Our quality standards
Quality has top priority with us! In Germany, the quality requirements for food are particularly high. Controls by the German food authority are carried out regularly and unannounced.
We attach great importance not only to the choice of raw materials, but also to the choice of production machinery. Our production facilities process only food, no pharmaceuticals. Contamination is therefore impossible.
DIN EN ISO 9001
DIN EN ISO 9001 defines the minimum requirements for a quality management system (QM system), which an organization has to meet in order to provide products and services that meet customer expectations and all legal requirements. At the same time, the management system should be subject to a continuous improvement process.
Quality management includes the following seven principles:
- Customer orientation and sustainable success
- management accountability
- Involvement of employees
- Process oriented approach
- Continuous improvement
- Fact-based decision making
- Supplier relations for mutual benefit
The IFS standards are developed by and for all parties in the supply chain who want to use uniform standards to ensure food or product safety and quality in the products they sell or services they provide.
The aim of the IFS is to ensure comparability and transparency throughout the supply chain for the consumer and to reduce costs for suppliers and retailers.
The IFS standards help to implement food and product safety regulations and give all producers or service providers uniform and equal guidelines in terms of food and product safety and quality that their customers expect.
The IFS Global Market Food includes a quality management and food safety system. This also includes the principles of good manufacturing practice (personal hygiene, cleaning, disinfection, pest control, maintenance, servicing, maintenance, training) and HACCP.
The Hazard Analysis Critical Control Point concept is a preventive system designed to ensure the safety of food and consumers. It was developed on behalf of the American space agency NASA to produce space-suitable astronaut food.
HACCP requires the analysis of possible hazards in the production process, the identification of critical points, the definition of guideline values for the critical points, the control of the critical points, corrective measures and the documentation of the measures.
Since 1998 the HACCP concept has been anchored in the food hygiene regulation. The EC Regulation 852/2004 also provides for the application of the HACCP concept in all companies involved in the production, processing and distribution of food.