Relianz Foods received its HACCP accreditation in 2012. This is an on-going process, monitored by independent audits, which ensures that our customers will always receive products of high food-safety standards.
The Hazard Analysis and Critical Control Points (HACCP) is an internationally recognized program for effectively controlling food quality and safety. Originally developed for NASA to ensure that astronauts food supplies were safe, this management principal is widely recognized as one of the top food safety standards in the food manufacturing industry. HACCP systematically identifies and controls food hazards – biological, chemical or physical. Critical control points are identified starting from raw materials, storage and processing all the way through to distribution. Whenever there is any deviation in any of the processes, corrective actions are applied to protect the integrity of the food safety system. HACCP is relevant to all sectors of the food industry, including primary producers, manufacturers, processors and food service operators and distributors who want to demonstrate their compliance with national or international food legislation requirements.
All Relianz suppliers go through a stringent vetting process which consists of the following:
Due Diligence: Check credit reports, online reviews and news reports. Does the supplier have a clean reputation, a strong balance sheet and ample cash flow?
Safety & Integrity: Ask to see the company’s safety record. Are there procedures in place that reflect a management team concerned for the safety of their workforce and the approach they will take in handling your products? Are there written policies that reflect the integrity they expect from employees and management?
Quality: Does the potential supplier keep quality and reliability metrics that they will share and discuss?
Ability to Communicate: Is this a team that shares information freely—and will keep you in the loop no matter what? You can only determine so much by telephone or video conference.