Food Safety Objectives
- 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.
- 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.
- 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.
- To audit regularly all quality and food safety systems.