Quality Control Procedures Elan Nutrition’s goal is to produce safe consistent quality products at the most economical costs. Elan Nutrition’s Quality Control department is staffed by experienced personnel implementing extensive food safety and allergen control programs supporting an active HACCP plan. The Quality Management System includes formulation control procedures, ingredient control procedures and documented SOP’s which cover all processes from receiving of ingredients and packaging to the shipping of nutrition bars. In addition process control points and critical control points are identified and monitored to ensure that a quality product is produced. The Analytical Department is capable of conducting a full array of microbiological and macro nutritional testing on ingredients and finished products including: protein, fat, carbohydrate, moisture, texture, enzyme activity, viscosity, refractive index, specific gravity, water activity, aflatoxin, APC, Coliform, E. coli, Yeast, Mold, and Staph Aureus. The Sanitation Department deploys a Master Sanitation Schedule ensuring that each piece of equipment is cleaned at a pre-defined frequency and a comprehensive set of SSOPs are in place to ensure all equipment is effectively cleaned and sanitized. The effectiveness of the sanitation process is measures by an environmental monitoring program and by ATP swabs.  A comprehensive Pest Management system is in place managed by licensed Pest Control Operators as well as an internationally recognized Pest Control Company.