Quality Journey
Eight checks become one bowl of trust.
From the moment raw material arrives at the plant until it reaches the restaurant, every SAERIM product passes through eight steps. Click each step to see its control standard.
STEP 1 · RECEIVING
Receiving
Records begin the moment raw material arrives at the plant.
We check the traceability information and transport temperature of raw meat and secondary ingredients, and record them by lot together with the receiving time.
Control standard
Receiving vehicle temperature ≤ -18℃ (frozen) · traceability check 100%
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Why It Matters
Quality is a system, not a promise
SAERIM does not rely on individual diligence. Standards and records keep quality in place.
100%
Every lot inspected and recorded
-18℃
Cold chain maintained end to end
8 steps
Applied to every product
These eight steps apply equally to partner-brand products made under OEM, not only to SAERIM products. See OEM guide
Certifications & Track Record
Proven by documents, not words
Certifications and registrations held by SAERIM. Original certificates are fully disclosed during plant audits; copies are provided on request.
- Held
HACCP — Meat packaging
Korea Agency of HACCP Accreditation and Services · 2017
- Held
HACCP — Livestock product processing
Korea Agency of HACCP Accreditation and Services (KAHAS)
- Held
Antibiotic-free livestock product handling certification
- Held
Certified organic processed food
2025
- Held
INNOBIZ — Technology-innovative SME
2021
- Held
MAIN-BIZ — Management-innovative SME
- Held
Patent No. 1644939 — Enzyme immobilization method
2016
- Held
Registered corporate R&D department
2021
- In progress
ISO 9001 (Quality Management) · ISO 14001 (Environmental Management) certification in progress — certificate numbers will be published upon issuance.
Items marked "in progress" are under application and are not claimed as held certifications until issued.
Track Record
12 years, the names entrusted to us
Founded 2014 in Gunsan · 2025 revenue KRW 23.56 billion · 55 trading partners · 116 items · 1,500 heads/day pork head & offal heat processing · Hyfork specialty-cut OEM · NH Mokwoochon contract production · E-mart Traders private label
Next story — OEM
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