Optimical traceability on implemented ingredients and during manufacturing & packing.

In order to achieve excellence, we must constantly look to improve the safe conditions of each production step and products quality.

The procedures in place within the framework of the Quality Assurance domain (IFS, HACCP, Quality Control, etc.) play their important role in this permanent quest to reach out towards perfection.

That is the reason why the path going from the collection of milk to delivery (shipping) of goods is marked with indicators enabling us to determine the point at which we would be distancing ourselves from the ideal procedure. These markers all bear a code: the batch numbers.

There is an unique identification number per tin or per pouch which can be used to track the whole process from the milk collection to the final product.

The main steps are:

1. Loading of milk at the farm

During the loading of milk in the collection trucks, a representative sample is gathered in a sample box directly labelled with a barcode including batch number, farm identification, date of loading and quantity of milk loaded.

 2. Arrival at the production site

Each tank of the collection truck is carefully homogenized, a sample is taken and a label is immediately placed on the bottle. It includes a new number providing information on the farms, truck number, truck tank, driver, etc.

Analysis with rapid results are performed on the liquid milk for release of each bulk tank truck.

3. Intermediary tanks

When the tanks through which the milk briefly passes before entering production are full, they are also allocated a batch number.

4. Other ingredients

Each ingredient (vitamins, minerals, etc.) comes from a supplier with IFS certification and is accompanied by an analysis certificate and batch number.

5. Big Bags

A successive number is assigned to each Big Bag. Each of these bags will furthermore be individually analyzed by the quality control laboratory.

6. Packaging in tins or pouches

During packaging in tins or pouches, a unique marking is affixed to the tin, providing information on the batch size and identification reference along with the date of production, the expiry date and the number specific to each can.

7. Unique identification number

Each tin is individually numbered. This allows a number of internal batches checking for a single packaging session.

8. Key stages

The most delicate and decisive operations of the production process are carried out by specially trained technicians who are aware of the impact of any possible deviation from the described procedures. Each operator is involved in the overall quality approach.

Each of these phases and each of these numbers are recorded and kept in records, using a dedicated software until the product expiry date.

All the formulas developed, produced and marketed by REGALAC® are fully compliant with the recommendations of major scientific and medical authorities in the field, such as the Codex Alimentarius 2011, ESPGHAN, the AAPCON and the regulations in force in the countries where the products are marketed and in particular the Directive 2006/141 of the European Union.