Halal & Foodsafety > Quality


In recent decades the food industry has made concentrated efforts to ensure food safety. Because of this, various quality systems have been developed, which have become more systematic and more modern throughout the course of time.


In the food industry a company must be able to map possible risks with regard to food safety and to demonstrate that everything is done in order to prevent any possible problems. This means that the company’s tasks, competences, responsibilities, procedures, operational instructions and registrations should be described. In addition, all raw materials, end products and the entire production process have to be checked and monitored systematically.


In the Netherlands, the quality systems HACCP and ISO are the most well-known. Certification under HACCP standards is not legally required in the Netherlands in the formal sense, but compliance and implementation of the HACCP principles is compulsory. This applies to all companies involved in the production and processing of, and trade in, food.


Below you will find an overview of the most common quality systems. We can support you in introducing these and all others not included on the list. If you want to know more about these quality systems or which system is most suitable for your company, please contact us.


• HACCP (Hazard Analysis and Critical Control Point System)
• ISO 9000 / 22000
• BRC (British Retail Consortium)
• IFS (International Food Standard)
• GMP (Good Manufacturing Practices)
• GFSI (Global Food Safety Initiative)
• QS (Qualität und Sicherheit)
• SQF (Safe Quality Food)
• Hygiene codes
• IKB (Integrale Keten Beheersing)