Korf Food Products B.V. has been working according to HACCP principles for over 15 years. Since 2009, the company is yearly audited and certified.

Food quality programs have developed over the years, and currently there are a number of quality systems, including BRC, IFS, ISO, and FSSC. These systems are based on the same principles.

Since June 2018 we are IFS-broker certified.


The core of our business is supplying good quality and safe products for human consumption.  We work with origin suppliers who we audit yearly and we visit regularly.  By closely controlling and inspecting raw materials, we make sure that our products meet the required standards.

It all starts with good raw materials. After inspection and approval of the raw materials, the materials are further processed upon the buyer’s request. We also import and distribute ready-to-use products, like cleaned and sterilized black pepper, sterilized turmeric powder, sterilized ginger powder, sterilized chilli powder, etc.

We offer all of our products at competitive prices ex-warehouse in the Netherlands.

Processing and storage

On demand, we can clean, sterilize, grind and blend raw material. We clean products and perform metal detection by using sieves. We can add sortex cleaning and X-rays of products, upon request. Also, we can sterilize and grind spices.

Physical handling (warehousing, cleaning, sterilization, milling, transport) is outsourced to certified subcontractors. All our products are inspected organoleptically and include a specification and micro test. Additional chemical tests are conducted at intervals.

Good raw materials and good handling and processing result in good quality products. All packing contains a unique batch code and a best before date.

Headlines EU regulation:

European food legislation is complex and extensive. There are many laws, regulations in place of which we sum up the most important ones :


EU regulation (EC) no. 178/2002 of 28 January 2002
This regulation is laying down the general principles and requirements of food law, stablishing the European Food Safety Authority and laying down procedures in matters of food safety.

EU regulation (EC) no. 852/2004 of 30 April 2004
Food business operators must ensure that all stages of production, processing and distribution of food under their control complies with the relevat hygiene requirements laid down in this regulation.

EU regulation (EC) no. 396/2005 of 23 February 2005
This regulation establishes in particular the need to ensure a high level of consumer protection and harmonized community provisions relating to maximum levels of pesticide residues in or on food and feed of plant and animal origin. 

EU regulation (EC) no. 1881/2006 of 19 December 2006
This regulation is about the presence of a.o. nitrate, mycotoxins and heavy metals in foodstuffs.

EU regulation (EC) no. 2073/2005 of 15 November 2005
This regulation lays down the microbiological criteria for foodstuffs.

EU regulation (EC) no. 1924/2006 of 20 December 2006
Products should be safe and adequately labelled with correct nutritional date and without misleading information and/or healt claims.

EU regulation (EC) no. 1334/2008 of 16 December 2008
Regarding flavourings (coumarince, etc)

 EU regulation (EC) no. 1935/2004 of 27 October 2004
Regarding packing


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Dehydrated vegetables

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