Food Safety and Quality
Food safety & quality
Roberts Bakery is committed to a policy of quality assurance throughout all activities in order to maintain its commitment to all stakeholders. The company has developed a series of food safety and quality management systems, which are an integral part of day-to-day business operations and are designed to protect the consumer, the employee and the business from any hazard to health.
The products and services offered by the company are required to comply with customer specifications, legislation and company regulations. Methods of assuring quality and food safety are based on a problem prevention basis and the company is dedicated to the application of the British Retail Consortium (BRC) Technical Standard, backed up by the application of Hazard Analysis of Critical Control Points (HACCP).
The management of this policy is undertaken by the technical managers of the company with the support of the full management team and all company personnel. The team constantly review procedures, taking into account business benchmarking, latest industry standards, legislation and customer feedback.
Allergens
Roberts Bakery will always clearly communicate to both staff and customers about the use of allergenic ingredients in our products. This includes clear allergen declarations on product packaging and the website, and staff training and risk assessment measures in the production process.
Genetically modified foods
All of the ingredients that we use in the manufacture of Roberts Bakery products are from non-GM sources. Where appropriate identity preserved sources are used, for example for soya flour, which is fully auditable and traceable. It is the intention of Roberts Bakery to remain free of GM material and to avoid its introduction into any new or existing products. We therefore support the use of ValidIT to confirm the status of susceptible ingredients.
Palm oil
Roberts Bakery is working with its suppliers to source sustainable palm oil
Roberts Bakery is committed to a policy of quality assurance throughout all activities in order to maintain its commitment to all stakeholders. The company has developed a series of food safety and quality management systems, which are an integral part of day-to-day business operations and are designed to protect the consumer, the employee and the business from any hazard to health.
The products and services offered by the company are required to comply with customer specifications, legislation and company regulations. Methods of assuring quality and food safety are based on a problem prevention basis and the company is dedicated to the application of the British Retail Consortium (BRC) Technical Standard, backed up by the application of Hazard Analysis of Critical Control Points (HACCP).
The management of this policy is undertaken by the technical managers of the company with the support of the full management team and all company personnel. The team constantly review procedures, taking into account business benchmarking, latest industry standards, legislation and customer feedback.
Allergens
Roberts Bakery will always clearly communicate to both staff and customers about the use of allergenic ingredients in our products. This includes clear allergen declarations on product packaging and the website, and staff training and risk assessment measures in the production process.
Genetically modified foods
All of the ingredients that we use in the manufacture of Roberts Bakery products are from non-GM sources. Where appropriate identity preserved sources are used, for example for soya flour, which is fully auditable and traceable. It is the intention of Roberts Bakery to remain free of GM material and to avoid its introduction into any new or existing products. We therefore support the use of ValidIT to confirm the status of susceptible ingredients.
Palm oil
Roberts Bakery is working with its suppliers to source sustainable palm oil