Food Safety - HACCP
Peter Lehmann Wines is committed to produce and supply safe food products that meet the needs of our customers and any applicable legislative requirements. Our quality system is designed to achieve customer satisfaction and product safety by working with our customers to:
- Define the product
- Identify and document quality and safety criteria
We have developed a food safety program based on the requirements of the Recommended International Code of Practice, General Principles of Food Hygiene (Codex, CAC/RCP 1-1969, Rev 4-2003). Peter Lehmann Wines' food safety program has been certified to CAC HACCPVER:2003.
PLW's commitment to food safety is demonstrated and communicated by its stated Food Safety Policy (FSP):
PLW has developed and will maintain a food safety management system that complies with the requirements of Codex, and food safety legal and regulatory requirements. This has been undertaken in order to demonstrate our commitment to food safety and continuous improvement to our customers in order to enhance customer recognition and loyalty. The main elements of this FSP that support continual improvement include the use of communication, management review, internal audit, verification and validation activities, corrective actions and system updating. The FSP conforms with both statutory and regulatory requirements, through measurable objectives such as identifying and controlling CCPs (critical control points) and analysing test results.