The quality management system of EULONG meets the international standards - ISO 9001:2015, ISO 22000:2005, HACCP.
EULONG is certified in accordance with the international quality standards of ISO9001:2015, and food safety management, corresponding to ISO 22000:2005, HACCP system to ensure consistently high quality and food safety.
ISO 9001 is a standard that sets out the requirements for a quality management system, a way of defining how an organization can meet the requirements of its customers and other stakeholders affected by its work. It helps businesses and organizations to be more efficient and improve customer satisfaction.
We aim to Improve quality standards for the benefit of customers. ISO9001:2015 has become the visible documentation of our daily work: standardized quality of our products. The entire process from IQC to FQC is thus subject to the quality management system.
The "Hazard Analysis and Critical Control Points" system (HACCP) identifies specific hazards and measures for their control to ensure the safety of food throughout food chain from primary production to final consumption.
These hazards can be of a biological nature (e.g. micro-organisms), of a chemical nature (e.g. excess of limited food additives), or of a physical nature (e.g. stones, glass, or other foreign objects). Procedures for dealing with each individual critical point have been established in order to eliminate danger to the product and, consequently, to the consumer.
With the HACCP Concept, we document for our customers the fact that we manufacture our biscuit and pastries with great care and do everything in our power to produce high quality and safe foodstuffs.
EULONG has demonstrated compliance with applicable statutory and regulatory food safety requirements of the ISO 22000, internationally-recognized food safety management, since 2013 to provide products that are safe for our customers and partners.
The continuous further development of our certification makes it clear that EULONG is constantly committed to the highest product quality and food safety.