Food Safety

Ingredient Quality

Before we start cooking, we ensure that the ingredients we use come from trustworthy suppliers who meet our production, food safety and quality standards. We regularly assess all of our suppliers and vendors in terms of quality and safety procedures to make sure that all of our ingredients are meeting our quality requirements and safety requirements.

When choosing suppliers we focus on finding local businesses whose philosophies align with ours. We only work with companies that focus on quality, safety as well as sustainability. By choosing local vendors we can also contribute to local economies and have more freedom to choose the best quality products.

Production Standards

Our production facilities are compliant with local government regulations in terms of safety and standards. Each facility is rigorously inspected regularly to ensure the safety and quality of our products. Employees follow strict procedures when entering and leaving the facility, including daily Covid-19 testing. All the equipment is being cleaned and sanitized after each batch to eliminate any cross-contamination.

To ensure the production safety our employees go through comprehensive training before they start working at our facilities. The training includes safety protocols and procedures as well as sanitation procedures. The employees are required to wear protective clothing at all times and change clothing any time they leave the production area.

To ensure the production safety our employees go through comprehensive training before they start working at our facilities. The training includes safety protocols and procedures as well as sanitation procedures. The employees are required to wear protective clothing at all times and change clothing any time they leave the production area.

To ensure every piece of meat we use is fresh and safe, we get them delivered daily. Each day we conduct through quality control checks on every single batch. After everything is qualified as safe, we store the meat in special rooms to keep it at the perfect temperature until ready to be cooked.
We never use frozen produce. Our suppliers deliver us the vegetables every morning and each morning we quality control all the produce to ensure it’s fresh, safe and up to our standards.

Packaging Process

Our process doesn’t end after the meals are cooked. We also need to ensure that the products get to your home safely and stay fresh for a long time so you can enjoy them anytime. For meal preservation we use an air-tight vacuum seal that simultaneously takes oxygen out of each meal while pumping in a special mix of gases that keep the food fresh for up to a week. Thanks to this, we don’t have to use any chemical preservatives, flavour enhancers and colour enhancers to keep the food fresh as if it was just cooked.

Next, the meals are packed in a specially-designed box that includes two insulation layers. We use a recyclable insulation layer made of hay as well as cool packs to ensure the meals stay cool and safe during transport. After you get the package you can easily recycle each element to help us be a sustainable and eco-friendly company.

See how to recycle Freshweek boxes

HACCP Certificate

As a food company, we are proud holders of the HACCP certificate which requires us to follow a strict set of safety and sanitation rules. There’s 7 principles we follow with all our operations to deliver the safest, most quality products. Here’s what we do to comply with the necessary standards:

We are required to analyze and determine which steps of our process are potentially hazardous and where issues could occur. Freshweek creates a report of potential hazards and focuses on eliminating, preventing or controlling the risks as stated in the HACCP plan.

A critical control point (CCP) is a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels. The HACCP team will use a CCP decision tree to help identify the critical control points in the process. A critical control point may control more than one food safety hazard or in some cases more than one CCP is needed to control a single hazard. The number of CCP's needs depends on the processing steps and the control needed to assure food safety.

A critical limit (CL) is the maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard. The critical limit is usually a measure such as time, temperature, water activity (Aw), pH, weight, or some other measure that is based on scientific literature and/or regulatory standards.

The HACCP team will describe monitoring procedures for the measurement of the critical limit at each critical control point. Monitoring procedures should describe how the measurement will be taken, when the measurement is taken, who is responsible for the measurement and how frequently the measurement is taken during production.

Corrective actions are the procedures that are followed when a deviation in a critical limit occurs. The HACCP team will identify the steps that will be taken to prevent potentially hazardous food from entering the food chain and the steps that are needed to correct the process. This usually includes identification of the problems and the steps taken to assure that the problem will not occur again.

Those activities, other than monitoring, determine the validity of the HACCP plan and that the system is operating according to the plan. The HACCP team may identify activities such as auditing of CCP's, record review, prior shipment review, instrument calibration and product testing as part of the verification activities.

A key component of the HACCP plan is recording information that can be used to prove that the food was produced safely. The records also need to include information about the HACCP plan. Records should include information on the HACCP Team, product description, flow diagrams, the hazard analysis, the CCP's identified, Critical Limits, Monitoring System, Corrective Actions, Recordkeeping Procedures, and Verification Procedures. This means that everything we produce is tracked and measured so that if any problems occur we are able to react quickly and precisely.

For more information about the HACCP requirements visit:

https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-principles-application-guidelines

HACCP regulations require Freshweek to follow strict rules of storing and transporting ingredients. The regulations differ for each ingredient type: