{"id":8353,"date":"2024-01-16T18:25:36","date_gmt":"2024-01-16T17:25:36","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=8353"},"modified":"2024-01-16T18:25:36","modified_gmt":"2024-01-16T17:25:36","slug":"oland-group-triple-certifications-en-securite-alimentaire","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=8353","title":{"rendered":"Oland Group : triple certifications en s\u00e9curit\u00e9 alimentaire"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"563\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/01\/VISUEL-OLAND-TRIANGLE-ANALYSES.jpg\" alt=\"\" class=\"wp-image-8354\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/01\/VISUEL-OLAND-TRIANGLE-ANALYSES.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/01\/VISUEL-OLAND-TRIANGLE-ANALYSES-300x169.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2024\/01\/VISUEL-OLAND-TRIANGLE-ANALYSES-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Oland Group, producteur marocain de fromages et de beurre, a r\u00e9cemment d\u00e9croch\u00e9 trois certifications majeures dans le cadre de son engagement envers la qualit\u00e9 et la s\u00e9curit\u00e9 alimentaire. Les certifications obtenues, Food Safety System, Food Safety Management System et General Principles of Food Hygiene, s&#8217;ajoutent \u00e0 la labellisation Halal d\u00e9j\u00e0 d\u00e9tenue par l&#8217;entreprise.<\/p>\n\n\n\n<p>Pour rappel, le complexe industriel d&#8217;Oland Group comprenant le si\u00e8ge social et l&#8217;unit\u00e9 industrielle, s&#8217;\u00e9tend sur 20 000 m\u00b2 et a n\u00e9cessit\u00e9 un investissement de 200 millions de Dirhams. Cette structure avanc\u00e9e comprend 12 lignes de production, dont six sont d\u00e9di\u00e9es au fromage fondu en triangle. Elle dispose d\u2019une capacit\u00e9 annuelle de 15 000 tonnes destin\u00e9e \u00e0 la consommation locale et \u00e0 l&#8217;exportation.<\/p>\n\n\n\n<p>La r\u00e9cente obtention de ces certifications est le r\u00e9sultat d&#8217;une d\u00e9marche qualit\u00e9 rigoureuse, impliquant la direction, l&#8217;usine et les lignes de production d&#8217;Oland Group. Les audits ont \u00e9t\u00e9 men\u00e9s par le cabinet international Quality Austria.<\/p>\n\n\n\n<p>La Food Safety System Certification (FSSC) 22000 garantit un syst\u00e8me de management efficace pour la s\u00e9curit\u00e9 et la salubrit\u00e9 des aliments, tout en permettant une am\u00e9lioration continue des performances en s\u00e9curit\u00e9 alimentaire. De son c\u00f4t\u00e9, la certification Food Safety Management System ISO 22000 assure la s\u00e9curit\u00e9 alimentaire \u00e0 toutes les \u00e9tapes, de l&#8217;approvisionnement \u00e0 la consommation des produits finis.<\/p>\n\n\n\n<p>La troisi\u00e8me certification, General Principles of Food Hygiene (GMP)-HACCP, implique l&#8217;adoption de bonnes pratiques d&#8217;hygi\u00e8ne et l&#8217;approche HACCP pour pr\u00e9venir toute contamination crois\u00e9e.<\/p>\n\n\n\n<p>Ces certifications renforcent les syst\u00e8mes de contr\u00f4le qualit\u00e9 syst\u00e9matique exerc\u00e9 par Oland Group, tant au niveau de ses laboratoires internes qu&#8217;externes accr\u00e9dit\u00e9s, confirmant ainsi son engagement continu en faveur de l&#8217;excellence en mati\u00e8re de qualit\u00e9 et de s\u00e9curit\u00e9 alimentaire.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Oland Group, producteur marocain de fromages et de beurre, a r\u00e9cemment d\u00e9croch\u00e9 trois certifications majeures dans le cadre de son engagement envers la qualit\u00e9 et la s\u00e9curit\u00e9 alimentaire. Les certifications obtenues, Food Safety System, Food Safety Management System et General Principles of Food Hygiene, s&#8217;ajoutent \u00e0 la labellisation Halal d\u00e9j\u00e0 d\u00e9tenue par l&#8217;entreprise. Pour rappel, &hellip;<\/p>\n","protected":false},"author":1,"featured_media":8354,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-8353","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/8353","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8353"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/8353\/revisions"}],"predecessor-version":[{"id":8355,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/8353\/revisions\/8355"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/8354"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8353"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}