Food Safety Employee Handbook

Preventive Control Plans and Food Safety Plans have a significant aspect to them: People.

People manufacture, package, label and handle our foods at every step of the manufacturing process. To that end, it is important that we educate them in the minimum requirements to safely handle foods at a commercial / industrial level, and also value their contribution to the process and the quality standards that food manufacturers should employ.

People are the most important resource that a company has, and are frankly, often overlooked as the principle defence against food-borne disease and contamination.

By educating our employees, and valuing their contributions as priceless, we ensure that our foods are manufactured safely and within the parameters (for safety and quality) that we are striving to achieve.