Top quality bell peppers
We set high standards for our products.
In order to deliver top quality bell peppers, we voluntarily apply several international standards to our business operations. Compliance with these standards is monitored by several independent institutes. This allows us to prove that the production process is durable and hygienic. We review and improve the process continuously. The working conditions are also important components of the standards that we apply.
The GLOBAL G.A.P. Fruit & Vegetables Standard includes all stages of production, from pre-harvesting activities such as soil management and plant protection products, after-harvest product handling, packaging and storage.
Registration number: GGN 8713783952467 - GGN 8713783952511
More info on Global G.A.P.
BRC Global Standard for Food Safety
This standard sets requirements for a supplier’s food safety system; requirements are specified to the HACCP system, to the quality management system and to the prerequisites program of food producers. In addition, management responsibility, environmental conditions (production or processing facilities), product and process control and training and personal hygiene of workers are addressed. The different elements of the standard are reviewed on the basis of a detailed checklist that contains more than 300 control points.
BRC site code: 1118752
More information on BRC Food.
USDA Organic is a labeling term indicating that food is produced by means of approved methods. The organic standards describe the specific requirements which must be verified by a USDA-accredited certification agency. Generally, this means that the procedures should demonstrate that they protect natural resources, biodiversity, and only use approved substances.
USDA certificate number: 810353
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International Food Standard
IFS Food is a standard in the field of food safety. The IFS works with four so-called “knock-out criteria”. When one of these criteria is not met, the vendor will automatically not be certified. These criteria are:
- management of critical control points;
- involvement of management and employees;
- traceability of products, raw materials and packaging materials;
- implementation of corrective measures.
In version 6 of IFS Food, requirements in the field of food defense are included. Companies are required to have drawn up and implemented a food defense plan.
More information on IFS Food
Hazard Analysis Critical Control Points
The HACCP standard is the result of an evolution in the assessment of food safety and hygiene, to which quality management aspects have been added and in which the entire approach is directed at continuous improvement.
The 7 key elements of a HACCP system:
- Enumerate all potential dangers.
- Set the critical control points (CCPs), the points in the process where risk can be prevented or limited
- Determine critical limits per CCP.
- Note how the CCPs are guarded or “monitored”.
- Add the corrective actions for every CCP that should lead to recovery of security
- Apply authentication — a periodic check to determine whether the HACCP approach is working well.
- Keep documentation and registrations — record what you have changed and how.
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QS - Quality scheme for food.
Quality assurance starts with the production of bell peppers in the greenhouse. Qualified auditors review the implementation of and compliance with the requirements in independent audits. This forms the basis for the QS certification that the producers use as evidence of the controlled production.
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Milieukeur has a broad approach to sustainable products and services. The criteria of Milieukeur cover the entire life cycle of the product or service. Key sustainability issues are part of the Milieukeur certification schemes:.
Certificate number: SGS 14008
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