Ensure Safe and Fit Products
Objective: Maintain 100% compliance with HACCP principles in the production and supply of chicken eggs to ensure they are fit and safe for human consumption.
Key Actions:
- Conduct internal audits of the HACCP system to identify and address potential hazards.
- Train 100% of staff involved in egg production on HACCP principles annually.
- Perform regular verification of critical control points (CCPs) and PRPs to ensure consistent adherence.
Exceed Customer Satisfaction
Objective: Achieve a customer satisfaction rate of at least 95% annually by addressing complaints related to product safety within five business days.
Key Actions:
- Implement a customer feedback system to monitor and track product safety concerns.
- Conduct biannual reviews of customer complaints to identify trends and preventive measures.
- Develop and maintain a clear action plan for handling non-conformances.
Regulatory and Standards Compliance
Objective: Achieve 100% compliance with statutory, regulatory, and contractual requirements related to food safety in all operations annually.
Key Actions:
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- Review and update food safety procedures to align with regulatory changes every six months.
- Ensure that 100% of raw material suppliers meet regulatory food safety standards.
- Conduct routine internal audits to verify compliance with all applicable food safety requirements.