A taste and demand for quality

Since its creation in 1971, Quick has cultivated its uniqueness, its European origin, its capacity for innovation and its quality policy. With a view to achieving optimum quality in products and services, Quick has implemented procedures and methods of control in strict compliance with national and European requirements and regulations.

Traceability, specifications and multiple checks at all stages of production and distribution, we work continuously and in collaboration with our suppliers to guarantee food safety.

To guarantee perfect ingredients, Quick requires that all of its suppliers enter into a contract to comply meticulously with the specifications. We do not allow suppliers to use GMO products.
 

Traceability - strict selection of raw materials

Good products make good food. Quick selects rigorously controlled raw materials.

The beef we use comes from the animals’ forequarters. Our burgers are 100% beef, pure muscle free from additives or offal. The meat fat content is lower than 20% and tastes great.

There is 100% traceability from the farm to the restaurant. Quick has developed a partnership with its suppliers based on compliance with working methods and specifications on three levels guaranteeing food security: traceability, sanitary standards and technical requirements.

The principle of traceability, i.e., the “ability to trace the history and localization of a product by means of recorded identification,” is valid for all of the meat used by Quick, beef and chicken.

“Ascending” traceability makes it possible, from the date of manufacture on boxes of burgers, to trace back to the list of passport numbers of all cattle slaughtered belonging to the batch of meat concerned.
 

Checks throughout the chain

Each supplier is selected on the basis of its capacity to comply with the three levels of specifications: traceability, sanitary standards and technical requirements.
 

Responsibility for the checks is shared between Quick and its suppliers

These checks and logging of the results form an integral part of the production process. For example, in the case of burgers, bacteriological analyses described as “clearance tests” form part of the checking procedure. The batch manufactured cannot be cleared to leave the factory unless the results are compliant.

The distribution networks are essential links in the food chain for the supply of all of the restaurants in the territory, the frequency of which can reach three times per week in the case of “ultra fresh” products (buns, lettuce, tomatoes, etc.). Quick has four food platforms (fresh, deep-frozen and room temperature) equipped with a stock management software package that optimises the traceability of all of the products.
 

Internal checks...teams with quality training

The Quality Book is the quality control tool used in the Quick network. Each restaurant has its own. Recognised by the official departments, the Quality Book is a logbook that restaurants use to perform and record mandatory self-inspection.

The Quality Book covers the points to be inspected, checked and recorded on a daily, weekly and monthly basis. In the event a problem is detected, the restaurant must implement and record an appropriate remedial plan of action.
In addition, any problem with raw materials detected by the restaurant is logged and submitted to the quality department, which takes the matter up with the supplier.

The first checks are performed upon receipt of the merchandise and following each delivery:

•    Fresh and deep frozen temperatures
•    Batch numbers
•    Use-by dates
•    Delivery slip
•    General condition of the vehicle
•    Integrity of the packaging

Then there are the stored product checks. Each restaurant has two cold chambers, one above zero and the other sub zero. The temperature in the sub zero chamber is continuously recorded to ensure maintenance of the cold chain and in order to meet legal requirements.
 

External checks by approved organisations

All Quick restaurants are subject to sanitary guidelines:

•    Inspections are carried out four times a year by an approved external laboratory. Seven finished products from each restaurant are sampled per year (during the four audits) and subject to bacteriological analysis (burgers, lettuce, shakes, softies, fruit juice) and twenty surface samples are taken to check that work surfaces and equipment are correctly maintained.
•    A full audit is performed once a year concerning sanitation and the good condition of the infrastructure and equipment.

All checks performed in our restaurants follow the Hazard Analysis Critical Control Point (HACCP), principles which form an integral part of European legislation (Hygiene Package).

In our stockrooms, a raw materials checking service is monitored by an approved external laboratory in order to ensure correct compliance with suppliers’ specifications by means of bacteriological analyses.
 

Raw materials...quality above all

Our burgers are 100% beef, pure muscle and free from additives or offal. The meat we use comes from the animals’ forequarters. The fat content is less than 20%.
The chicken used in our recipes - dips, Long Chicken and salad - comes from chicken fillets and thighs
.
Our salads are made every morning in each restaurant with fresh ingredients. The mixture of salads we use varies in accordance with the seasons and the harvests. They are sourced from producers that do not use chemical products to disinfect the soil. 
The burger buns are delivered fresh to all of the restaurants. We use six different types of bun for our burgers and club sandwiches.
Bintje is the main variety of potato used for our fries. Fries are kept for a maximum of 5 minutes after being taken out of the fryer.