Our company produces a range of meat based glazes and stocks for large customers, such as Restaurants, Hotels and Supermarkets. The stocks and glazes are used as base ingredients for other products and will be expected to receive a further heat treatment step prior to consumption in their final form.

It is the intention of this FSP to not only formally document the controls we have in place to ensure safe food, but to also ensure we meet the requirements for the NZFSA exemption from the Food Hygiene Regulations 1974. The Food Safety Programme is based on Hazard Analysis Critical Control Point (HACCP) principles as outlined in CODEX Alimentarius Alinorm 97/13 and products comply with the NZ Food Act 1981 and NZ Food Standards code.

The scope of the programme covers the following operations: Food Safety Authority Info

  1. Supply of raw ingredients and material
  2. Receipt of raw material and consumables at the factory
  3. Storage of ingredients and finished product
  4. Cooking process
  5. Reducing process
  6. Cooling phase
  7. Hot filling containers
  8. Chilling packaged product
  9. Chilled storage of final product
  10. Packing & labelling
  11. Distribution of packaged glazes and stocks to clients

Food Safety Policy/ Mission Statement

It is our objective to be the industry preferred supplier of our products and to ensure that we maintain our market position. The management and staff of Foundation Foods are committed to providing customers with safe food.

In order to achieve this we:

  • Have developed and implemented a Food Safety Programme in compliance with the Food Act 1981 amendment 2, that will be approved by the NZFSA and annually audited by an NZFSA approved external auditor.
  • Ensure our staff are informed of changes in our procedures and encourage their input. This will be achieved at staff meetings and one on one.
  • Strive for continuous improvement in the safety and quality of our products.

Our commitment to food safety is demonstrated by Management’s commitment by providing the resources in terms of documentation, time, staff availability and staff training to develop and maintain the FSP.