Quality control is the highlight of our company’s activity. All incoming raw and starting materials, production processes and finished products undergo strict multi-sample laboratory control at all manufacturing steps. Only the raw materials that underwent chemical, microbiological and radiation control are to be released for production. Besides, the factory uses a closed type of production process; personnel does not contact with the products during manufacturing of baby formulas, and during manufacturing of whole-milk products the personnel contact with the products is kept to a minimum.
The Accredited Manufacturing Laboratory performs ongoing product quality control, and quality is confirmed by Marketing Authorizations as well as by Declarations and Certificates of Conformity of Belarus and Russia.
The high level of product competitiveness and commitment to continuous improvement are largely due to the effectiveness of STB ISO 9001-2009 Quality Management System certified within the National Confirmation of Conformity System of the Republic of Belarus.
Policy and objectives in the field of product quality and safety, our mission, development strategy and vision are indissociable from quality and safety of products and growing expectations of consumers.
The Quality Management System helps us:
- ensure compliance with customers’, legal and in-house requirements;
- structure and optimize our work;
- avoid knowledge loss if key employees leave the company;
- fix assignment of responsibilities between employees / departments within the process;
- accelerate staff training/retraining;
- promptly implement improvements;
- do not repeat the mistakes.
The HACCP System is the main food safety management tool. The System allows providing proper conditions for stable output of safe products in line with the requirements of laws and regulations, as well as standards.
Main advantages of the HACCP System:
- ability to control the entire chain of food production;
- greater confidence in product safety;
- efficient management of risks arising during food manufacturing;
- evidence of compliance with standards, codes of practice and/or regulatory requirements;
- prevention of food safety incidents that may adversely affect the image and operations of the company;
- the responsibilities are borne by specific persons.
