It is part of Native Foods' mission to provide consumers with quality, distinctive, innovative and authentic products, which at the same time offer a complete guarantee of food safety. With the certification of its Quality and Food Safety Management System by the internationally recognized FSSC 22000 standard, it aimed to achieve a high level of trust on the part of its customers and all other interested parties.
Aware of its responsibilities in terms of Food Safety, Quality, Health and Safety at Work, respecting the Environment and contributing to a more sustainable planet for future generations, Native Foods' senior management assumes the following commitments:
- Promote a culture of Quality and Food Safety in the company, transmitting and motivating employees to adopt a cultural behavior in this sense;
- Periodically review the Food Safety and Quality Policy, disseminating it to interested parties: employees, suppliers, customers and consumers;
- Ensure that no genetically modified ingredients or ingredients produced from GMOs are used in the manufacture of its products;
- Communicate information regarding allergenic substances in manufactured products through product technical sheets and packaging labeling, and ensure the purchase of raw materials, packaging materials and consumables free of allergens;
- Promote adequate communication, whether internal or external, with agents in the food chain;
- Ensure food quality and safety throughout the chain, ensuring the four aspects: Quality, Food Safety, Food Defense and Food Fraud in relation to manufactured products, ensuring traceability, quality control, control of the prerequisite program, control of critical control points and operational prerequisites resulting from hazard analysis;
- Comply with the legal and regulatory requirements applicable to your activity;
- Inform customers and consumers in a transparent manner, committing to carry out immediate collection in the event of detecting any health risk, as well as providing the best information possible on the causes and associated risks;
- Ensure the training of employees in the area of Food Safety, Occupational Safety and other relevant topics, motivating them and promoting their involvement in the daily implementation of principles and good practices in the various areas of their day-to-day work;
- Minimize the environmental impacts resulting from your activity. With regard to waste, ensuring the controlled discharge of industrial waste water and ensuring the adequate separation and disposal of the waste generated;
- Promote the sustainable use of energy resources and water, taking measures that contribute to reducing the carbon footprint and water footprint, as well as other measures that contribute to mitigating the effects of climate change.
- Ensure the reduction of food loss and waste generated throughout the production, supply and distribution chain, and promote the donation of products that do not meet quality specifications, instead of discarding and destroying them;
- Continuously improve its activities, methods, equipment and job suitability, ensuring the safety and health of its employees, providing healthy workplaces;
- Continuously improve the effectiveness of the Food Safety, Quality, Health and Safety at Work by monitoring objectives, risks and opportunities, the context of the organization, interested parties, and other results, and consequently taking actions with a view to the continuous improvement of the System.