When you buy cheese products in the Netherlands, you often see a mysterious number on the packaging: an EC number like NL Z1977 EU. This number may seem unimportant, but it tells an important story about food safety, traceability, and the origin of your cheese. For buyers in the food industry like Marco Visser, this number is even crucial when selecting reliable suppliers. In this article, we explain what these numbers mean and why they are so important for both consumers and professionals in the food sector.
What does EC number NL Z1977 EU mean exactly?
EC number NL Z1977 EU is a unique identification code that indicates that a production company is officially registered and approved by the Netherlands Food and Consumer Product Safety Authority (NVWA) for the production and export of dairy products within the European Union. The number consists of different parts that each contain specific information.
The code is structured as follows: “NL” stands for the Netherlands as the country of origin, “Z” indicates the dairy product category, “1977” is the unique registration number of the specific production company, and “EU” indicates that the company is certified for trade within the entire European Union. This system makes it possible to trace each dairy product exactly to its producer and production location.
For goat cheese producers like us, this EC number means that we comply with all strict European standards for hygiene, food safety, and quality control. The number is only assigned after thorough inspections of production processes, facilities, and quality systems. Companies must continuously meet these requirements to maintain their EC number.
Why is there an EC number on cheese products?
EC numbers are mandatory on cheese products due to European legislation that requires complete traceability of food products. This regulation ensures that in case of food safety problems, quick action can be taken by tracing products to their exact origin and production date.
The obligation stems from various European regulations, including Regulation (EC) No. 853/2004, which establishes specific hygiene requirements for foods of animal origin. This legislation emerged after several food crises in Europe, where it became clear that better traceability is essential for public health.
For the cheese industry, this means that every production company that wants to sell cheese within the EU must be a recognized company with an assigned EC number. This applies to all types of cheese, whether it’s fresh goat cheese, aged specialties, or industrial cheese products for further processing. The system not only protects consumers but also the reputation of legitimate producers who work according to the rules.
The EC number also functions as a quality guarantee for buyers in the food industry. Buyers can see from this number that a supplier meets all legal requirements, which is essential for their own HACCP systems and quality assurance.
What does EC number NL Z1977 EU tell us about the producer?
An EC number like NL Z1977 EU indicates that the producer is an officially recognized Dutch dairy company that is regularly inspected by the NVWA and meets all European standards for food safety, hygiene, and quality. The number guarantees that the company operates according to HACCP principles and has adequate quality assurance systems.
Having an EC number means that the production company has passed extensive audits that examine the entire production chain. This includes the supply and control of raw materials such as milk, the production process itself, the hygiene of personnel and facilities, temperature control, and the documentation of all processes. For goat cheese producers, this means, for example, that the origin of the goat milk must be traceable and that all steps in the cheese-making process are documented.
Additionally, the EC number says something about the reliability of the producer as a trading partner. Companies with an EC number are regularly inspected and must have their processes in order. For professional buyers in the food industry, this is an important indicator that they are dealing with a serious supplier who can deliver consistent quality and meets all legal requirements for trade within the EU.
How does an EC number differ from other quality marks on cheese?
An EC number is a legally required identification code for traceability and food safety, while other quality marks such as organic, AOP, or IFS are usually voluntary certifications that indicate specific quality aspects, production methods, or origin guarantees. The EC number is therefore the basis on which other quality marks can be added.
The fundamental difference lies in the purpose and scope. The EC number guarantees that a company meets the minimum legal requirements for food safety and hygiene. Quality marks such as the EU organic logo go a step further and impose additional requirements on, for example, the use of organic raw materials, animal welfare, and sustainability. An AOP mark (Appellation d’Origine Protégée), on the other hand, protects the geographical origin and traditional production methods of specific cheese types.
For goat cheese producers, various quality marks can be relevant. In addition to the mandatory EC number, they can, for example, have IFS Food certification for extra quality assurance, or specific sustainability marks. Some producers also choose the DGZK mark that is specific to the Dutch goat dairy sector. All these marks complement each other, but without a valid EC number, a company may not produce cheese for the European market.
Where do you find the EC number on cheese products?
The EC number is always on the packaging of cheese products, usually in or near the oval EU identification mark that is mandatory for all dairy products. This oval mark is white with black letters and numbers and is often located on the back or side of the packaging along with the other product information.
For pre-packaged cheese products such as fresh goat cheese slices, aged goat cheese, or goat cheese balls, you will usually find the EC number on the label along with the expiration date and ingredient list. According to legislation, the number must be clearly readable and may not be covered by price stickers or other labels.
For cheese sold loose at the cheese shop or at the market, the EC number must be visible on the original packaging in which the cheese was delivered, or on a sign next to the cheese. For industrial packaging such as 15 kg buckets of curd or 10 kg bags of goat cheese for pizza applications, the EC number is prominently displayed on the main label.
It is important to know that the EC number is always in the oval mark and should not be confused with other numbers on the packaging such as article numbers, batch codes, or barcodes. If you cannot find the EC number on a cheese product, this is a warning sign that the product may not comply with European regulations.
How DeJong Cheese helps with traceability and food safety
At DeJong Cheese, we take our responsibility for food safety and traceability very seriously. As a traditional family business since 1995, we have developed extensive systems that go beyond just meeting EC number requirements. We offer our customers in the food industry complete transparency about the origin and quality of our goat cheese products.
Our approach for optimal traceability includes:
- Complete documentation of every batch, from milk supply to final product
- Direct traceability to regional goat milk suppliers
- Advanced track-and-trace systems for all production processes
- Regular audits and certifications in addition to mandatory NVWA inspections
- Transparent communication about product specifications and quality data
For professional buyers like Marco Visser, this means they can rely on consistent quality and complete traceability of our fresh goat cheese, aged specialties, and industrial cheese products. Whether it’s spreadable goat cheese for retail or specific pizza applications, every product is fully traceable.
Would you like to know more about how we ensure food safety and traceability in our goat cheese products for foodservice and industry? Please contact us for a personal conversation about your specific requirements. You can also directly experience our products at one of our sales points or visit our website for more information about our complete range.
Frequently Asked Questions
How can I check if an EC number is valid?
You can check the validity of an EC number through the NVWA website or by contacting the Netherlands Food and Consumer Product Safety Authority. They have a database with all recognized companies and their EC numbers. For professional buyers, it is also possible to request verification through industry organizations such as the NZO (Dutch Dairy Organization).
What should I do if I encounter cheese without an EC number?
Cheese without an EC number may not be legally sold in the EU for commercial purposes. Report this to the NVWA through their food safety reporting point. For companies, it is important not to purchase such products, as this can lead to problems with your own HACCP certification and possible fines.
How long does it take for a cheese company to get an EC number?
Applying for an EC number can take several months, depending on the complexity of the company and the completeness of the application. The company must first have all facilities in order according to HACCP standards, then an inspection by the NVWA follows, and upon approval the EC number is assigned. Count on at least 3-6 months for the complete process.
Can EC numbers be revoked?
Yes, EC numbers can be revoked for serious violations of food safety rules, repeated shortcomings during inspections, or if a company no longer meets hygiene requirements. The NVWA conducts regular inspections and can first issue warnings for problems, but in serious situations can immediately revoke the number, preventing the company from producing dairy products for the EU market.
Is an EC number sufficient for export outside the EU?
An EC number is primarily intended for trade within the EU. For export to countries outside the EU, additional certifications are often required, depending on the destination country. Countries such as China, the US, or Japan have their own import requirements and often require additional health certificates, specific audits, or registrations. Always contact the NVWA or an export advisor for specific requirements per country.
What is the difference between an EC number for dairy (Z) and other product categories?
The letter in the EC number indicates the product category: 'Z' stands for dairy, 'V' for meat, 'VV' for fish, and 'E' for eggs. Each type has specific hygiene requirements and inspection protocols. A company that produces multiple categories needs a separate EC number for each category with the corresponding letter, because the requirements and controls differ per product group.
How often are companies with an EC number inspected?
The frequency of inspections depends on various factors such as the size of the company, the risk level of the products, and the history of compliance. On average, dairy companies are inspected at least once a year by the NVWA, but for high-risk products or previous problems this can be more frequent. Additionally, many companies voluntarily conduct extra audits for additional certifications such as IFS or BRC.
Related Articles
- What are competitive advantages of goat cheese over cow cheese?
- What are the best goat cheese sandwich combinations?
- Can goat cheese be made with plant-based rennet?
- How to create goat cheese tasting menus?
- How do maturation levels affect goat cheese applications?
