High Quality manufacturing and packing
All possible measures are taken to ensure that the final products are optimized for the best nutrition of infants, young children, their (future)mothers, and adults in general:
Pasteurization is carried out at a controlled temperature in 3 cycles to protect the structure of proteins, and consequently their specific nutritional quality
Daily supply of vegetable oils to ensure the freshness before their implementation
Strict quality controls on ingredients prior to their use
Specific daily cleaning of liquid lines – C.I.P. : Cleaning In Placement
The most efficient spray-drying towers (MSD)
Optimum quality at all levels is the constant obsession that guides each action and decision within FASSKA.
Food safety for the consumers is our main concern.
Quality Assurance with HACCP
Hazard Analysis Critical Control Points is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
HACCP complies with European and international legislation and regulations in the field of food safety, including the World Health Organization’s Codex Alimentarius and the European Hygiene Package.
The concept of HACCP and its application is MANDATORY within the European Union and is monitored by FASFC (Federal Agency for the Safety of the Food Chain) in Belgium.
HACCP guarantees the safety of nutritive substances and food for consumers.
Its purpose is to identify critical points in the process in order to guarantee food safety.
Once these "critical points" have been identified, a procedure is established and applied to monitor the whole process until the finished product and also to prevent any danger for the consumers.
Quality Assurance with IFS
International Featured Standards certification was obtained in April 2007 and is renewed every year following strict and accurate audits.
IFS applies when products are “processed”. The IFS Food Standards are important for all food manufacturers, because it contains many requirements related to the compliance to specifications.
Quality Assurance with all Quality Control
Throughout the production process, all steps are subject to quality control.
Herewith a few key steps in the complete process:
The quality controls are divided into 3 types of analysis: chemical, physical and microbiological.
And before the products are released for shipment, several internal tests on the products are performed: appearance of the powder, wettability, solubility and organoleptic tests.
Quality Assurance with the Ingredients
a) The mix of fresh vegetable oils provides a fatty acid profile that is as close as possible to that of human breast milk
b) The daily supply of vegetable oils ensures the freshness
c) The use of demineralized whey proteins carefully selected, fresh and in liquid form offers the advantage that the proteins will not have undergone to two spray drying processes. By using fresh whey proteins in liquid form and under microbiological monitoring, FASSKA preserves the structure of proteins, and consequently their specificity and activity
Absence of any danger for final users (see HACCP):
a) Absence of GMOs
Various controls of the ingredients at the entrance of the production site
Constant use of the best ingredients available