Food Safety

Genetically Modified Foods Policy

It is Bagatelle Concept policy not to use any product that contains genetically modified foods, additives or derivatives.
Our policy results from the requirements of our customers.

For this policy, genetically modified foods, additives or derivatives are defined as those ingredients that are subject to European legislation regarding the labelling of genetically modified foods.

We will ensure that no ingredients that have been subject to genetic modification are knowingly used in the production of food items manufactured by Bagatelle.

In order to control this policy, we will seek written confirmation from our suppliers that their products do not contain genetically modified foods, additives or derivatives; and that they have procedures in place to verify their claim. It is supplier's responsibility to make sure that there are verified non-GM supply routes in place for all their products and their ingredients. It is important that there are resources available to ensure this fact (Identity Preserved routes, auditing schemes, GMO testing).

Your Due Diligence

Here at Bagatelle, we understand that buying from a reputable supplier is important to you and your Customers.
Also, we understand the importance of complying with The Food Safety Act 1995.

In the case of an outbreak of food safety, "it is a defence for the person charged to prove that he took all reasonable precautions and exercised all due diligence to avoid commission of the offence by himself or by a person under his control".

Since The Food Safety Act 1995 came into force, we have implemented and are monitoring the following controls and procedures :

• Traceability for our flours and ingredients
• Traceability for our finished and semi-finished products
• Temperature controls during our manufacturing process
• Temperature controls during receipt and delivery of goods
• Monitoring of temperatures for all chilled rooms
• HACCP is implemented for most products
• .....

Bagatelle Danish pastries and Breads have a REDUCED content of yeast.
Instead, Bagatelle emphasises quality and taste by using its own natural leaven … as in bygone times.

Should you require any further detailed information for your due diligence records, please do not hesitate to contact us.

An introduction to HACCP

Where did it originate?

HACCP stands for Hazard Analysis Critical Control Point. The HACCP concept was developed in the 1960's by the Pillsbury Company in conjunction with National Aeronautics and Space Administration (NASA) to ensure food safety for the US manned space programme. Its primary aim was to prevent food safety problems and effectively control foodborne disease. The system has since developed and has been applied internationally. The principles of HACCP can be used for all product and hazard types.

Is it cost effective?

HACCP is a systematic approach to the identification and assessment of the hazards and risks associated with a production operation. This allows management to concentrate technical resources into those vital steps that control product safety. It leads to less reliance on end product testing and more on preventing failure from occurring, thus reducing the need for expensive corrective action on non-conforming product.

Is HACCP just for safety?

HACCP was originally developed for safety and safety is always our first priority. However, since we put together our HACCP Plan for product safety management, we use the same techniques to design our quality control systems.