Quality Policies and Objectives

"Belgorodsky khladokombinat" formulates a Policy in the field of quality and safety of food products when carrying out the following types of production activities: production, storage and wholesale of products.

1. CONSUMER ORIENTATION IS THE LAW FOR THE MANUFACTURER

We regularly study consumer requirements and suggestions, improve quality and ensure product safety, taking into account compliance with established legal requirements and consumer expectations, and inform consumers about all aspects of food safety.

2. PRODUCTION OF QUALITY AND SAFE FOOD PRODUCTS is achieved through:

• maintaining an integrated management system based on the requirements of ISO 9001, ISO 22000 standards;

• business process management, implementation of the process approach, analysis of risks and process capabilities;

• risk management of the production process, which allows you to manage product characteristics;

• a systematic approach to identifying possible hazardous factors of chemical, physical and biological origin, analysis of technological regimes at all stages of the production cycle;

• modernization of the warehousing and storage system for food raw materials and finished products;

• maintaining infrastructure in working order;

• ensuring sanitary and hygienic conditions of production premises and equipment;

• improving the consumer service system in the field of storage, packaging and delivery of products to the consumer.

3. EVERYONE’S OPERATING PRINCIPLE IS RESPONSIBILITY FOR ENSURING PRODUCT QUALITY AND SAFETY

The implementation of measures to ensure product safety is accepted as a common corporate target at all levels.

All employees with authority to ensure food safety are expected to properly perform their duties, set goals and implement this policy.

4. THE BASIS OF OUR SUCCESS IS HIGH PROFESSIONALISM OF WORKERS

• We constantly improve the level of knowledge and professional training of all personnel, create a system of material incentives and motivation for personnel, conduct training and instruction for employees in the field of risk control and prevention of hazards for final food products at all stages of production activities;
• increasing the level of knowledge of employees in the field of industrial sanitation and personal hygiene;
• we establish communications and timely exchange of information between managers at various levels and employees of the enterprise on all problems and actions related to the safety and quality of food products;
• we constantly improve the health and safety system for the company’s employees.

5. COOPERATION WITH SUPPLIERS

We establish trusting relationships with reliable suppliers, work to improve the quality of supplied raw materials, improve the system of delivery and acceptance of food raw materials; Based on the criteria for assessing suppliers based on completed deliveries, we select suppliers for further cooperation and development of mutually beneficial relationships.

6. RATIONAL USE OF RESOURCES

Our actions are targeted at the economical use of resources by identifying production losses, establishing standards for the use of raw materials and auxiliary materials, reducing production costs, non-production losses and working hours through the introduction of lean manufacturing technologies; carrying out actions aimed at constantly improving the state of the environment by reducing the amount of hazardous waste, rational use of natural resources, energy, and raw materials.

7. IMPROVEMENT OF THE INTEGRATED MANAGEMENT SYSTEM

Management provides conditions for improvement of the effectiveness of the integrated management system, makes the Policy in the field of quality and food safety clear, focusing on the interests of consumers, personnel, stakeholders and society as a whole.