set for each flavour and levels must be within these agreed limits. Quality checks also occur throughout the sales depots and vans to ensure that staff are rotating stock correctly, ultimately ensuring that ...

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