Personnel Hygiene Policy
Every person employed in Food Handling Area is Medically Examined by an Authorized Medical Practitioner at least once in a year to ensure that he / she is medically fit and free from any communicable disease.
All employees should inform the Management immediately in the event of their suffering from Fever, Vomiting, Diarrhea, Typhoid, Boils, Cuts, Ulcers, etc.
No Worker suspected of suffering from any communicable disease is permitted to work inside Food Handling Areas.
Employees shall keep their fingernails short and clean and wash their hands with soap solution and water before commencing work and after each short absence, especially after using sanitary conveniences.
No worker shall allow his /her naked hands or any part of his/her body or clothing to come in contact with the product and any food ingredient.
No worker shall be allowed without Head cover/ Aprons/ Specified dress/ Masks/ Gloves (as applicable) inside Food Handling Areas.
No worker shall be allowed to eat, spit, clean nose, using tobacco in any form including smoking/ chewing within the processing, packing and storage area.
Quality And Food Safety Objectives
| SL.No. |
Objectives |
Responsible Function |
Responsible Level |
|
To achieve continual improvement in customer satisfaction by 5% during the year |
Dispatch |
I/c Dispatch |
|
To train all employee in food hygiene during the year. |
HRD |
I/c HRD |
|
To reduce the packing material losses by 5% during the year |
Production |
I/C Production |
|
To ensure no product recall during the year with respect to the food hazards. |
Food Safety Team |
Team Leader |
|
To save 5% water per unit of production during the year. |
Engineering |
I/C Engineering |
|
To save energy by 5% during the year |
Engineering |
I/C Engineering |
Quality And Food Safety Policy
We at vadilal industries limited firmly believe in providing quality and safe food products.
We shall achieve these goals by continual improvements and updating process, system & skills of our employees.
We aim to be the leader in the ice cream industry by recognizing and adopting the changing needs of our customers and win their confidence.
We shall adhere the statutory and regulatory requirements.
We shall establish effective internal & external communication.
We shall adopt quality and food safety standards ISO 9001:2000, ISO 22000:2005 & BRC global food standard.
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