Quality control

Following the international standard requirements ISO 9001:2000 and Food Safety Management systems following the international standard requirements ISO 22000:2005 the Quality Management Systems were developed and implemented in the confectionary factories of Roshen Corporation.

CJSC "Kremenchug confectionary factory" was certified in 2007 according to the IFS international quality standard requirements.

The ISO 9000:2000 standard defines that the effective quality management includes both provision of quality and management of quality. Provision of quality of confectionary products at the stage of developing and implementing to production by the companies of the corporation is based on establishing the requirements for raw materials, semi-finished products and ready products by the technological services of the factories and performing the validation of control methods (the procedure affirming confidence that the methods meet the established criteria) by the laboratories of quality control services.

The important link in the quality management system of the confectionary factories is the laboratory control. It provides the all-round monitoring of the parameters of raw materials, ready products and conditions of technological processes carrying out. Based on the monitoring results analysis the adjusting measures targeted to elimination of reasons of non-conformities revealed are being undertaken.

In order to solve current tasks on quality management and provision in the confectionary factories the workers of the laboratories together with the leading specialists of Roshen Corporation do the following:

• Develop basic methods of determining physical and chemical parameters of raw materials, semi-finished products and confectionary products with consideration of the Ukrainian Standards requirements and the corresponding international methods;
• Perform periodical validation of the methods and interlaboratory control in the factories of Roshen Corporation in order to ensure the reliability of the results of analyses;
• With the purpose to improve the production technology and ensure high quality of the products during the whole period of their storage they improve the methods of testing confectionary products in different climate conditions, including the conditions of "accelerated ageing" (the least favorable conditions for product storing);
• Perform the analyses with the purpose to establish the requirements for raw materials and semi-finished products;
• With the purpose to ensure the continuous monitoring of characteristics of raw materials, ready products and conditions of performing technological processes they develop and implement hardware and software for creating the database of the results of physical and chemical analyses.

In order to solve the given tasks the laboratories of the confectionary factories are equipped with the latest equipment allowing performing:

• analyses of content of water by the Charles Fisher titration method;
• determination of water activity in the products;
• analyses of protein content by the Kjeldahl method;
• determination of rheological mass indices in liquid condition;
• analysis of the texture of products in solid condition;
• analyses of granulometric composition of liquid and dry products;
• physical and chemical analyses of products by the methods of:
  • gravimetry and thermogravimetry;
  • ordinary distillation, vacuum distillation, water steam distillation;
  • potentiometry and potentiometric titration;
  • extraction;
  • spectrophotometry in UV and visible range;
  • wet and dry filtering;
  • laser difractometry;
  • optical microscopy with "the virtual filtering of particles images";
  • calorimetry;
  • refractometry.
• climatic tests of the products including at preset cycle change of the climatе conditions;
• thermal methods of semi-finished products resistance testing with the purpose to predict their storage life.

The system of automatic collection and processing of analyze results is being implemented at the workplaces of the laboratories.