Döhler was first ISO 9001 certified in 1993. In 2009, the certificate for the new standard ISO 9001:2008 was awarded. This standard is a holistic approach for quality assurance throughout the entire supply chain.

The ISO 22000 ensures food safety and helps to expand transparency throughout the entire supply chain. The GMP and HACCP systems are the basic elements for this process.

The certification process for the BRC 5 standard was first successfully completed in 1999. The certificate has had the Higher level status since 2001. Through the GFSI (Global Food Safety Initiative), the international retail federation developed a uniform audit standard – IFS (International Food Standard), which follows the BRC standard. The standard aims to increase the transparency of the entire supply chain on the basis of a GMP and HACCP system as well as a quality management system based on ISO 9001.

Our organic products, which are traced back to the suppliers, are tested and certified on a regular basis according to the EC Organic Production Regulation (EEC) no. 834/2007 and 889/2008. Döhler applies guidelines here even stricter than the EC Organic Regulation, which we are constantly developing to ensure that a high quality level is maintained in our production.

The National Organic Program of the United States Department of Agriculture (USDA) is comparable to the BCS standard. The provisions of this standard ensure that all products labelled as `organic’ and sold in the USA meet the requirements of the NOP guidelines.

Food must be safe, healthy and appealing for consumers. The principles of the GMP (Good Manufacturing Practice) are applied at Döhler by keeping our facilities and technical equipment sanitary, monitoring them step-by-step using microbiological controls, sterilising packaging, as well as by ensuring staff hygiene and taking preventative pest control measures. Appropriate hygiene is currently ensured by inspections of our facilities.
Constantly keeping our knowledge of hygiene and GMP up-to-date are key demands. Therefore, we train all of our staff on the general principles of hygiene.

The HACCP (Hazard Analysis Critical Control Point) system was implemented in our facilities in 1997. The fundamental idea of the system is based on the systematic analysis of the product flow from the raw material all the way through the various processing stages to the finished product ready for sale. Thus, health hazards posed by chemical, biological and physical risks can be eliminated to the greatest extent possible.

Safety and quality of food are of special interest to producers, the retail market and consumers. We are a voluntary member of the SGF, who independently assure the quality and safety standards for our products from the fruit to the finished product as prescribed by law and industry. We are obliged to following the generally code of conduct in our actions