Quality policy

POLICY ON QUALITY AND FOOD SAFETY

2022 01 05

The company’s management undertakes to apply International Food Safety (IFS) requirements in the company’s activities.

1. To ensure that policy provisions are implemented in practise by involving responsible employees from all departments;
2. To implement a food safety culture throughout the entire product production chain by raising employee awareness of the importance of food safety and hygiene, as well as food safety risks. To ensure effective communication among the company’s employees working in all fields and at all levels;
3. To promote mutual respect, proper ethical behaviour and personal responsibilities in the team;
4. To allocate resources for achieving the objectives set, ensuring high quality and food safety and implementing corrective actions to avoid discrepancies;
5. To create conditions for the production of safe and high-quality products;
6. To ensure that energy consumption is reduced;
7. To ensure systematic training and upskilling of the company’s employees;
8. To ensure that each worker is accountable for the safety of both products to be produced and finished goods;
9. To ensure that proper conditions are provided for the production of safe and high-quality products, as well as their supply to the market during the application of HACCP system;
10. To analyse consumer and customer feedback on products produced;
11. To ensure that products are produced in accordance with food safety and quality requirements, legislation, as well as approved specifications;
12. To meet the needs of consumers by producing safe and high-quality products;
13. To provide conditions for employees to work in a high-quality manner by ensuring social guarantees, mutual atmosphere, ethical behaviour and mutual respect among employees;
14. To ensure quality control of raw materials and components supplied, as well as their compliance with approved specifications, declarations and legislation;
15. To ensure that policy provisions are implemented in practise by involving responsible employees from all departments;
16. To monitor and continuously improve the quality and food safety management system;
17. To ensure the sustainability and continuity of the company’s activities by promoting a sustainable approach to the environment.

   Director                                                                                                                                                                                         R. Girkontienė