Zandvliet

Quality

Total Quality Management

Zandvliet works exclusively with with fresh ingredients, which demands the highest conceivable level of care. That is why Total Quality Management - incorporating the HACCP principle (food safety) and the environmental and health and safety plan as guiding disciplines - plays such an important role at Zandvliet Vleeswaren. In addition to EC accreditation for the manufacture of meat products, Zandvliet Vleeswaren also employs a process management system based on the HACCP principle.

HACCP stands for Hazard Analysis Critical Control Point. In everyday English this means the identification and assessment of all possible risks. This system is used to assess the actual risk of a hazard and, if these risks are critical to food safety, preventative steps such as boiling or metal detection are taken. These steps are then measured and recorded.

By means of a use-by date and a letter code on the packaging, the time and place of production and the control of process variables can be traced.

HACCP is a legal guarantee of food safety.

British Retail Consortium

Due to increasing legal requirements from the government and the growing responsibility of chain stores, there was a need to develop a uniform standard to guarantee food safety and quality. Two standards arose - the Britisch Retail Consortium (BRC) and the International Food Standard (IFS).

The BRC and the IFS are standards stipulated by supermarket companies in which the above-mentioned requirements for hygiene, HACCP, and tracing are combined to check the Total Quality System. Zandvliet is both the BRC and the IFS certified.