Our Quality Standards
Quality is our highest priority! The quality requirements on food are particularly high in Germany. The inspections 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 the production machines. Our production facilities exclusively process food, no drugs. Thus, a contamination is impossible.
DIN EN ISO 9001
The DIN EN ISO 9001 determines the minimum requirements to a quality management system. These requirements have to be fulfilled by an organisation to be able to provide products and services, which comply with the customer’s as well as all the regulatory requirements. At the same time the management system shall be subject to a steady process of improvement.
Quality Management System includes the following eight principles:
- Customer orientation
- Responsibility of management
- Involvement of people involved
- Process-orientated approach
- System-orientated approach to management
- Continuous Improvement
- Relevant approach to decision
- Supplier relationships for mutual benefit
Quality Management IFS
The IFS (International Food Standard) is a non-profit organization which aims to introduce common standards for quality and safety of food and non-food products throughout the supply chain. It is based on the quality management standard DIN EN ISO 9001:2008, but in addition it includes the principles of good manufacturing practice (cleaning, disinfection, pest control, maintenance, training) and HACCP. In version 4 of the IFS Food in addition, the current EU legislation concerning the handling of allergens and genetically modified organisms (GMOs) has been incorporated. The valid version 6 from July 2012 is a modified version in which the requirements are clarified in, but also additional KO criteria were introduced. The quality and safety aspects and customer orientation were more focused.
The Hazard Analysis Critical Control Point concept is a preventive system which should ensure the safety of food and consumers. The HACCP-quality assurance concept was evolved in order of the American Space Agency NASA to produce space suitable astronaut nutrition. It consists of the analyses of possible danger, identification of critical points in the production, packing, transport and distribution, specification and observance of appropriate conditions as well as periodical check up of all stipulations. Since 1998, the HACCP concept is enshrined in the food hygiene regulations. The EC Regulation 852/2004 designates the use of the HACCP-concept in all companies working with production, processing and selling of food.