ontrolled production process
The milk for the Klaver cheeses is selected with the utmost care. Only the milk that meets the strict requirements of modern society is used to make the dairy products. And we also work with regular suppliers.
The production of the cheeses occurs according to contemporary standards. Pressing, seasoning and cooling is done with the most modern techniques.
Ever since July, our company is HACCP and Skal certified. This means that the (biological) raw produce is processed according to the strictest hygiene standards.
Surprising varieties of cheese
At the moment, Klaver Kaas BV produces various unique varieties of cheese. In addition, the cheese makers are always busy thinking up new types of cheese. With a healthy dose of creativity, they try to come to a new, surprising type of cheese time and again.
Cheese at request
Our flexible way of working makes it possible to make cheese to your own taste. Customers can put together their own cheese at request. We then do ask for a minimum acquisition of 250 kilograms.
HACCP, the abbreviation for Hazard Analysis and Critical Control Points, is a risk assessment for foodstuffs.
This obligates companies that occupy themselves with the preparation, processing, treatment, packaging, transport and distribution of foodstuffs to identify every aspect of the production process and to analyse it for dangers. This manner of process control, prescribed by the European Union, aims to ensure that the production process of all foodstuffs has as small a risk of contamination as possible.
As a result, the continuous control and registration of cold stores and freezers has become compulsory.
HACCP has its origins in American astronautics as during space travel it is not possible to return spoiled food to the factory and to replace it with better products. Failure of a costly mission due to food poisoning was regarded as an unacceptable risk.
HACCP is not a tangible manual with regulations, but a system based on 7 principles. Companies need to gear this system toward their own situation. They themselves indicate where and in which phase of the production and distribution processes, hazards to health and consumers could arise. They also establish which measures are taken to prevent threats to the consumer’s health, which inspections are carried out and what the results are.
In short: HACCP is a preventative system that needs to be carried out by companies themselves. By tracking down the health risks in preparation and treatment processes and subsequently making them controllable, the safety of the product is increased.
The 7 HACCP principles:
- Conduct a hazard analysis.
- Identify critical control points (CCPs), the points in the process at which a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
- Establish critical limits for each CCP.
- Establish critical control point monitoring requirements.
- Establish corrective actions that need to lead to a recovery of safety.
- Establish procedures for verifying the HACCP system is working as intended.
- Establish record keeping procedures — document what was changed and how.
The Skal Foundation oversees the biological production in the Netherlands and has been appointed thus by the Ministry of Agriculture, Nature and Food Quality. The Skal Foundation is the legal proprietor of the EKO hallmark.
Skal was founded in 1985, under the name of S.E.C. (Stichting Ekomerk Controle) and has operated under the name of Skal since 1992. The office is located in Zwolle.
The inspections are carried out by Control Union Certifications. Control Union Certifications occupies itself with certifying and inspecting a significant number of programmes in the field of biological products.