Product safety stems from operational quality

Food is much more than just nutrition. It brings people together, comforts, delights – and above all, it must be safe. For us at Virtasalmen Viljatuote, this is not merely a goal, but the fundamental principle behind everything we do.

We produce gluten-free flours and flour mixes for consumers, bakeries, wholesale, and the food industry. For us, safety is not merely a word on a product label – it represents daily actions, starting from the inspection of incoming raw materials and extending to the customer’s enjoyment of a meal or pastry.

Food Safety in a Nutshell

A safe food product is clean and reliable. It contains no foreign substances, allergens, or microbes that could be harmful or endanger health. Establishing and maintaining such assurance demands continuous, systematic effort at every stage of the production chain.

In a large-scale kitchen, a single error can affect hundreds of diners in one day; bakeries produce thousands of products daily. Every individual consumer is as important to us as a large industrial manufacturer. We utilize reliable raw material suppliers, implement self-monitoring, and our system enables us to trace a product back to a specific raw material batch if required.

Gluten-Free – Precision and Diligence, Not Assumptions

For individuals with celiac disease, being gluten-free is not a choice but a necessity. At Viljatuote, all manufacturing occurs in production facilities where no gluten-containing grains are processed whatsoever. Our products are only released after they pass our stringent requirements. We make no assumptions – we perform thorough inspections and measurements. This exemplifies our commitment to responsibility in practice.

FSSC 22000 – A Standard Applied Daily

Virtasalmen Viljatuote employs the international FSSC 22000 food safety system. It encompasses everything from raw material reception to staff training. Its core elements include:

Annual audits by an external company
Monitoring of Critical Control Points (HACCP)
Selection and evaluation of raw material suppliers
Hygiene practices
Continuous operational development and improvement

For us, this is not bureaucracy – it is daily work that ensures you can trust our products.

A Company’s Safety Culture Stems from Daily Actions

A robust safety culture is not merely words on paper – it is evident in our work practices and attitudes. We continuously train our staff, hold regular HACCP meetings, and conduct the systematic internal audits required by our certification. Every member of our team understands what they do – and why.

Errors can occur, but they also serve as learning opportunities. This is integral to the concept of continuous operational quality improvement, which is fundamental to certified production and reflected in our daily work and every product we offer.

Why is this important to you?

Whether you are purchasing gluten-free flours, serving meals to customers, or baking at home for your family – you want assurance that the raw material is safe. We share this commitment. That is why we are transparent and meticulous. We want you to be able to focus on cooking and baking – we will ensure safety.

Authentic Gluten-Freeness – How to Recognize It?

According to EU legislation, a product may be labeled gluten-free if its gluten content is below 20 ppm (mg/kg). Product safety in Finnish stores and online shops is exceptionally high. When selecting gluten-free food products or raw materials for your basket, pay particular attention to:

The ‘Gluten-Free’ label – it generally indicates that the product meets the gluten content requirement
The ingredient list – it shows the raw materials used in the product’s manufacture
Allergen warnings – such as “may contain small amounts of sesame,” which indicate possible residues
Information provided by the manufacturer – gluten-free producers often use entirely separate production lines and production facilities

The AOECS Mark – An International Guarantee of Gluten-Freeness

The crossed-out ear of grain is a mark awarded by AOECS (Association of European Coeliac Societies), indicating the product’s gluten-freeness. It signifies that:

Annual audit by an external company
The product is manufactured under controlled, gluten-free conditions
Its gluten content is regularly tested
The manufacturer complies with the AOECS certification program and self-monitoring

Virtasalmen Viljatuote products bearing this mark have undergone a systematic inspection process. The mark is therefore not merely a symbol – it is a promise of gluten-freeness for individuals with celiac disease or gluten sensitivity.

The Gluten-Free Product mark is administered in Finland by the Finnish Coeliac Society. More information about the mark, the companies, and the products that have been granted this mark can be found via this link. The mark is present on several of Viljatuote’s retail flour and flour mix packages.

📌 Do you want to know more about gluten-freeness, product safety, or our food safety practices?
Please contact us – we will gladly provide more information.

Product safety stems from operational quality