Quality at Lesieur, a key requirement

Day after day, Lesieur rigorously controls its products and is committed to offering you high-quality, natural oils, bringing you wellbeing and health throughout your life.

Our finished products are guaranteed by a strict quality control policy at all our sites. Lesieur performs very rigorous controls, from receipt of raw materials to release of finished products. Thus, more than 5000 parameters are checked by production and quality control lab personnel every day.

Control of oils before packaging
We check that refined oils comply with physicochemical criteria. In practice, a panel of experts tastes every batch before validating it as compliant, since it is the total absence of any defects that guarantee a neutral taste for the oil. After verification, the refined oil batch is packaged.
For flavoured oils, such as olive oil, the organoleptic profile is defined and monitored to ensure compliance with sensory specifications.

Quality assurance 

HACCP (Hazard Analysis Critical Control Point) study
The HACCP method is a process demonstrating the different health risks linked to the product. Following this analysis, control and preventive action plans are set up to reduce or eliminate any hazards detected.
This policy, which has been implemented since 1995 at Lesieur, is now essential for all food industry businesses.

The ISO 9001 procedure

ISO 9001 version 2000

All our Lesieur refining and packaging sites have been awarded international ISO 9001 2000 version certification by the official body BVQI. This accreditation by a third party is a transparent and independent guarantee of a regularly controlled quality policy.

IFS (International Food Standard) and BRC (British Retail Consortium) certifications

IFS 2007

BCR 2007

These two certifications guarantee the quality control of our production processes since they combine an analysis of hygiene and food safety risks and a management system designed to control and monitor the risks identified.