This will be achieved by continual improvement by meeting the requirements of ISO 22000:2005 and HACCP. The food safety management system will be given the most priority in all areas of operations to ensure that the food products produced and delivered to our customers is safe for consumption for intended use.
• Implementing a food safety Management system with an aim to produce and supply safe and high quality end products that meet customer’s satisfactions and expectations.
• Comply with legal obligation and to protect the customers with consistent safe food products through the application of good manufacturing or hygiene practices and HACCP principles.
• Ensuring all employees involved in food production receive appropriate and adequate trainings in food safety and handling courses.
• Ensuring that both internal and external communications regarding food safety are fully addressed.
