Food Safety and Quality Policy
Plaze is committed to producing safe, quality products that conform to all regulatory requirements and meet the highest food safety best practices. We accomplish this by utilizing broad-based Hazard Analysis and Critical Control Points (HACCP) to ensure consistent food safety. HACCP is a globally recognized system used to identify, reduce or eliminate potential food safety hazards. Additionally, our Plaze facilities involved with food products and packaging will have Safe Quality Foods (SQF) Level 2 certification by the end of Summer 2013. SQF is a global certification program conducted according to the Safe Quality Foods Institute Food Safety and Quality Codes.
We recognize that strong food safety programs require adequate investment in resources to achieve food safety objectives and to support the development, implementation, maintenance and ongoing improvement of a safe, quality food program. We will have a full time SQF Practitioner with responsibility and authority to oversee our SQF program at our Plaze facilities, and we will have employees properly trained on safe, quality food principles and practices.
It is the responsibility of all Plaze employees to competently carry out their jobs, especially when it comes to food safety. We will conduct appropriate training to educate our new and existing employees about critical topics, such as Good Manufacturing Practices (GMPs), food defense, allergen management, sanitation and traceability. In addition to these food safety systems, will conduct and keep all records in accordance with requirements for food safety and traceability, and our Plaze plants will be available to be audited by third-party experts (annual SQF audits) and by our customers, as required.
We are completely committed to the food safety program and will engage in numerous activities to ensure that we live up to that promise. This policy will be review on a regular basis to ensure that it continues to reflect the aims and aspirations of the company and is current with legislative requirements.
Committed to Safe Quality Food
President and CEO