Quality Control

ISO:22000, HACCP and organic certified production to ensure a high production quality.


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Quality Control

To ensure the production quality and the associated assurance of customer satisfaction, we have established a quality management system that forms the basis for our certifications in the production process. Work instructions and documentation are performed according to the HACCP and ISO: 22000 specifications. This guarantees that their products are checked, analyzed, documented and then released by qualified and knowledgeable employees. Through these requirements of our quality management system, the company can ensure the validity of the dietary supplements in the manufacturing process. Our high quality standards combined with efficient, certified quality management are the foundation for the trust in the quality of the products.

Principles of the HACCP system

                               
  • identify hazards that must be avoided, eliminated or reduced to an acceptable level;
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  • Determination of critical control points at process stages where control is needed to avoid, eliminate or reduce to an acceptable level
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  • Setting limits for these critical checkpoints
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  • Defining and implementing efficient procedures for monitoring critical control points
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  • Defining corrective actions in case the monitoring shows that a critical checkpoint is not under control
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  • Establishment of verification procedures for effectiveness and completeness
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  • Creating documents and records
  • HACCP-System

    The "hazard analysis and critical control points" system is based on a concept designed for food production and handling. This system is used to identify, assess and manage significant health hazards from food. Thus, specific health hazards to the consumer, including chemical, physical and microbiological health hazards, are to be identified ("hazard identification") and the likelihood and significance of their occurrence assessed. Based on this evaluation, all necessary measures have to be deduced and defined. By means of these measures, it is necessary to eliminate or at least reduce the previously determined dangers already during production, from the production of the raw materials to the delivery of the end products. Thus, HACCP means a hazard analysis and assessment as well as the definition of critical control points.

    ISO:22000

    The ISO 22000 international standard is the only multi-level, globally designed and certifiable standard for food safety management systems. The ISO 22000 standard calls for a quality management system as the international world standard. This means that the manufacturer is required to set up a food safety management system to deliver safe food that meets both agreed customer requirements and food safety regulatory requirements. While HACCP, BRC and IFS cover certain aspects, this ISO standard standardizes the standards in the food sector.

    Organic Production

    Our production has been tested and certified according to EU organic guidelines. The production of organic food in the European Union is governed by EU legislation on organic farming and implementing legislation. At least once a year an organic company is audited by an approved organic control body.