 |
 |
|
|
|
 |
|
 |
The FSA advocates the Hazard Analysis Critical Control Point
(HACCP) system of food safety management as the most effective
way for food businesses to ensure consumer protection. The Agency
believes that application of effective HACCP-based controls
across the food chain will help reduce foodborne disease, and
is taking action to increase the awareness and application of
HACCP in UK food businesses.
U-Bake has a strict HACCP system to ensure food safety at all
times. The plant is operated under strict hygiene protocols.
Segregation ensures no cross-contamination between Low and High
Risk Areas. HACCP is a quality system where hazards to the safety
of the food being produced are identified. These hazards are
known as Critical Control Points ~ CCP's. These Critical Control
Points are continually controlled, and monitored.
To maintain the highest standards of food safety, U-Bake work
closely with Beechwood Laboratories & Loughry College, who
provide training, education and advice to persons working in,
or preparing for work in the Agri-food industry.
U-Bake also work closely with local Food Testing laboratories
engaged in research, testing and measurement activities for
industry, government and commercial business. Reinforcing its
commitment to optimum food standards and health and safety.
All meat and meat fillings are processed and handled in a clean,
safe manner. Being an EU Certified Processing Plant we must
adhere to the strictest EU standards. We constantly maintain
records of temperatures, times and procedures along with being
able to demonstrate to inspectors that our products and methods
are safe and acceptable. |
 |
|
|
|
|
