Our approach to food safety
Food safety is not a check at the end of production: it is a way of working applied at every step, from goods-in to dispatch.
QUALITY
Quality isn't checked at the end of production, but built into every stage
Product quality isn't determined at a single checkpoint, but across the entire chain, from the moment raw materials enter our facility until shipment.
PROCESS
From raw material to shipment
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01
Incoming goods
Raw materials and packaging arrive with their documents and are checked on receipt; a batch that does not conform is not taken into production.
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02
Pre-production setup
Lines and equipment are cleaned before every run; product changeovers include line clearance and verification steps.
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03
Production and hygiene
Production is carried out by a trained team following hygiene rules; the working environment and personnel hygiene are checked regularly.
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04
In-process controls
Visual and measured checks run during production; any deviating product is separated and the cause recorded.
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05
Packaging and label check
Packaging integrity, batch number and label information are verified against the order before dispatch.
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06
Final check before dispatch
Before dispatch the order is checked one last time for quantity, product and packaging; records are kept for traceability.
OUR PRACTICES
The system that sustains quality
Traceability
Every production batch is matched with the raw materials used and the orders shipped, so it can be traced backwards through those records.
Allergen management
For products containing allergens, production sequence, line cleaning and label information are planned separately; allergen information is stated clearly on the product page.
Hygiene and training
The production team is briefed regularly on hygiene rules and product safety, and practice is monitored on the floor.
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