HACCP

To prevent that unhealthy or unsafe food is produced, La Lorraine Bakery Group uses a healthy & safety food regulation system.

Based on HACCP (Hazard Analysis Critical Control Points), all phases of production are thoroughly mapped.

An evaluation of all food healthy and safety risks, connected tot the production of our products, risks are controlled till acceptable characteristics.

• Products may not be contaminated with micro-organisms such as bacteria, fungus, yeasts and viruses.
• The prevention of unnecessary chemicals, which are risks for general health, which could end in the bread products. Chemicals such as poison or cleanings.
• In addition, no strange materials such as metals, rocks or hairs can be found in the products.

In order to do so, La Lorraine Bakery Group has already taken many measures.

• The use of riddles en metal detectors of every wrapped product leaving the company,
• Attention to protected lights,
• Avoiding wood or glass in production area,
• General healthy behaviour of the staff.

These efforts already rewarded us with a BRC-certificate for frozen bakery products, and for products packaged under protective atmosphere. In the meantime, we also acquired a BRC-certificate for some fresh production plants.