Onze papieren rietjes zijn gemaakt van FSC mix 70%, stevig en zodus een perfect duurzaam alternatief voor plastic rietjes.
The BOMA ECO-SCORE is its own scoring system that rewards products with certificates, made from recycled material, designed for the circular economy. On the other hand, dangerous, disposable or harmful products are punished. A+ products are the best available products and E-products are products to be avoided.
The FSC label guarantees that the product is made from fibers from responsibly managed forests and other controlled sources.
This product meets the minimum legal obligations regarding food safety. HACCP stands for " Hazard Analysis - Critical Control Points ", a preventive food safety system that identifies risks in the diet. The control process is based on the European Union and wants to ensure that the production of food products involves as few risks as possible for the consumer.
| Article: | 3002000096 |
| Unit: | parcel |
| Quantity per packing: | 18 parcels per box |
| Length: | 3.4 cm |
| Width: | 14.5 cm |
| Height: | 10.3 cm |
| Gross weight: | 116 g |
| Barcode EAN: | 5206492008899 |
The BOMA ECO-SCORE is its own scoring system that rewards products with certificates, made from recycled material, designed for the circular economy. On the other hand, dangerous, disposable or harmful products are punished. A+ products are the best available products and E-products are products to be avoided.
The BOMA ECO-SCORE is its own scoring system that rewards products with certificates, made from recycled material, designed for the circular economy. On the other hand, dangerous, disposable or harmful products are punished. A+ products are the best available products and E-products are products to be avoided.
This product meets the minimum legal obligations regarding food safety. HACCP stands for " Hazard Analysis - Critical Control Points ", a preventive food safety system that identifies risks in the diet. The control process is based on the European Union and wants to ensure that the production of food products involves as few risks as possible for the consumer.
