Quality Assurance Programmes
THE KNOWLEDGE NEEDED TO IMPROVE THE QUALITY OF YOUR FOOD
WHY?
DID YOU KNOW THAT UP TO 10% OF YOUR FOOD PURCHASING WILL NOT MEET YOUR CUSTOMER SPECIFICATIONS DUE TO QUALITY ISSUES? WE CAN HELP YOU TO REDUCE THAT TO 2%.
» THE BENEFITS
» CASE STUDIES
THE FSL SERVICE
- Our specialists assess the food you buy at supplier premises, distribution centres or your outlets
- Your food purchases are measured against the agreed specifications
- Areas where quality is defective are identified, reported on and resolved
Regular inspections can provide you with an accurate and independent assessment of how your food meets both your specifications and the expectations of your customers.
Systems audits of supplier premises, ensuring safe production of food, combined with finished product assessment against the technical specification to ensure high quality and suitability for intended purpose, completed by kitchen audits to ensure the hygienic preparation of meals, will give assurance that the customer will be served the safest and highest quality product possible.
THE BENEFITS
- Ensure correct weights and volumes
- Improve quality
- Ensure sufficient shelf life
- Reduce wastage
- Anticipate supply shortages
- Improve customer satisfaction
This approach, combined with management of those customer complaints that do arise, will give a complete and focused quality assurance package, contributing significantly to any Due Diligence requirements, enabling effective management of the supply base, and constantly driving quality forward.
CASE STUDIES
Composite quality assurance project operated on behalf of major managed pub company, including the following elements:
- Product inspections conducted at supplier premises
- Monitoring of "best practice" at suppliers
- Inspection of product within distribution
- Management of customer complaints to enable focussed approach to supplier assessment
- Inspection of goods on arrival at unit level to ensure damage that may occur in transit is controlled and minimised
- Inspection of unit kitchens to ensure best hygiene practices are being followed