It’s KTBA’s anniversary

Specialist in food safety for 25 years

We have been building the company with heart and soul for over twenty-five years. What started as a sole proprietorship in 1995 has grown into a modern, innovative and financially strong quality consultancy with 200 employees. We focus on people and the market. We don’t want to be the biggest, but the best. This focus has always been central to our rich history, and will continue to be in the future as we strive to ‘make the world more food-safe.’

KTBA through the years

Of course, growth does not happen by itself. We are constantly actively looking for demands and opportunities in the market and try to respond to this with a unique offer. We also listen to our colleagues, because they give us the wings we need to reach higher. Some highlights:

Founded by Jurgen de Jong.
First employee hired.
Opening of the s’Gravenmoer office.
Pivotal year.
New owner Ron Besseling– Annual growth + 35%.
New office in Waalwijk.
Establishment of LabelCompliance.
Start of services in Belgium.
Purchase of the current office building in Kaatsheuvel.
Acquisition of Riskplaza.
Opening office in Antwerp.
Managers by Business Unit.
Establishment of QA Online.
Establishment of Foodrecruit.
Acquisition by Merieux NutriSciences
Most complete provider of services in the food sector.

Food safety through the years and FSC

By: Aldo Rus

I am often asked where the requirements for food safety culture actually come from. I would like to explain this by means of the timeline above. It may look complicated at first glance, but in practice, it is not in the slightest. Allow me to explain.

Food safety is directly linked to HACCP, a system in which the food industry switches from reactive to proactive management of food safety hazards. Later, the term quality assurance via a management system in accordance with ISO 9001 was also coined. With these guidelines, the management of food safety measures was secured in a structure of a management system and the terms validation, verification and management involvement emerged. Subsequently, the first private standards (BRC and IFS) arose and retailers demanded certification of these standards. The ISO 22000 and subsequently the FSSC 22000 quickly followed.

Measuring, manifesting and improving

Food safety culture has always been an important part of HACCP. The BRC and IFS also quickly indicated that awareness, competence and training are important parameters. Over the years, the GFSI has geared towards HACCP, food defence (TACCP), food fraud (VACCP) and has been committed to improving the food safety culture in recent years. Of course, the different standards adopt the terms and expectations in the latest standards. This has resulted in more focus and a clearer obligation for management to measure, manifest and improve the food safety culture.

Nothing new

Actually, food safety culture is nothing new. From the perspective of HACCP and ISO 22000, food safety culture was already an important factor in ensuring the production of a safe product in a responsible manner. There is just more flesh on the bones now.


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