Food Safety Objectives


  1. To Construct and maintain a Food Safety System based on the requirement under FSSC 22000:2013 and continually improve its effectiveness in our products and operations.
  2. To continuously review and update the company’s Hazard Analysis and Critical Control Point (HACCP) Plan in accordance with the codes Alimentarius HACCP System and Guidelines.
  3. To provide adequate resources (trainings, facility maintenance and upgrades) to maintain and develop these quality systems in partnership with our internal and external suppliers and customers.
  4. To audit regularly all quality and food safety systems.