Food Safety

Creative Foods exercises strict controls in the areas of environmental and personal hygiene to ensure avoidance of contamination.

Our production areas use state-of-the-art equipment along with colour coding to make sure that every step we take is fully
controlled.

The basis of Creative Foods’ food safety control is HACCP. The HACCP is developed, reviewed and managed by a multi-disciplined team on a regular basis.

Food Safety

Trained personnel carry out inspections and testing activities at pre-determined stages using calibrated equipment to monitor the manufacturing process and to ensure that products conform to specified requirements. Where appropriate, outside laboratories are used to validate test results. Inspection and test results are recorded on appropriate documents and retained for reference as part of the quality records.

All processes are documented to demonstrate compliance with the BRC Technical Standard to ensure process controls are in place. Manufacturing activities are controlled using instructions based on pre-planned methods and by reference to product and process specifications and work instructions. Both our operations have been accredited at BRC (British Retail Consortium) Global Food Standard Grade A, the highest accreditation level available.

What is HACCP?
HACCP stands for Hazard Analysis Critical Control Points and is a food safety methodology that relies on the identification of Critical Control Points (CCPs) in food production and preparation processes. The CCPs are the closely monitored in order to ensure that food is safe for consumption.