Dairy, cheese, and ice cream

Dairy, cheese, ice cream and butter processing companies are supervised by the COKZ, which in turn is controlled by the NVWA. In this way, companies are tested based on legal, HACCP-based requirements for process control. We help you to implement your quality control in the right way, so that you comply with the regulations.

Bacteria in dairy

The presence of harmful bacteria is a permanent danger for dairy products. Despite the right heating, the risk of contamination remains. In soft, raw milk cheeses, Listeria can survive and thus pose a danger. It is therefore important to determine when and where contamination of bacteria can occur in the process, and then to do everything to prevent this. Through our years of experience within the industry, we have gained extensive knowledge that we are happy to share with you. That way, you will have the right process control and can apply the legal requirements in the best possible way in practice.


We ensure that companies in the dairy industry don’t only comply with the process certification of the COKZ (Controlling Authority for Milk and Milk Products in the Netherlands), but also with the standards BRC, IFS, FSSC 22000 and HACCP. In doing so, we put together the required manual for the food safety system, including its implementation and enforcement. One part of this is the hazard analysis that describes the possible risks such as dioxin in milk and residues of antibiotics or hormones in cow’s milk.

Alongside support in process control, we can help you to draw up the right product information. For example, we help you to determine whether your product qualifies for a Protected Geographical Indication (PGI), which indicates that the processing or preparation of a product has taken place in a certain area.

Experiences of our customers


Need help with your product in the food sector?

Contact our Commercieel Manager Peter Zirkzee

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A selection of our customers