Quality control is at the heart of the business. Simply from the nature of the product we are dealing with continuous checks are essential to maintain product integrity:
The diagram on the right shows some of the measures do we have in place.
What checks do we have in place to ensure each and every product is in the best possible condition when it arrives?:
1) Our technical adviser visits the supplier to ensure they have good premises the best animal welfare systems are in place and reports back with their finding from which a decision is made.
2) In house checks - every order to the customer
- Quality of product accepted by goods in manager
- Traceability stamps given to every product entering the building
- Controls on storage
- Quality controls re-working the product
- Customer specifications are checked
- Quality control on packaging
- Quality control on dispatch storage
- Quality integrity checked for last time prior to delivering
- At point of delivery final delivery checks are carried out with the chef
All systems are always being monitored but are underpinned by a fully operation HACCP plan. This is the backbone of the Quality Policy and allows us to operate with knowledge that everything we do is to the best of our ability.
Since 2003 Alden has achieved Higher Level (grade A) status with the BRC.
Please click here to download the certificate.
Food Standards Agency (FSA)
As government regulations state all catering butchers (where 50% of turnover is the catering establishments) must be strictly audited. We are very happy to report we passed with flying colours in 2008. The registered cutting plant approval number is 6370 under regulation (EC) No. 853/2004. Please click here to download the certificate.
The Red Tractor logo promotes products that meet high standards of production (relating to food safety and hygiene, animal welfare, traceability and environmental protection) and has gained increasing recognition by British shoppers. It is used by all major retailers and increasingly by branded producers and food service outlets. Please click here to download the certificates.
But how do we measure “quality”
Despite having a state of the art factory and all the essential systems in place we need to measure what we send out is really the best? Many products need to be checked in a variety of different ways. Temperature and storage is at the heart of most things but knowing the customers, specifications and the ability to deliver consistently time after time is something that we work very hard to achieve.