Food Safety Policy
The Organisation has a moral obligation to safeguard each other, its customers and the environment by aspiring to operate a safe, injury-free and healthy workplace producing products that are always safe for consumption and to minimise the impact on the environment.
The Organisation’s primary concern is that products are prepared to the very highest standards using quality materials and ingredients and at the very minimum the Organisation will comply with all relevant legislation and approved codes of practice. To ensure best practice the Organisation has developed a common minimum operating standard and set of behaviours which will be practiced at every location. These are based on sound science, regulatory requirements, and industry best practice and are being introduced into all operations.
The Organisation will regularly measure compliance against these standards and implement performance objectives to assure clients and customers that the Organisation is providing a product which is safe for consumption while meeting quality expectations.
Specifically, the Organisation will require that:
• Product is always prepared under sanitary conditions that do not expose it to the risk of contamination
• All employees are provided with the information, training and tools necessary to do their job in a hygienic and compliant manner
• Employees comply with all company food safety policies, the Hazard Control Plan and associated procedures
• Management assumes the role of supervision of our employees for compliance and conformance with these Standards
• We will also expect similarly high standards from our suppliers and contractors
• It is the responsibility of the Managing Director to ensure that the appropriate resources, including human and financial ones, are committed to implementing this policy across all our operations and communicating our policies and standards to all our employees
• Our food safety performance will be considered at every Management Review meeting
• We will review this policy annually to ensure that it continues to reflect the aims and aspirations of the company and keeps up to date with legislative requirements.
The Organisation has designed and put in place a risk-based Food Safety Management System based on the principles of Hazard Analysis Critical Control Point (HACCP) to ensure all practicable due diligence and the maintenance of our high standards.
These procedures include procurement, delivery, storage, preparation, service and distribution. Any breach of this policy or associated procedures will be treated as serious misconduct and may, in certain circumstances, be construed as gross misconduct.
Copies of the Food Safety Policy are made available to all members of staff and to relevant interested parties.
Copies of the minutes of Management Reviews, or extracts thereof, are provided to individual members of staff in accordance with their role and responsibilities as a means of communicating the effectiveness of the Food Safety Management System.