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Quality services > General

Our quality manager ensures a precise control of the production process by following their own made HACCP (Hazard Analysis Critical Control Points) plan, in which all different product-flows, such as fresh meat flow, deepfreeze flow, etc. is described.

The several critical points, where guarding and adjusting are needed, are accurately defined between limits, these are adjusted every time the limits are crossed. This to assure the food safety of our products.  

GMP stands for Good Manner of Practice (or Good Manner of Produce). GMP concerns that there is a precise registration of how and at what circumstances a product is made. During production all raw materials, semi-finished goods and end products are checked and are the processes registered of the so-called prepare- or processing-protocols. If afterwards something appears to be wrong with a certain product, they can always find out how it's made, who tested it, and where and which raw materials are used, etc.