Quality control & handling
Control grain condition and processed-product stability.
Whole oats are assessed using representative sampling and the agreed grade or buyer specification. Depending on end use, testing can cover moisture, test weight, sound groats, damage, foreign material, other grains, odour and destination safety requirements.
Groats, flakes, flour and bran require additional controls for heat treatment or stabilization, particle profile, breakage, packaging barrier, storage conditions and agreed shelf life. Gluten-free status is never inferred from the word oats; it requires contracted cross-contact controls, sampling and testing.
- Whole and processed forms segregated
- Sampling and analytical methods agreed
- Heat-treatment status documented when required
- Independent inspection coordinated on request



