Explanation of certificates

Here, requirements are defined for the process based on the Codex Alimentarius document 'General Principles of Food Hygiene'. Together with the dairy sector, we have developed a specific process certification system that prescribes the requirements for the storage and maturation of Dutch cheese.

The requirements that Qlip defines for the process are based on the Codex Alimentarius document 'General Principles of Food Hygiene'. Together with the dairy sector, we have developed a specific process certification system that prescribes the requirements for the transport of Dutch cheese.

An agricultural product or food product may only be called organic when the production process complies with statutory regulations. To protect the consumer against fraud, the Skal foundation monitors companies to make sure they are complying with these regulations. The foundation does this by means of inspections, certification and sanctions if there are any violations.

The criteria in the BRC standard were drawn up by the British retail sector. The standard is aimed at achieving uniform requirements and assessments of food suppliers. This standard is also complied with in the Netherlands. Qlip is accredited according to NEN-EN 45011 (RvA (Dutch Accreditation Council) reg.no. C195) and certified by BRC in the UK.

The criteria in the IFS standard were drawn up by the German and French retail sectors and therefore meet the demands of mainly German and French customers. Qlip is accredited according to NEN-EN 45011 (RvA (Dutch Accreditation Council) reg.no. C 195) and certified by Hauptverband des Deutschen Einzelhandels in Berlin.

KB stands for Quality Assurance for Farmhouse Dairy Products. Farmers that make KB cheese are affiliated to the Foundation for Quality Assurance for Farmhouse Cheese (Stichting Kwaliteitszorg Boerenkaas).