April 24, 2013
HEERLEN, The NetherlandsDSM Food Specialties announced all of its savory production sites in the Netherlands and China have achieved Food Safety System Certification (FSSC) 22000 certification, recognized by the Global Food Safety Initiative (GFSI). In addition to the FSSC 22000 certification, the manufacturing sites in Delft and China also hold the ISO 9001 quality certification and ISO 14001 environmental certification.
The certification reaffirms DSMs commitment to its customers to invest in its manufacturing operations to deliver the best quality products around the world. Recently, the company also announced its investment of 20 million in a spray-drying facility at its Dutch site in Delft to deliver consistent quality yeast extracts with maximum speed to the savory food industry.
The DSM savory ingredients production sites in Delft and China specialize in the production of yeast extracts and process flavors that give unique delicious taste to a wide range of savory products, including snacks, soups, bouillons and sauces.
FSSC 22000 is a complete independent food-safety certification system developed by the nonprofit Foundation for Food Safety Certification. It is the only ISO- and process-based food-safety management system standard recognized by the Global Food Safety Initiative (GFSI) and is supported by the Confederation of the Food and Drink Industries of the European Union (CIAA) and the American Groceries Manufacturing Association (GMA). The certification is intended to ensure the continuous improvement in food-safety management systems and delivery of safe food to consumers worldwide.
In October 2012, DSMs South Bend, Ind., facility achieved (FSSC) 22000 certification. The site specializes in producing a broad range of enzymes that are used in baking and dairy products, juices, beverages and sauces among others. Its production facility is supported by the most modern technical laboratories, which allows DSM to offer a broad range of enzyme solutions for the food and beverage industries.
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