Food Safety Policy

Food safety is one of our key objectives at Wilson Vale. We aim not only to meet legal requirements but exceed them by adopting industry leading best practice.

Our food safety management system is based on the principles of HACCP (Hazard Analysis and Critical Control Point) and is tailored to the requirements of each site. The site operation is analysed and appropriate process controls are implemented and evaluated. Any CCP’s (Critical Control Points) are identified, controlled and monitored and evidence is maintained to support compliance with the system.

Our employees are trained in and understand the operation of the food safety management system, ensuring that each site operates at a very high standard. One of Wilson Vale’s goals is to achieve and maintain a Food Hygiene Rating Scheme (FHRS) score of 5 for each site. If we fall below this objective, then an action plan is devised and implemented in order to recover a 5 rating.

SCOPE OF THE FOOD SAFETY MANAGEMENT SYSTEM

Our food safety management system covers the whole of the food production process from choosing suppliers, through storage and preparation, to cooking and service. The system ensures that food supply lines are robust and that the quality and composition of food brought on site meets the highest standards. Our employees are trained to implement food safety controls at each step of the production process and this is supported by comprehensive record keeping. We work in partnership with our clients to ensure that the equipment and structure at each site meets the operational needs and is maintained and cleaned to an appropriate standard. We see the provision of information on the sources of food, quality, composition and allergens as being an essential part of delivering safe food and meeting statutory requirements.

The food safety management system includes procedures for the recording and investigation of any food complaints brought to the attention of employees. The process involves addressing any lessons learned, so that there is no repeat of a problem or issue.

TRAINING

Wilson Vale recognises that its employees are one of its greatest assets and therefore invest time and resources in ensuring that they are able competent in their roles. The company has a comprehensive training programme in place which supports compliance with statutory requirements but also seeks to empower employees to improve their skills and develop within the business. All employees receive basic training in food safety and the control of allergens. Managers and senior chefs undergo more comprehensive training, which equips them with the skills necessary to oversee the food safety management system and supervise employees on site.

SELF-ASSESSMENT

The primary responsibility for the implementation of company systems and procedures on each site rests with the Senior or Chef Manager, however these individuals are supported by an Area Manager. Wilson Vale limits the numbers of sites managed by each Area Manager so that there is a close working relationship with each site and client. At least every six months the Area Manager will conduct a light-touch audit of the site operation, based around the themes of the FHRS, to check that the food safety management system is being properly applied. In addition, every 18 months a detailed food safety audit will be undertaken by an independent auditor to ensure that legal and best practice standards are being maintained.

HEALTHY EATING

Consistent with our overall approach and purchasing philosophy, our entire menu range is based on fresh produce. This provides the ideal platform for supporting healthy eating and promoting healthy choices by our customers. We avoid processed foods and serve naturally nutritious and will provide our customers with opportunities to eat a well-balanced diet.

Our chefs are all trained to a standard that ensures the best cooking methods and practices are used to maintain maximum nutritional values are retained throughout preparation and cooking. Chefs are familiar with the “Eat Well Plate” and ensure that meals are balanced, taking into account the different food types. Each menu will contain a variety of different types of food, including lots of fruit, vegetables and starchy foods such as wholemeal bread and wholegrain cereals, some protein-rich foods such as meat, fish, eggs and lentils, as well as some dairy foods. We will design menus based on the following principles:

Meals will be based on starchy foods – starchy foods such as bread, cereals, rice, pasta and potatoes are a really important part of a healthy diet. We try and offer wholegrain varieties, where possible.
Include lots of fruit and vegetables – dishes will incorporate fruit and vegetables, either within the main meal or as part of side dishes.
Eating more fish – fish, from sustainable sources, will be regularly included on our menus as it provides an excellent source of protein, vitamins and minerals. Where possible oily fish will be offered, which is an excellent source of omega 3 fatty acids.
Cutting down on saturated fats and sugar – although some fat is necessary in a healthy diet, saturated fats should be avoided where possible. We will reduce the amounts of saturated fats and sugars in our menus and will use unsaturated fats (such as rapeseed oil) and recued sugar or sugar alternatives within our recipes.
Limit the use of salt – by producing food from raw materials we are able to limit the use of salt, compared to processed foods.
Portion control – we aim to provide meals which meet the nutritional requirements of our customers and not to overfill plates. The use of a variety of food types means that meals should be filling and be digested slowly.
Drink plenty of water – water is freely available on all our sites.
Promote breakfast – breakfast is the most important meal of the day and therefore, on sites where we provide breakfast, we will always offer a range of breakfast options including fruit and wholemeal cereals/bread.

We are pleased to support a range of dietary requirements and aim to provide meal options that cater for vegans, vegetarians and those with specific dietary requirements.

We hold regular healthy eating and theme days where a range of healthy and varied international cuisine types are promoted across our sites. This encourages customers to experiment with different fruit and vegetables and cooking styles.

We will actively seek local accreditation for recognised healthy eating awards.