Food Safety Policy

1. Commitments

• Comply with applicable food-safety laws and regulations in Bangladesh and in markets where Onesta products are sold.
• Apply documented food-safety controls across production processes.
• Establish, implement, and maintain prerequisite programmes covering hygiene, pest control, cleaning, maintenance, calibration, supplier approval, traceability, and training.
• Set, review, and act on measurable food-safety objectives.
• Ensure adequate resources, including competent personnel, suitable infrastructure, and validated processes.
• Communicate food-safety expectations to employees, contractors, suppliers, and customers.
• Continually improve the food-safety management system based on data, audits, complaints, and management review.

2. Hazard analysis

Biological, chemical, physical, and allergen hazards are identified for each product and process. Hazards are evaluated for severity and likelihood. Critical control points are established where control is essential to prevent, eliminate, or reduce a hazard to an acceptable level.

3. Prerequisite programmes

Prerequisite programmes form the foundation of the food-safety management system. They include:

• Personal hygiene and health screening of food handlers.
• Facility design, zoning, and segregation to control cross-contamination.
• Cleaning and sanitation, including validated CIP programmes.
• Pest control by a qualified service provider.
• Approved supplier programme covering raw materials and packaging.
• Foreign-body control including sieves, magnets, and inspection technology where applicable.
• Allergen management, including segregation, scheduling, and line clearance.
• Water quality monitoring.
• Waste management.

4. Verification and validation

Controls are verified through inspection, sampling, testing, and internal audit. Validation is performed when controls are introduced or significantly modified.

5. Training

All personnel whose work affects food safety receive induction and ongoing training appropriate to their role. Training records are maintained.

6. Incident management

Food-safety incidents are managed in accordance with documented procedures, including the Product Recall Policy. Root cause is identified and corrective action is implemented and verified for effectiveness.

7. Management review

Senior management reviews the food-safety management system at planned intervals to ensure continuing suitability, adequacy, and effectiveness.

8. Responsibility

The Managing Director has overall accountability for food safety. The Head of Quality is responsible for the food-safety management system. All employees and contractors are responsible for following food-safety procedures relevant to their work.