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Quality standards

In order to guarantee the quality of our products, the cheese is monitored closely from preparation to packing, and tested against strict quality standards. As a company, Uniekaas meets the highest standards within the BRC system.

The quality begins with strict selection of suppliers. At the cheese factories, cheese-makers keep an eye on the production process, and the laboratory tests the cheeses on taste, composition and other quality aspects. All conditions in the ripening rooms, such as temperature and humidity, are monitored to ensure correct ripening. During the ripening, inspectors regularly approve the cheese. The cheese is regularly turned and coated. As soon as the cheese has the right flavour, it is packed.

There are even stricter hygiene regulations in the special high-care room where we slice, grate and pack the cheese. In order to guarantee consistent quality, taste and food safety, we perform regular spot checks during processing. Samples of the ingredients and end products are also sent to a recognised independent laboratory for examination.

From the moment the ingredients arrive to supply of the end product, each step is closely monitored and registered, so everything we do can be accurately traced. Uniekaas's quality system is kept up-to-date and ensures we work according to safe methods. Uniekaas's quality system meets various standards. These include:

BRC (global standard for food safety)
The BRC standard lists the criteria drawn up by the British retail sector. The standard aims to establish uniform requirements and assessments for food suppliers. This standard is also applied in the Netherlands. The Dutch organisation Qlip is accredited to NEN-EN 45011 (Accreditation Council reg. No C195) and also recognised by BRC in the UK.

IFS (International Food Standard)
The IFS standard lists the the criteria drawn up by the German and French retail sectors and therefore primarily meets the demands of German and French customers. The Dutch organisation Qlip is accredited to NEN-EN 45011 (Accreditation Council reg. No C 195) and is also recognised by the Hauptverband des Deutschen Einzelhandels in Berlin.

Qlip process certification for factory-made cheese part 2 storage and ripening
This certification lists process requirements based on the Codex Alimentarius document 'General Principles of Food Hygiene'. In cooperation with the dairy sector, a specific process certification system has been developed to describe the requirements for storage and ripening of Dutch cheese.

Qlip process certification for factory-made cheese part 3 packaging
Describes the requirements for slicing and packaging of Dutch cheese.

An agricultural product or foodstuff may only be termed organic if the production process meets statutory requirements. In order to protect consumers against fraud, the Skal foundation supervises companies to ensure compliance with these regulations. This supervision takes place through inspections, certification and sanctions for violations.