Food Safety

To produce safe dairy products it is essential that the raw material is of good quality. Throughout the dairy chain, from cow to processing plant, many hazards may have to be faced. Our programme will assist you to significantly reduce the quality risks during the process.

To produce good quality products the quality of the raw materials, especially the quality of raw milk, has to be controlled. The Friesian has developed a unique and special programme taking all possible hazards into consideration. The aim of the Quality Risk Management System (QRMS) is to bring the hazards under control and to incorporate them in the latest HACCP and ISO regulations.

QRMS is a HACCP-based systematic approach to identify hazards related to raw milk production, collection and handling, e.g.:

• Biological

• Chemical

• Physical

• Animal welfare

• Environmental

QRMS will:

• Introduce measures to combat diseases which can be transferred from cattle to men;

• Reduce quantities of milk contamined with growth inhibitors (antibiotics);

• Eliminate milk adulteration with water or other substances (melamine);

• Control the risk of contamination of raw milk with chemicals such as pesticides, heavy metals, dioxin, etc.

Using QRMS is a unique opportunity to secure the food safety of dairy products!