Food safety

Companies manufacturing foodstuffs must comply with food safety rules.On one hand, this concerns statutory requirements, and on the other, Van Geloven’s own requirements to the safety of its products. In particular manufacturers in the meat sector are currently closely monitored in view of the food safety and well-being risks.

Intensive inspection
The objectives for safety are set out in Van Geloven’s quality policy.Each Van Geloven production site works in accordance with a baseline programme. That sets out the basic requirements for a food production company to be able to manufacture its products with reliability and assurance. Some examples of basic requirements are: cleaning and disinfection, management of the cold chain (temperature control and temperature registration), personnel training, technical maintenance, raw materials management and traceability. All Van Geloven employees are trained to comply with these basic requirements.
In order to assure the safety of the products, each product is included in a HACCP plan (Hazard Analysis Critical Control Points).Before introducing a new product or changing a product, the HACCP team performs a hazard analysis for each process step. In each process step, the physical, chemical, bacteriological hazards and allergens risk are recorded.  If the hazard analysis shows that an increased food safety risk arises in a certain process step, corrective measures are agreed and performed in order to minimise the risk. Daily inspections on the production lines and inspections on products provide assurance for this working method.


External inspections
Van Geloven also sets requirements to all raw materials and packaging materials.The quality parameters of each raw material and packaging material are set out in specifications that Van Geloven determines in consultation with the supplier. These quality parameters form the basis for acceptance inspections upon arrival of raw materials and packaging materials. Exclusively approved raw materials and packaging materials are accepted and used in the production process. Monitoring and determining the quality parameters of the raw materials and packaging materials is a task for a new officer within Van Geloven: the Supplier Quality Manager. This job was created with the intention of assessing the suppliers with full focus for their suitability of delivering to Van Geloven. Suppliers are periodically audited. The result of this supplier audit is used to start an improvement process together with the suppliers, aiming to take quality assurance to an even higher level. All suppliers are annually assessed via a vendor rating system relating to quality, logistics and price. Van Geloven aims for excellent collaboration with its suppliers, assuring continuity and making for a sum of 1 + 1 = 3. If consumers still experience problems after this intensive care process, Van Geloven’s customer service is ready to take receipt of their complaints. Each complaint received is investigated and answered. The complaints analyses, in turn, are used to optimise internal processes and adjust raw materials and ingredients where necessary.

We are on the right course!
An IFS 6 (International Food Standard) quality audit is performed annually in all sites.We can proudly state that all production sites are certified at ‘higher level’. Van Geloven’s working methods are based on continuous improvement principles.  This is why we always aim for and work on improvements. An example of a short-term objectives is to obtain more clarity in the logistics chain of the raw materials. For example, this would include the logistics flow from the moment a product leaves the farm yard until being delivered to one of Van Geloven’s production sites. This is not always possible. For example, vegetable oils cannot be traced until processed in the refinery. However, Van Geloven is proud to be on the right course in this respect!