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Quality is of paramount importance at Shipleys Foodservice, from buying
the raw materials to the final dispatch of product, every step is properly
documented and verified.
The following points briefly describe the important aspects of our Quality
Control System:
Resource Allocation:
We have invested a lot of time and effort over the years in maintaining and
improving the quality of all our products. There is a dedicated Quality Control
team in place. The team works according to the Quality Manual which is reviewed
at regular intervals
Staff Training:
Staff training is an integral part of our Quality Control process. All
personnel, including temporary staff are appropriately trained prior to
commencing work and adequately supervised during the production period.
Every new member of production and management has to go through initial training
related to food safety and personal hygiene before commencing work. Apart from
that every new member goes through medical screening.
H.A.C.C.P.
There a dedicated H.A.C.C.P team in place. The H.A.C.C.P system has been
applied to our product range to identify Critical Control Points (CCP's) throughout the
operations. At CCP’s, critical limits have been identified along with monitoring
and recording systems. Corrective actions have been identified for when
monitoring indicates a trend towards a loss of control. The H.A.C.C.P system is
adequately verified and subject to regular reviews.
Already accredited by ISO 9001 and Soil Association (for selling organic
produce) the quality of products produced at SFS is second to none.
We are in the process of acquiring S.A.L.S.A (Safe and Local Supplier
Approval) and also working towards B.R.C ( British Retail Consortium)
Certification.
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