Al Dahlia believes that success depends on the supply of high quality products, packages and services that meet or exceed customer and consumer expectations. Fundamental to this belief is the responsibility to ensure the food safety of all products that the Company manufactures.
The Company is committed to continually enhance the reputation of the Product it produces and maintain Clients confidence in its products through the development and implementation of quality and food safety systems, standards and practices. All Al Dahlia operations commit to continuous improvement, which is measured, evaluated and validated for effectiveness internally and externally. The Company believes that the responsibility for achieving quality commitments lies with each Al Dahlia employee in the execution of their jobs and their relationship with stakeholders. Food safety is the responsibility of all employees that have direct influence on ingredients, packaging, manufacturing, storage and the transport of products.
The following food safety and quality principles are the foundation of Al Dahlia commitment to quality:
• Manufacture and deliver products that meet the highest food safety and quality standards.
• Meet or exceed all statutory and regulatory requirements for quality and food safety.
• Ensure sustainable food safety and quality performance through implementation and certification of effective quality management systems compliant with
ISO 9001:2008, ISO22000:2005, BRC, OHSAS 18001:2007 , Kosher , Halal and Many More standards in all operations.
• Validate the effectiveness of the food safety and quality management systems through internal and external audit processes recognised by the International Standards Organization.
• Build food safety and quality capability through structured programs that develop technical skills, increase awareness, manage risk and drive increasing levels of excellence.
• Continually review food safety policies, standards and procedures to effectively manage food safety risks associated with changes in products, processes and technologies.
• Include food safety and quality strategies in the annual business planning process to ensure that food safety and quality remains an integral part of operations.
• Set annual measurable food safety and quality objectives for all operations, and at group level, to ensure continuous improvement and compliance with all standards.
• Ensure that suppliers and contractors embrace the same food safety and quality commitments, and monitor the materials and services they supply through audits and incoming goods inspections.
• Communicate food safety aspects and requirements to suppliers, contractors, customers and consumers by establishing specifications for ingredients and packaging materials, product storage and consumer guidelines.
• Communicate food safety and quality aspects, strategies and performance to associates, consumers, customers and principal stakeholders that have an impact on, or are affected by the Company’s food safety and quality management systems.