Valio production plants and warehouses operate an in-house control system drawn up in accordance with HACCP principles.
Valio engages in strict production quality control
The system covers the entire production process from the reception of raw materials and packing materials, to the supervision of finished products, facilities and process equipment, and product transportation.
Feedback is part of control
Product quality is tracked throughout the product’s market lifecycle via consumer and customer feedback.
All instances of contact are recorded. Feedback enables us to act swiftly if required, and any faults are communicated openly.
Valio’s in-house control is certified by external auditors. Valio production is steered by an ISO 9001 certified quality system.
The food safety system is maintained and developed in accordance with the ISO 22000 standard and technical specification ISO/TS 22002-1 related thereto.
The Lapinlahti cheese and ingredients plants, Joensuu cheese plant, Seinäjoki ingredients plant, and Tikkurila starter plant run a food safety management system certified in accordance with the ISO 22000 and ISO/TS 22001-1 standards. The Haapavesi plant holds the FSSC 22000 food safety certificate.
The Lapinlahti and Seinäjoki regional T169 test laboratories are FINAS accredited (SFS-EN ISO/IEC 17025), as is the Helsinki R&D chemistry and microbiology T022 test laboratory (SFS-EN ISO/IEC 17025).
Milk cleanness and product purity are verified beyond the statutory requirements through residue control.
The content of e.g. heavy metals, pesticides, dioxins, mould toxins and other harmful substances as well as radioactivity are determined annually in raw milk and products.
Nearly all residual values were below the strict measurement limits in 2015 and were also well below the statutory requirements and safety limits.