Export Industry

Ochir Daginas first introduced the international standard ISO 22000: 2005 in 2017, and in 2020, implemented the international standard ISO 22000: 2018 “Food Safety Management System” in the field of “Sausage, meat products, and canned products”. It is the first plant in Mongolia to be certified by the prestigious British standard BSI and to have both ISO 22000 and HACCP certificates, dual accredited by ANAB and the internationally accredited IAF.

The ISO 22000 2005 standard focused on food safety and production processes, but the introduction of the updated standard is a feature of the company’s risk management system. The company’s risk management has the advantage of calculating internal and external risks and interests using SWOT and PESTLE methods, which increase both of customer satisfaction and internal employee satisfaction, creating a system of continuous improvement of the company’s operations.

“Ochirdaginas” LLC developed the “Export Factory” project to establish a world-class sausage and canning factory in 2016 and started the project preparation in 2017 and put it into operation in April 2018. It also introduced the international standard ISO 22000, the “Food Safety Management System”, and was certified by the British BSI, the world’s No 1 standard organization.
The new export factory is characterized by the fact that the flow does not overlap between the production lines in accordance with international standards, modern sausage and meat production technology flows. It then exported its first product to China, and now exports its products to the Korean market under an export agreement with THE-O, a South Korean company.
Currently, Export Industry is producing over 50 type of boiled, semi-smoked, and double-smoked sausage, liverwurst, smoked meat, canned products of Bayanmongol and Bio Brands and it has the capacity of producing 10500-14500 kg meat products, 3200 kg canned products a day and 500 tons of cooling storage pit.
The export industry steps are:
• Receipt of raw materials-Hygiene and critical point control
• Raw material storage- Hygiene and critical point control
• Preparation of raw materials-Hygiene and quality control
• Ingredients-Hygiene and quality control
• Packaging-Hygiene and quality control
• Heat treatment – Hygiene and critical point control
• Finished products – Hygiene and quality control
• Storage of finished products – Hygiene and quality control
• Transportation of finished products- Hygiene and quality control
Hygiene and quality inspections are carried out at each level.