While fermentation is a natural process, RFI applies stringent quality controls at every stage of production right from the port to the final production step.   Provide a training to enable local fishermen to properly preserve their catch of anchovy Inspect freshness quality of every incoming fish by well-trained staffs Complete the salting process within 30 minutes of unloading Monitor protein and histamine content of fermented fish every 3 months during fermentation Control quality to comply with domestic and international standards Filter the mature fish sauce through a 0.8 micron filter Perform various scientific tests to assure the fine quality of the finished product   RFI maintains complete records of all products shipped from the factory and all production lots are completely traceable. Both OEM customers and consumers can be rest assured about the quality of our products.