Quality and Certification
Quality and certification
The Hazard Analysis and Critical Control Points (HACCP) system in food production is one of the basic tools to effectively prevent risks to food safety. The establishment and implementation of the HACCP system is mandatory for all food producers under Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs. This system is intended for all food businesses providing food production, processing and distribution, as well as for companies entering their food chain (agriculture, packaging, etc.). The HACCP certification is a provable confirmation of the functionality and efficiency of the established HACCP system.
ISO
Development of the ISO 9000 series The ISO 9000 series of standards defines a quality management system. These standards are issued by the International Organization for Standardization. The standards enable organizations to demonstrate the ability to produce or distribute products in accordance with all the necessary regulations and customer needs.
BRC certification
This standard was developed in the United Kingdom in order to standardize demanding audits, which varied in many respects and placed high demands on suppliers in particular on quality control and food safety. It is a standard for rating private label vendors (the standard for companies that supply chain products under the brand name is very similar to IFS). This standard was created to help chains meet their legislative obligations and ensure the highest possible level of consumer protection). It is intended for food suppliers in retail chains, primarily private labels, but also used for suppliers under the manufacturer’s brand. The standard is also used in the area of catering and production of additives. The BRC International Standard Food (now version 6 in force) is fully harmonized within the Global Food Safety Initiative (GFSI), providing a certified organization with evidence of compliance with this standard, which is regarded by retail chains worldwide as a prerequisite for ensuring food safety. This standard has much in common with the HACCP standard, but places more demands on hygiene and civil engineering aspects.
Other measures
All Woolfsnacks products guarantee high quality and taste. But it’s more than just another product on the market. We produce in high-tech equipment and use only high-quality packaging. Have you noticed a tiny bag inside the package? It’s an oxygen absorber. Why do we use it? Because product quality and freshness are the most important priority for customers. The absorber keeps products fresh and tasty by removing oxygen. Oxidation has an adverse effect on colour and taste. The absorber prevents colour changes of products while protecting their scent and keeping them tasty and fresh. It also stops the oxidation of vitamins and fats and preserves their quality by protecting specific nutrients. Last but not least, it also prevents the spread of aerobic bacteria such as fungi, which cannot live without oxygen. It is also effective against insects, worms and their eggs. Our products are not complete feed for your pet. They are a supplement to a healthy diet and a reward.
