At Cafés Baqué, with the aim of improving our overall performance and establishing sustainable development actions, we have taken the strategic decision to implement an Integrated Management System that pursues the following objectives:
In pursuing these objectives and, in particular, since gaining the certification in ISO 9001 systems in 2001 and the certification in the ISO 14001 system in 2011, significant improvement has been achieved in a number of areas:
Pursuant to the needs of an increasingly competitive market and an ever more vulnerable environment, CAFÉS BAQUÉ, S.L.U. has put in place a Quality and Environmental Management System that complies with the requirements of the ISO 9001 and ISO 14001 International Standards. The aim of the implementation, maintenance and enhancement of our food safety system is to ensure the utmost hygiene and cleanliness of the operations undertaken by CAFÉS BAQUÉ S.L.U.
The Company’s General Management expressly states its fundamental pledge to nurture Quality, the protection of the Environment and food safety at CAFÉS BAQUÉ S.L.U. (through the implementation, observance and monitoring of Hazard Analysis and Critical Control Points – HACCP, and ISO 9001 and 14001), with a view to complying with the following policy:
The overriding aim is the Satisfaction of stakeholders and the provision of a quality product that is safe for both consumers and the environment.
Management undertakes to protect the environment, including the prevention of pollution and the sustainable use of resources throughout our products’ life cycles.
Management will foster the necessary improvements for meeting these goals and will promote both the application of this approach to processes and a risk-based perspective.
Quality, food safety and environmental protection can only be understood in terms of full and ongoing compliance with requirements, including those of a legal and regulatory nature, and other specific commitments according to each context.
Quality, food safety, and environmental management are susceptible to continuous improvement. Faults should be used to learn, removing their sources or the circumstances causing them.
The entire workforce should embrace the commitment to improve Quality, food safety and environmental performance within the scope of their duties.