Food quality and safety
The management of food quality and safety is carried out from start to finish, from sourcing raw materials to producing and despatching finished products.
Listing
-strict supplier selection procedure.
-each raw material listed after analysis and approval by the regulatory and food safety bodies.
Production/Despatch
-monitoring plans to ensure products are in compliance with regulatory and food safety standards
-measures to ensure the management of foreign bodies, allergens, contaminants and of hygiene (sieves, magnets, metal detectors, testing, preventative maintenance…)
-controls in place all through the production process (weighing, finished products, scheduling…)
-verification of conformity to customers’ specifications (analyses, timings…)
-controlling order supply (product listings, labelling, quantity).
