Chemlock is obsessive-compulsive about quality control and quality assurance. As our company was founded by MIT chemists, and every employee from logistics to accountants to the actual chemists have to take chemistry courses, it is in our DNA.

Below outlines some of the protocol and extra expenses we endure to make sure that every product with a Chemlock Nutrition label on it meets our exceptionally high quality standards. After all, only if it meets ChemlockQuality® does it depart from our facilities.

1. All of our products and product batches are tested at plant site.

2. Additionally, we pull random batch samples and sent out to 3rd-party labs to get independent data to validate in-house data. In the case of some products, like Nutrilock® TBCC and Nutrilock® Chromium, we have every single batch tested at an independent lab.

3. If the analyses do not match Chemlock's specification standards, the batch is either rejected or ran through production again to further purify the product until it does meet ChemlockQuality®.

4. Chemlock Nutrition only contracts with facilities that have independent quality and systems certifications, such as ISO 9001, ISO 14001, ISO 22001, Fami-Qs, HACCP, SafeFeed/SafeFood, and/or GMP.

5. Chemlock Nutrition only stores product in FDA-registered warehouses

6. Chemlock's LTL shipments are only shipped on trucks with compatible food-grade products

7. If a product arrives damaged, Chemlock will refund the loss/damaged goods, no questions asked

8. If a Chemlock shipment inadvertently arriving late and causes the customer any level of mental turmoil, we will automatically send a ChemlockCredit® for use on future orders (even if the delay is due to no fault of Chemlock's).

9. Our swine customers are especially concerned about biosecurity on products originating from China, as there's a disease called African Swine Fever (ASF) which can be transmitted from product/packaging to pig. That's why Chemlock follows the NPPC (National Pork Producers' Council)/AFIA (American Feed Industry Association)'s guidelines on maintaining a 78-day gap quarantine between production date and delivery date to customer/pork producer site. We take it one step further by warehousing in temperature-controlled warehousing (even though it's 3x the cost of regular warehousing), as products can be more vulnerable in lower temperatures.