Straight answers for technical teams

How we keep every batch safe, consistent and traceable, and the documents we can send you.

HACCP-based food safetyOur food safety system is built on HACCP, with written procedures for every stage from goods in to dispatch. Changes to recipes and processes go through HACCP review.
Critical control pointsRaw material storage, cooking and sieving at pouring. Each is there to keep foreign bodies out, and every batch passes through a 6 mm sieve.
TraceabilityIngredient lot codes are recorded against every batch number, so we can trace forwards and backwards. We test it with a recall exercise every year.
AllergensAll our products contain milk. Allergens are managed under a written allergen control procedure, and each specification lists the allergens in that recipe.
IngredientsAll raw materials come from reputable UK and European suppliers and are traceable. We use no hydrogenated fats.
VegetarianOur products are suitable for vegetarians. They are not vegan, because they all contain milk.
OrganicCertified by the Soil Association, licence DA18635. Organic products are made to order, with organic ingredients kept separate.
Hygiene and pest controlProduction areas are cleaned to a recorded schedule, and our pest control contractor makes six audited visits a year.

Soil AssociationOrganic certification

Food and Drink FederationMember

Documents

What we can send you

Ask for any of these. We send them to buyers and technical teams once we know what product you're looking at.

Product specificationsIngredients, physical and sensory standards, storage and packing for each recipe.
Allergen and nutrition informationPer recipe, on the specification.
Organic certificateOur current Soil Association certificate and trading schedule.
Supplier questionnairesSend us yours and we'll complete it, with supporting documents.

Pails ready for collection, Chalgrove.

Questions

If it isn't covered here, ask. If we don't know the answer, we'll find out rather than guess.