Rev. 3
Os de Balaguer, February 2022

Torrons i Mel Alemany  Produces Artisan Honey and Nougat combining tradition and innovation. Quality, Safety, Legality of the product and commitment to the HALAL concept, as well as respect and preservation of the Environment and sustainability, are commitments that the organization assumes as the basis of a strategic decision and commitment to the client. , on which its image, its success and its position in the market depend.

We are committed to the well-being and rights of people with physical and intellectual disabilities, integrating them into our production process through collaboration with non-profit entities.

With our company all the latest developments on the market will be at your disposal. Perfect synchronization between all our departments manages to satisfy all the needs of our clients quickly and efficiently, guaranteeing that the products will maintain their quality and safety during the manufacturing processes.

We assume as our own the VALUES of product quality and safety as an objective in our daily work based on the following principles:

  • Comply with the requirements established in the Integrated Quality and Food Safety Management System, the applicable legal and regulatory requirements and the Halal Institute Specification, as well as submit to the RMGHJI sanctioning regime.
  • Customer orientation considering legal requirements and cultural particularities of export clients and/or external Halal standards, where applicable.
  • The company will define the responsibilities of staff in Halal matters and will appoint a Halal manager and production supervisors.
  • All Halal production will be made exclusively with halal certified ingredients
  • Ensure the development and compliance with hygiene guidelines.
  • Maintain comprehensive traceability
  • Continuously adapt to changes in our environment, and especially to the demands of our clients, being agile and quick in detecting opportunities for improvement or innovation, as well as in their implementation.
  • Promote the spirit of continuous improvement as the basis of daily work, seeking the most efficient and effective solutions.
  • Promote the development potential of all those people involved in the execution of services, their capacity for learning, growth and values ​​that are the basis on which personal and professional pride in a job well done is based. Staff receive training regarding Halal production.
  • Involvement of senior management in the system, defining the responsibilities of all staff, also in Halal matters.
  • Promote ethical and honest behavior in our company
  • Establish measurable objectives aligned with the safety guarantee of the products offered.
  • Encourage active communication with all parties involved in ensuring food safety.

To carry out this Quality and Food Safety Policy, Management relies on its organization to which it transmits this Policy and general lines of action, seeking to ensure that they assume the Quality of their work and identify with the Company’s image. All of this allows  Torrons i Mel Alemany  to grow and have the recognition of its clients, fulfilling an ethical and labor responsibility.

This Quality and Food Safety Policy is disseminated, assumed and put into practice at all levels of the organization, committing to Continuous Improvement of the service provided.

We also acquire a commitment to the Food Safety culture, such as the attitude, values ​​and belief in food safety that a group of people share and that determine the commitment to food safety management of an organization. The requirements that must be met are the following:

  • Commitment of management and all employees to safe food production and distribution
  • Commitment to the production of safe food and the participation of all workers in food safety practices
  • Knowledge of food safety hazards and the importance of food safety and hygiene by all company workers;
  • Open and clear communication between all company workers, within an activity and between consecutive activities, including communication of deviations and expectations
  • Availability of sufficient resources to guarantee safe and hygienic handling of food.