Quality products do not happen by chance

Laura Pokela, Quality and Sustainability Manager, has been leading the quality work at Helsinki Mills for almost four years. Previously, she has worked in quality and food safety at Kokkikartano, Snellman, and Myllyn Paras, among others.

Pokela, who holds a master’s degree in food science, explains what quality production means in practice and how to achieve the highest level of IFS Food certification.

Quality is everyone's business

At Helsinki Mills, quality control applies to the whole company, not just the production lines. Every employee is involved in some way in ensuring that products are safe and have the promised characteristics.

– The quality work is visible practically everywhere: packers check the labels and weights of the packages, millers monitor and adjust the operation of the machines, and laboratories analyse the products to ensure that they comply with the specification, i.e. that they meet the technical and quality requirements set for them, Pokela describes.

– In addition, maintenance is responsible for ensuring that equipment is working properly, sales ensures that customers receive the correct product information, and product management and marketing ensures that packaging contains up-to-date information and recipes.

Quality control is carried out systematically, for example through self-monitoring rounds, laboratory tests, and batch inspections. A culture of engagement, learning, and development is also important. Errors can and should be reported.

Informed decision-making raises the bar

In recent years, Helsinki Mills has made great strides in developing quality work. The company has established its own four-person quality team serving the entire organisation, which includes Pokela, quality specialists Aino Olkinuora from Järvenpää and Sini Niemelä from Vaasa, and quality assistant Elina Korpi from Vaasa. The work of the management support team is guided by quality indicators and continuous improvement.

– Whenever possible, we base our decisions on data, not conjecture. We collect feedback, analyse complaints, monitor self-monitoring data, and examine data recorded from the process. We use the data to justify the need to change practices or to support equipment investments, Pokela says.

Sometimes the changes needed are small, sometimes larger. Sometimes the quality team must do some detective work to find out what happened to cause a quality deviation. 

– It's not always easy to be a driver of change, but it's rewarding to see how changes are put into practice, and to keep similar quality failures from happening again. Sometimes, changes in operating practices may be met with resistance before their benefits become tangible. 

– We have also learned that follow-up is crucial. It allows changes to become permanently embedded in everyday life, instead of slipping back into old ways of doing things. In the end, the best solutions are found together, but it often takes a little reflection to find a model that works for everyone.

Overall, our Quality and Sustainability Manager's happiness is fuelled by seeing work run smoothly and in a planned way, and seeing others get excited about learning new things.

What does the Higher Level of the IFS Food Certificate mean?

One concrete proof of the level of Helsinki Mills’ quality work is the international IFS Food certificate, which the company has achieved at the highest possible level. 

– IFS Food is the most widely used food industry quality system in Europe. More than 20,000 production sites are audited every year, including our factory operations, explains Pokela.

– In the last audit, in spring 2025, our operations were found to be at the "Higher Level". To achieve this level, we need to meet more than 95 percent of the 250 or so requirements of the IFS standard with an excellent rating, says Pokela.

– This result shows that we have made long-term progress. The certificate tells our customers that we can be trusted. Especially for our large, international customers, it is an important guarantee of the quality of our products, food safety, and our level of expertise, says Pokela.

IFS certification also pushes development. Each audit highlights new areas for improvement and keeps the focus on quality.

Quality from field to table

Quality management starts in the field and continues at every stage of production until the product leaves the warehouse and reaches the customer. 

When the cereal grain arrives at our factory, it is checked at the grain reception that the raw material load meets the food quality criteria. During production, technical quality parameters such as moisture, protein content, gluten strength, screening results, and organoleptic properties such as appearance, smell, and taste are monitored. 

– When the products leave the factory, our warehouse staff ensures that the delivery is as ordered, the product packaging is intact, and the transport equipment is clean and appropriate.

Customer feedback is the fuel for quality work

Pokela stresses that customer and consumer feedback is invaluable. Each contact is processed and, if necessary, changes are made. Whether it's consumer packaging or the characteristics of the raw material going to a bakery or food industry.

– Sometimes customers notice something that we don't notice ourselves. All feedback is valuable, Pokela stresses.