Quality Management Systems are at the heart of the business and integrate seamlessly with both the haccp and computerised order processing, to ensure the customer gets what he wants, when he wants.

The Systems are brought together and documented in our Quality Management Manual, which is a working document used by all our staff in their day to day activities and the focal point for training. It has been the Company’s ethos to ensure the Systems relate to and control what we actually do, and form the dynamic hub of the Company.

The Systems begin with the control of management issues, covering quality policy, organisation and responsibility, where the Quality Management Team fit into the Company’s structure, procedures for dealing with the records the Systems produce, how measuring equipment is handled, and the issues relating to internal quality audits.

The Purchasing System controls the approval of our suppliers, meat specifications, dry ingredients, packaging materials and cleaning chemicals, and the procedure for checking all goods-In.

The Hygiene System covers personal hygiene as well as the cleaning schedules, each food handler fills out a medical questionnaire and is aware of their own responsibility for food safety. Cleaning procedures are constantly monitored for effectiveness and recorded.

Temperature is the main control used throughout our haccp and Quality System, it is monitored three times a day, recorded together with batch temperatures of work in progress.

The Processing System covers areas such as product separation, product storage, traceability, stock rotation, control of foreign bodies, customer complaints procedures, training, product checks, control of non-conforming product, and product recall.

The delivery and transport side of the Company has its own System, and the drivers are monitored not only for their driving skills, but also for their helpfulness and commitment to customer care. Vehicle temperatures are carefully monitored and recorded along with the vehicles cleaning records.

The design of our systems has been based upon the guidelines for Catering Butchery Operations with the help of the Meat and Livestock Commission, and the National Association of Catering Butchers. They are based upon ISO9002 Quality Systems, and general HACCP principles.