Lactalis Group : food quality and hygeine


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Values of the Group

Quality and hygiene

Sustainable development

Key Figures

History

The hightest quality at every stage
From the source of the milk... to the consumer

In 1999 Lactalis Group implemented a good practice charter for its milk producers, known as "Cap sur l'Avenir" (Looking to the Future).
This ensured :
The technical monitoring of cattle farmers.
The respect of good breeding practices, monitoring and treatment of animals and practices to improve the animals' well-being.
Certification of producers by an external company.
The automatic and immediate analysis of milk from the farm.
As of today, 80% of the group's French producers have signed the "Cap sur l'Avenir" charter.

Considerable efforts have been made to improve the quality of milk production in East European countries. For example, collective vats have been installed and producers made responsible for the quality of milk, large amounts of technical support have been provided to improve breeding techniques and feeding and livestock has been imported to improve breeds.
The quality of milk, the raw material, is essential to ensure food safety and conform to specifications. This is a constant concern for the Group's teams.
In addition, all breeders in all regions and countries are provided with technical monitoring and suppliers of cattle feed are subject to an agreed procedure to ensure traceability and quality.

Accredited experience in hygiene (in the field of export constraints for health reasons)
Production units and materials are designed to ensure the strictest hygiene

Our centralised quality service implements :
Strict procedures and a constant auditing process for production units
Product quality monitoring and laboratory analyses
Strict monitoring to ensure there are no pathogenic bacteria present in the milk used to make cheese and raw milk. Analysis on these products is carried out externally
The HACCP system has been in place throughout the entire group since long before the European directive on hygiene
Certification procedures are highly developed, both in France and abroad Today Lactalis has:
39 ISO 9001 certified sites
7 ISO 14001 certified sites (Environment)
The group is in the process of seeking overall certification, as well as ISO 22000 certification.

Lactalis has been investing in official French and European endorsements of quality for a number of years.
In the controlled designation of origin sector, Lactalis produces 26 PDO cheeses in France and 3 in Italy It is much involved in this sector and plays its part in maintaining cheese making in numerous mountain regions in France where cheese production is an essential way of promotion for local milks producers.
The procedure for such products implies that collection, elaboration and ripening of cheese have to be made in a precise zone, and the product characteristics are due to natural and human factors, which constitute the basis of the typical taste of the cheese.
Milk producers and manufacturers are together defending these traditional products whose process is characterised by constant, local and loyal uses.
In this way, Lactalis defends the French cheese patrimony and the continued existence of its traditions.

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