We are committed to producing food to the highest standards with quality and safety as key drivers.
Our sites are audited at least once a year to ensure compliance with standards relating to the quality of raw materials, manufacturing, process controls and final product specifications. Performance to these standards is reviewed annually by the Board and monthly by Group Executive.
Food Quality Statement and Policy
As a responsible manufacturer of food products, MWBrands has always maintained extensive procedures to control the safety and quality of products at all stages from material suppliers through processing, packaging and distribution.
Quality standards and procedures are constantly being reviewed to ensure that they are up to date. In this way we can satisfy the requirements of Customers, Consumers and relevant national, international and EU legislation on Food Safety, and can demonstrate that all reasonable precautions are taken and due diligence is exercised in the manufacture of MWBrands products. Our assurance of food safety for all our products is managed using HACCP (Hazard Analysis and Critical Control Point) systems as recommended by the Codex Alimentarius Commission.
Our manufacturing sites are approved to the ISO 9001-2000, BRC- IFS Quality Management System Standard and all the sites operate Quality Management Systems appropriate to their operations. We have the project to implement IS0 22000 certification to integrate latest Food safety, hygiene and QMS development
The following is a summary of our Company Quality Assurance Procedures:
1.Specifications and Standards
Finished product specifications are prepared for each product to include raw materials, packaging, processing quality checks. These are established before the launch of a new product and are regularly reviewed for existing products.
Standards for microbiological, physical, chemical and sensory parameters are set to meet legal, safety and general quality requirements. Hygiene standards for personnel, equipment and environment plant have been established within each manufacturing site.
2. Quality Systems
Documented procedures exist to demonstrate and ensure management control at all stages of production.
Our manufacturing sites are approved to the ISO 9001-2000 and BRC-IFS Quality Management System Standard and all the sites operate Quality Management Systems appropriate to their operations.
Quality systems include:
Vendor rating and ongoing review of all suppliers
The use of Hazard Analysis and Critical Control Points (HACCP) evaluation for all processes and products
Good Manufacturing Practices (GMP's) management
Schedules for laboratory and QC testing
General and specific product audits
Laboratory verification systems
Labelling and advertising control and approval
Product and ingredient traceability
Product hold and Recall procedures
To ensure that the systems are operating and that the required standards and specifications are consistently achieved, an extensive monitoring programme is continually maintained by:
Microbiological, Chemical and Physical Analysis
Specific Pathogen Testing
Shelf Life Testing
Customer and Consumer Complaints Monitoring
Product Analysis of Nutritional and Special Label Declarations
Process monitoring (temperature control, ...)
Abnormal Results Reporting
Independent Food Safety and GMP Reviews by Central Technical staff to ensure compliance with HACCP Critical Control Points and Group Operating Procedures
External audit by certification bodies
Records are maintained as part of this monitoring programme to demonstrate due diligence and by trend analysis to identify any product or process improvements.
4. Health and Hygiene
All personnel have medical checks at the time of employment and as necessary during employment. Protective clothing is worn in all food production areas. Standards for environmental control, plant and equipment hygiene are maintained and monitored to achieve regular and effective sanitation.
Management, Technical and Hygiene Training, using formal courses and on-the-job training, is of paramount importance in maintaining quality standards. It is our Policy to train all permanent staff to the Environmental Health Basic Hygiene Certificate (or equivalent).
All our products are manufactured and supplied to comply with the EU and appropriate national/international food safety legislation.
7. Facilities and Resources
Many of our manufacturing and processing sites have fully equipped laboratories and quality control facilities for routine microbiological, chemical and physical analysis, operated by technically trained and qualified staff.
More sophisticated analyses (microbiology and chemistry tests) are carried out by approved and audited external contract testing laboratories.
Our Group Technical Services Department provides expert help and advice covering food safety, environmental standards and technical information services.
8. Trade and Research
We contribute to and play a significant role in the instigation and control of appropriate research, trade negotiations and influence on the format of new EU Food Regulations and Quality Standards through our membership and active participation in different national Trade Committees and working groups and our membership of Food Research Associations.