Quality Statement

Feile Foods is committed to supplying a range of food products that meet or exceed our customer’s expectations and we have a policy of building long-term partnerships with our customers and suppliers.

It is our policy to ensure that products shall be stored, handled, processed, packaged and transported in a manner that will not put at risk their quality and safety.

It is our policy to comply with all the requirements of regulation (EC) No. 852/2004 on the hygiene of foodstuffs and other associated food hygiene regulations.

Feile Foods will also participate in and comply with relevant Bord Bia quality assurance schemes.

“Feile Foods is committed to supplying a range of food products that meet or exceed our customer’s expectations”

Feile Foods will take all necessary precautions to ensure that all products produced and distributed from our premises are safe and hygienic through;

• Ensuring that all employees receive adequate training and instruction regarding food hygiene and safety.
• Ensuring that the hazard analysis critical control point (HACCP) plan is properly applied at all stages of food processing, storage and distribution.
• Ensuring that our plant and processing machinery meet food safety pre-requisite requirements as legally required to support our HACCP system.
• Ensuring that the hazard analysis critical control point (HACCP) plan is verified, maintained and updated as necessitated by process and legislative changes.
• Ensuring regular effective food hygiene and safety audits are conducted by competent staff to ensure that standards are being achieved and exceeded.
• Ensuring that only suppliers who comply with all relevant food safety and hygiene legislation and Feile Foods product specifications are added to and kept on our approved supplier list.
• Ensuring product traceability and meeting the requirements of the Feile Bia Supply Chain Assurance Scheme (SCAS).

The managing director is responsible for compliance with this policy and ensuring appropriate resources are applied to its implementation.

External Quality Assurance and Accreditation

The business is monitored and observes the policies and procedures of two principal bodies:

• Department of Agriculture, Fisheries and food
• Bord Bia

Requirements of The Department of Agriulture

The Business license is issued in accordance with:

• Regulation (EC) No 852/2004 on the hygiene of foodstuff
• Regulation (EC) No 853/2004 laying down specific hygiene rules for food of animal origin
• EC (Food and Feed Hygiene) Regulations 2005 (SI 910/2005)

In the name of: Festa Fine Foods Ltd (t/a Feile Foods) Unit 5a, Clonminam Business Park, Portlaoise, Co. Laois. Plant Approval number is: EC 2554 Issued by: The establishment is approved by Laois County Council, an Official Agency of the Food Safety Authority of Ireland in accordance with the above Regulations.

Scope of License: To undertake the following activities: Fresh Meat Cutting, production of Meat Products that are Not Ready to Eat, Minced Meat, Meat Preparations. Species permitted: Bovine, Porcine, Ovine, Poultry

The Hazard Analysis and Critical Control Point (HACCP) system is internationally accepted as the system of choice for food safety management. It is a preventative approach to food safety based on the following 7 principles:

• Identify any hazards that must be prevented eliminated or reduced
• Identify the critical control points (CCPs) at the steps at which control is essential .
• Establish critical limits at CCPs
• Establish procedures to monitor the CCPs
• Establish corrective actions to be taken if a CCP is not under control
• Establish procedures to verify whether the above procedures are working effectively
• Establish documents and records to demonstrate the effective application of the above measures

The HACCP approach provides a systematic way of identifying food safety hazards and making sure that they are being controlled day-in, day-out.

A COPY OF OUR HACCP PLAN IS AVAILABLE AT ALL TIMES FOR INSPECTION

Feile Foods Environmental Policy

We aim to apply the principle of sustainable development, meeting the needs of the present without compromising future generations:

• Feile Foods, its directors, officers and employees will at all times comply with all applicable laws and regulations relating to the environment
• We will develop, maintain and implement policies, procedures and management systems to assess and monitor, on a continuous basis, the environmental impact of our operations
• All senior management shall be responsible for ensuring compliance with the Feile Foods policy, including the establishment of programmes and reporting requirements throughout their organisation
• We will incorporate in our environmental practices the best available technology that is economically available
• We will minimise the use of all materials and energy and not use any material derived from endangered species
• We aim to apply the principles of reduction, reuse and recycling to the management of our products and their packaging
• We will communicate regularly with our stakeholders, including shareholders, staff and customers on matters of environmental policy and practices

Our staff are aware of environmental issues and that ensure we maximise the operational effectiveness of our environmental initiatives.

Climate Change

Feile Foods supports the government's commitments to the Kyoto protocol on climate change. Feile Foods is committed to reducing its energy consumption and emissions of greenhouse gasses responsible for climate change.

Waste Management and Recycling

Feile Foods is committed to minimising the amount of waste produced and to recycle it wherever possible.

We have a comprehensive recycling programme in place for our own operation comprising of a board baler in our plant. This baler enables our staff to segregate packaging waste from other waste and means that Feile Foods send no packaging waste to landfill sites. We ensure that all our waste contractors are EPA-licenced.

Our factory waste bones and meats are handled and managed by a licensed contractor who ensures that the waste is handled in compliance with EU and Irish Directives.

Staff Training

The company continuously provides training in four key areas.

• Food Safety
• Manual Handling
• First Aid
• Forklift

Additionally Computer, Sales and Management training is provided for Administration.

As members of the ACBI, we offer ongoing courses for Butchery skills under a FETAC approved programme.