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:

    • 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.