Quality Assurance

FOOD SAFETY AND QUALITY POLICY 

Tender Choice Foods takes great care in the manufacture of its value added meat products.

Its our policy to implement suitable and effective systems and programs to ensure consistent high quality products are produced for our customers.

To achieve this we have implemented a Food Safety and Quality Program incorporating HACCP (Hazard Analysis Critical Control Point).

Safe food production is achieved by applying HACCP techniques to ensure that potential hazard during the process are recognised and controlled. The principles of GMP (Good Manufacturing Practices) are also used to ensure high levels of hygiene and housekeeping are maintained. These procedures are detailed in the Food Safety and Quality Manual.

Tender Choice Foods also maintains the manufacturing facility in accordance with Legislative requirement as described in the Food Act, the Meat Industry Act 1993, Australian Standards for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption (Report No.3) AS4696:2007 and Australian Standards for Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption AS4465:2005.

We are seeking to continuously improve our operation through training our employees, by reviewing our systems and procedures and by setting and monitoring key food safety and quality objectives to achieve improvement.

The directors, management and staff of Tender Choice Foods fully support the Food Safety and Quality System (including HACCP Plans) and associated procedures and are committed to continuous improvement to ensure ongoing food safety and quality. 

ACCREDITATIONS 

Tender Choice Foods has total control of traceability and food quality, meeting the highest standards of quality and hygiene, including HACCP, SQF and BSI Certifications. 

Our entire organisation is involved in achieving product quality, fostering a culture of continual improvement in its production.