Manuel Fernández, Manager of OLEOFER, S.L., hereby sets out the FOOD SAFETY POLICY and undertakes to manage the quality of the processes for the production and bottling of virgin and extra virgin olive oil at the highest level through the involvement of all levels of the organization. To this end, management establishes food safety as a fundamental pillar of its activity, reviews it periodically, and communicates its results internally and externally to employees, customers, suppliers, and the competent authorities.
In this regard, Oleofer S.L.’s Food Safety Policy is based on:
– Meeting our customers’ needs through the control and evaluation of complaints and complying with the specifications agreed upon with them.
– Continuous improvement in terms of food safety and the impact of our products, based on our studies and in compliance with current legislation and other subscribed requirements.
– Guaranteeing the safety of all our products, making this a priority for our company.
– Protecting consumers by placing safe products on the market in accordance with the implemented, reviewed, and validated Food Safety System based on Hazard Analysis and Critical Control Points (HACCP).
– Maintaining our ethical and personal responsibility by providing our employees with the necessary resources.
– Providing resources and improving processes through appropriate and justified investments.
– Training and qualifying our employees so they can manage their responsibilities effectively and remain motivated to develop good food safety and hygiene practices.
– Establishing action programs to guarantee the safety of our products and ensure the satisfaction of our customers and consumers.
– Carrying out the bottling of virgin and extra virgin olive oil with a high level of quality and food safety control that satisfies our customers and differentiates us from our competitors, with a constant commitment to the continuous improvement of our processes.
Signed in La Puerta de Segura on April 1, 2020