Good record keeping so as to ensure traceability is essential in the food industry. Picture shows food technologists auditing our production records

Portion Packers has its own qualified Food Technologist whose sole task is to monitor our HACCP (Hazard Analysis and Critical Control Point) procedures. HACCP is an international standard method whereby the risk areas within the production chain are identified. By taking steps to ensure that we are aware of where the risk is located we can carefully control these areas.

Our FPA (Food Processing Accreditation) is audited by SAFE FOOD (Queensland). Portion Packers rating has never been lower that “A” (This effectively means that an outside statutory authority audits the standard of hygiene and maintenance of our premises and their performance audit awards us their highest rating).

Portion Packers policy is to provide customers with a guarantee that we will perform each task at the highest level. We work hard to ensure that the customer is comfortable with our effort and as a result the client stays a customer and we stay in work.

Integral with quality standards is hygiene and we pay special attention to this throughout the workplace.