Food Safety
Food safety is defined as the assurance that food will not cause harm to the consumer when it is prepared or eaten according to its intended use. (FAO/WHO 1997)
How can you prevent food safety risks?
- Washing hands frequently as per procedure
- Not wearing PPE outside of production areas
- Not coming into work if you have had vomiting/diarrhoea in the last 48 hours
- Not wearing jewellery / false nails or eyelashes
- Reporting any concern regarding safety of product / raw material / equipment e.g. mould on bases or loose screws on machinery
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Legal
Food safety breaches are also legal breaches. Following our food safety requirements essential. Other examples of legal breaches we could encounter are:
- Date-coding the product incorrectly
- Not declaring all allergens on packaging
- Putting the wrong raw material on a product e.g. wrong sauce could be a legal issue if the ingredients are not declared on the packaging
- Putting the wrong label on a product (Labelled products only) e.g. Using Customer A's 10" Margherita label on Customer B's 10" Margherita product
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Authentic
Food is considered authentic or genuine if the product or its contents correspond to the original condition and the information on the label.
If you notice a raw material looks different to usual, inform a manager. It may be nothing - but is is ALWAYS advised to make sure so we can run additional testing on the product to ensure it hasn't been adulterated.
For example: Extra virgin olive oil can appear a different colour if it has been adulterated with a less expensive alternative.
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Quality
A product or process that is reliable and that performs its intended function.The degree to which something meets or exceeds the expectations of its consumers
How do we ensure our products are of the expected quality of our customers?
- High quality ingredients
- Taste Panels
- Intake checks
- Correct weights of the toppings
- correct distribution of the toppings
- All packaging remains intact
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