Certification
The business processes of Alcosuisse are ISO 9001:2008 certified. Alcosuisse strives to play an optimal role as "your partner for ethanol", and offers you high-quality products and services. In order to guarantee first-class product quality throughout the logistics process, i.e. from the supplier to packaging (cradle-to-gate) and ultimately to receipt of the goods by the client, we work closely with the test laboratory of the Swiss Alcohol Board (SAB).
The SAB laboratory is accredited under ISO/IEC 17025. It carries out systematic chemical, physical and sensory quality controls based on defined analysis methods. Most of these methods are in compliance with the European Pharmacopoeia standards.
Alcosuisse is a dedicated supplier for many clients. It has achieved this status because the various ethanol types it delivers are accompanied by the desired analysis certificates. Thanks to service agreements of this nature, the client saves considerable time and money on receiving inspections, which should not be underestimated.
Please do not hesitate to contact us if you wish to conduct an audit. An audit will enable you to find out about the work processes of Alcosuisse and the SAB test laboratory.
Come and see for yourself the efforts we make to meet the quality requirements on a daily basis and to continually optimise our services.
HACCP – Hazard Analysis and Critical Control Point
The HACCP concept (hazard analysis and critical control point) is basically a component of the "General Principles of Food Hygiene". It is a preventive system aimed at ensuring food safety and protecting consumers.
Alcosuisse supplies ethanol to the food industry, among others. Agents that are likely to cause illness in humans following consumption of a product must be eliminated during the manufacture, processing, transformation, transport, storage and sale of food as well as raw materials for the production of food.
The HACCP principles are as follows:
- analyse all food safety hazards within a company's area of responsibility,
- identify critical control points,
- establish critical limits for each critical control point,
- establish procedures for ongoing monitoring of food safety,
- establish the corrective actions to be taken in the event of deviations,
- verify whether the system for ensuring food safety is adequate,
- document all measures.
This HACCP concept was prepared in 2008, and must be checked every year to ensure it is up to date.
