Quality is assured via a specific quality control system which comprises:

Quality handbook:
The quality handbook describes Tulip’s overall quality control and explains Tulip’s quality policy, organisation, document management, purchasing, production, handling of variances, internal control, measuring equipment, sales, product development, audits (i.e. internal and external testing of the quality control system) and education and training.

Quality control map:

The quality control map describes how the individual factories implement internal quality controls. Internal controls are structured in accordance with the HACCP principles, the internationally recognised management tool for the management of food safety (HACCP = Hazard Analysis Critical Control Points).

Internal control covers all aspects of production from raw material reception to the time that the finished product is despatched to the customer. Internal control incorporates certain sub-sections that set out the regulations governing hygiene, cleaning, temperature control, weight etc.