Management Systems

JSC LOTTE Rakhat has developed, implemented and certified the Quality Management System (QMS) based on the ISO 9000 series of standards. The Quality Management System is the Process Control System that covers all areas of the company’s functioning. This includes the correct operation of equipment and machinery, workplace culture, responsibility for the proper discharge of functions of each employee, and registration of consumer’s requests and feedback, as well as constant and continuous quality control of raw material input and finished product output.

Annually, the Almaty branch of the Body of Management Systems Confirmation of Compliance of JSC National Center for Expertise and Certification confirms the validity of the certificate of conformity No. KZ.Q.01.0318.C22.017157 as part of inspection and recertification audits.

In 2013, the Food Quality Management System based on the HACCP principles (Hazard analysis and critical control points) was implemented and certified for compliance with the requirements of ST RK 1179-2003.

The HACCP system implementation in JSC LOTTE Rakhat has confirmed and revealed compliance with established and legislative requirements in the field of food safety.

Annually, the Almaty branch of the Body of Management Systems Confirmation of Compliance of JSC National Center for Expertise and Certification confirms the validity of the certificate of conformity No. KZ.Q.01.0318.C22.017158 as part of inspection and recertification audits.

Since 2016, JSC LOTTE Rakhat has received the right to manufacture products meeting the Halal requirements. The Halal Industry of Kazakhstan Association has confirmed the compliance of 237 products of JSC LOTTE Rakhat with the Halal standard, including chocolate, sweets, caramel, cookies, toffee, wafers, as well as semi-prepared chocolate products. The Association’s experts have inspected all stages of production, including the Shymkent production facility. Completed a thorough analysis of the documentation for raw materials and ingredients for the confectionery production.