Food safety starts long before a product reaches a production line. It begins with who we buy from, how ingredients are handled and stored, and how every batch can be traced back to its source.
Three principles guide our approach. First, prevention over inspection: we design processes so that problems are stopped at the source rather than found at the end. Second, traceability: every ingredient and every batch can be followed forwards and backwards. Third, continuous improvement: audits, testing and feedback from partners are used to get better every year.
We build our quality programme around internationally recognised food-safety frameworks, and we expect the same standards from the suppliers and partners we work with.
