Management and staff are dedicated to producing high-quality, healthy food products that are safe for consumption and meet customer expectations.

This policy will guide our processes to ensure compliance with quality and regulatory requirements, satisfy customer expectations, and promote the well-being of consumers through the manufacturing of nutritious, whole foods. We will uphold food safety and continuous improvement in alignment with ISO 9000, HACCP, and ISO 22000:2018 standards.

The scope of this policy applies to all stages of food manufacturing, from raw material procurement to production, packaging, and distribution. It includes adherence to food safety standards, quality control processes, and continuous improvement practices to ensure the delivery of healthy food products.

Management is committed to establishing, implementing, and maintaining a Quality Management System (QMS), HACCP, and Food Safety Management System (FSMS) principles, which include:

• Meeting customer needs by providing healthy food options and delivering products that are safe, nutritious, and of the highest quality. This includes regularly gathering, monitoring, and analyzing customer feedback and addressing complaints.
• Ensuring all employees are trained and fully aware of the importance of food safety, hygiene, and the manufacturing of healthy products.
• Optimizing processes to improve product quality, maintain food safety, promote sustainability at every stage of production, and uphold the nutritional integrity of our products.
• Continually improving our food safety management system by setting measurable objectives, monitoring performance, adapting to changing risks or regulations, and striving for continuous quality control improvements.
• Establishing long-term relationships with suppliers who provide high-quality, healthy ingredients, and fostering collaboration to meet mutual health and quality goals.
• Conducting regular internal audits and continuous monitoring of food safety and quality systems to verify the effectiveness of the QMS, HACCP, and FSMS, and implementing corrective actions when necessary.
• Regularly assessing and managing risks that could impact food safety, product quality, or the healthiness of our products.

Barona herb,LLC Ceo
Shabnam