Our quality certificates are the formal confirmation of audits performed according BRC- or IFS-standard by independent organisations, of the extent to which our products are:
- Complying with the agreed (or conceived) specifications
- Complying with the legal demands
HACCP is the abbreviation of Hazard Analysis on Critical Control Points.
The HACCP system is a documented means to follow up on the food safety of products by identification, analysis and evaluation of physical, chemical and micro-biological risks on well defined points in the manufacturing process. On top of that preventive and corrective actions are defined and implemented on the critical control points.
IFS (International Food Standard) is an internationally accepted standard for evaluation of suppliers (of private label products) in food industry.
In general it is based on the question “is the supplier able to deliver a safe product complying with the specifications and current legislation?”
In 1999 the German retailers (united in BDH: Bundesvereinigung Deutscher Handelsverbände) started developing this standard. Starting points were the BRC-standard and the GFSI-document.
IFS is the most sophisticated European standard. It consists of 336 prescriptions that are evaluated with 4 scores. The evaluation is being done by acknowledging the right score. Finally the percentage of meeting the requirements is calculated. To be awarded the IFS certificate the total score on basic level has to be more than 75%.
The certificate is valid for 1 year. However, a number of checks are carried out each year by the internationally accredited certification organism SAI GLOBAL.
Theo Bauwens nv was awarded the IFS certificate since 2006.
Campden Laboratory Accreditation Scheme
By the acknowledged laboratory accreditation CLAS, Theo Bauwens nv can prove its lab competence. This means that the consistency and reliability of our analyses are inspected and guaranteed.
The CLAS-accreditation is acknowledged as an important accreditation for large scale and smaller laboratories. Some of the key elements are: use of valid methods, supported by fitting quality checks and good lab practices.
The CLAS accreditation is based on the principles and conditions in the ISO/IEC 17025.
The assessment procedure is based upon European laboratory quality standards EN45002 and EN45003. It also complies with the demands for the test-laboratories as described and laid down in the British Retail Consortium Technical Standard.