It is the policy of Lionel Hitchen (Essential Oils) Limited to provide a professional and responsive service to all of our customers at all times and to provide safe and legal products and services of the highest possible standards of performance, reliability and specified quality.
This is achieved through adoption of a Food Safety & Quality Management System containing food safety policies and procedures that meet legal requirements and industry best practices; reflecting the competence of the company to customers and independent authorities.
The company recognises that a successful food safety culture can be achieved only by following safe working practices and procedures developed through effective hazard analysis, training and experience. In order to achieve these aims, a robust Hazard Analysis Critical Control Points (HACCP) system has been introduced following a full hazard analysis of all food related operations. All instructions and control mechanisms within HACCP are designed to control any risk to food safety.
To ensure success of this policy, the Directors are directly responsible for food safety, quality and legality by ensuring the provision of adequate resources, finance, infrastructure and training for all employees. Frequent review and audit of performance are used to drive continuous improvement.
Achievement of this policy involves all staff being individually responsible for the quality of their work, with a culture and working environment of continual improvement. All employees are provided with the appropriate food safety training necessary to enable them to perform their tasks and are responsible for ensuring that they do so in a hygienic manner so that the safety of the products they handle is not put at risk. Senior Management is responsible for identifying and communicating statutory and regulatory obligations to which all employees are required to comply.
This policy is communicated to all employees at time of issue and during induction. The HR Manager, Quality Assurance & Technical Manager and Department Managers ensure training in requirements is provided as appropriate to individual role. The policy is subject to continuous review and revision, particularly when changes to legislation or technical knowledge occur.
The Directors have overall responsibility for ensuring that company food safety standards, policies and procedures are maintained and implemented, and that food safety performance is regularly reviewed.
Eva Agnew Chief Executive Officer
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