Holeki complies with the HACCP guidelines
The Hazard Analyses and Critical Control Points (HACCP) concept became effective for the production of bakery ingredients in 1996. The HACCP guidelines set out all systematic risk-aware quality control measures in every phase of production.
They also set out the systematic methods for recognising critical control points in high-risk procedures and production steps. These critical control point need to be monitored and managed to exclude all health risks for users as far as practically possible.
We are BRC, ISO and IFS-certified
Holeki has also held A level BRC certification since 2008. In 2012 we were also awarded ISO 22000 certification, a globally accepted food safety standard. ISO 22000 requirements include:
- Interactive communication
- Programme of basic conditions
- HACCP principles
- System management
Lastly, Holeki has also held IFS certification since 2013.