Teil des Unternehmenssitzes in Cham

Quality & awards

Premium Bavarian products and state-of-the art production processes stand for the utmost indulgence and guaranteed quality.

Company & production

“GOLDSTEIG – one of Europe's most modern dairies.”

We are constantly investing in new technologies and ideas. GOLDSTEIG produces in one of Europe's most modern dairies taking into account the latest nutritional physiological knowledge and using milk produced by our dairy farmers. In doing so, our controls are based on the highest hygiene requirements and quality standards. A smooth running organisation, forward-thinking management and the use of the best available technologies are the framework necessary for this.

Siegel Das HACCP-System

The HACCP System.

Since quality assurance is a top priority, GOLDSTEIG introduced the HACCP control system, which is constantly being expanded and optimized, long before the legislator made it mandatory.

The HACCP concept calls for:

  • All the existing hazards for food safety within a company's area of responsibility must be analysed by a multidisciplinary team of experts, who
  • define the critical points for monitoring food,
  • Specify intervention limits for the critical control points,
  • Introduce processes to continuously monitor food safety,
  • Specify remedial action in the event of deviations,
  • Check whether the system is suitable for guaranteeing food safety,
  • and document all measures.

This system was already launched at Goldsteig in 1993 and has been continuously improved and expanded since then. We are proud to have made a great contribution to food safety with this, long before the legislator made it mandatory for the food industry.

The HACCP concept has been specified in the Food Hygiene Regulations in Germany since 1998. Since 2006, only food that meets the HACCP regulations is permitted for sale within the EU.

Siegel IFS Higher Level

“IFS Higher Level”.

With the "IFS Higher Level" certification we also meet one of the most important standards to ensure product quality and safety in the food industry.

The International Featured Standard food was defined by representatives of European food retail in 2003 and is used for the testing and certification of systems to guarantee food safety as well as quality and conformity in food production.

The IFS builds on the well-known quality management standard DIN EN ISO 9001:2008 and also includes regulations for "Good Production Practice" (cleaning, disinfecting, pest control, maintenance and training) and HACCP.

Therefore to obtain the IFS certificate you not only have to deliver first-class work in production and hygiene but also organise the whole company in an exemplary way. Ultimately the consumer benefits from this as the IFS is a food safety and quality standard in one.


  • IFS Cham DE
  • IFS Cham EN
  • IFS Tittling DE
  • IFS Tittling EN

EU Regulation on Organic Farming IMO.

GOLDSTEIG is also certified in accordance with the EU Regulation on Organic Farming. Our organic milk comes from carefully selected organic farms that farm organically according to strict regulations. The dairy cows are reared appropriately and given organic animal feed.


  • <link file:4449 _blank>IMO (Organic) DE
Siegel BRC Global Standard for Food Safety

BRC Global Standard for Food Safety

The BRC GLOBAL STANDARD FOR FOOD SAFETY was introduced in 1998 by the British Retail Consortium.

The BRC GLOBAL STANDARD FOR FOOD SAFETY was introduced in 1998 by the British Retail Consortium. It was originally published for food producers who produced their own brands for the British market. In the meantime the standard is used worldwide to provide support in the production of safe food (cf. BRC 2007, page 3). As the standard is updated regularly to include anything new in the field of food safety and quality, the BRC GSfFS is currently in its seventh edition, having been audited for the first time on the first of January 2012. The constant further development of the standard is based on working groups who represent the interests of food producers, certifying bodies and comments on the fifth edition (cf. BRC 2011, page 3).