Quality & certification

Food safety
as our foundation.

Production under FSSC 22000 and SKAL, with four-eyes quality control and full per-lot traceability. In-house testing of our own excipients and fillers, external lab analyses on request.

Our certifications

Two seals,
one standard

We produce under two independent certifications. FSSC 22000 ensures food safety and quality from process to product. SKAL ensures organic production per European regulations. Both certificates are available via the downloads below.

FSSC 22000
Food Safety System Certification

The internationally recognized GFSI standard for food safety. Covers HACCP, ISO 22000 and additional sector-specific requirements. Audited by an independent certification body.

SKAL
Organic seal

The Dutch supervisory body for organic production. With SKAL certification we are authorized to produce certified organic supplements under European regulations.

How we ensure quality

Six quality pillars

Four-eyes principle

Every incoming inspection and product release is checked and signed off by two team members. No batch leaves the facility without dual approval.

Full traceability

From raw material to filled end product: every lot is traceable through documentation. Periodic traceability tests validate the procedure.

Allergen validation

After producing an allergen the line is fully cleaned, validated via a protein test. Only after a clean result is the line released.

External analyses

We test our own excipients and fillers in-house. Additional analyses by an ISO 17025 certified lab are available on request, for product, air, water or contact surfaces.

Recall procedure

A defined recall plan with clear roles and steps. We periodically run a test recall to validate response time and traceability.

Continuous improvement

Internal audits, annual management review and KPI monitoring. Complaints and deviations are analyzed for patterns and turned into preventive measures.

The quality process

Control at
every level

Our hazard analysis and the associated monitoring plan form the basis of our product safety. All critical control measures (OPRPs) are documented, periodically evaluated and demonstrably effective.

Every team member carries responsibility for food safety: from the warehouse staff at incoming inspection to the production operator at release. Annual training and tests keep knowledge current.

  1. 01
    Incoming inspection
    Packing slip, COA and specifications checked per the four-eyes principle. Only after release does material enter production.
  2. 02
    In-process checks
    During production: weight control, visual inspection, homogeneity check and rejection on deviation.
  3. 03
    Final inspection & release
    Fill weight, composition, printing and packaging. Four-eyes release before the product leaves the facility.
  4. 04
    Documentation & archiving
    All batch data, analysis results and certificates are archived. Included with your shipment on request.

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or a facility tour?

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