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Food safety and hygiene
Food
safety is an essential aspect of the company's daily operation and is
viewed as an ongoing responsibility.
To that purpose, Répertoire Culinaire Ltd
operates according to the HACCP principles -Hazard Analysis Critical Control
Point.
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We have
set up a Procedures Manual and record sheets in order to provide the
personnel with the necessary tools for quality control.
Furthermore, we have recently achieved the higher level of the BRC
-British Retail Consortium- technical standards.
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Those
standards are designed for food manufacturers to ensure that food
is produced to high hygiene levels. Procedures include full product
traceability, supplier assessments, customer complaints procedures,
and product recall procedures.
We, at Répertoire Culinaire Ltd
as a food importer and distributor, have taken upon ourselves to achieve
and maintain these standards.
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