Technical and Quality

Food handling and production

The site HACCP (Hazard Analysis Critical Control Point) defines the critical controls required for ensuring the safety of all food handling operations. The site HACCP has been constructed using the industry recognised codex alimentarius. All identified Critical Control Points are fully monitored and recorded in line with the Food Safety and Quality Management System.

Food hygiene training
Food handlers receive training and take the CIEH Foundation Food Hygiene Certificate or equivalent during their induction period. Supervisory and management level employees take the CIEH Food Hygiene Certificate course at either intermediate or advanced level as required.

Microbiological testing confirms the safety controls are adequate and acts as a final check on our finished products - our external laboratory is UKAS accredited.

Our suppliers
We will only purchase from approved suppliers - supplier approval is managed in house to ensure complete supplier quality assurance.

Due diligence
Through application of HACCP and a comprehensive Food Safety and Quality Management System, the company takes all reasonable precautions to ensure compliance with regulation (EC) No 178/2002 general food safety, regulation (EC) No 852/2004 hygiene of foodstuffs and all other relevant legislation.


It is our objective to provide effective quality assurance such that all products meet the customers expectations for product quality. These expectations are defined in our product specifications which will include photographic images of each product.

  •  For all key activities, clear objectives, goals and targets are set and managers ensure that these are fully met. All members of staff are involved in the achievement of these objectives and managers ensure that their individual abilities are used to achieve quality objectives
  • The site operates an environment of continuous improvement and performance which is monitored by regular and detailed analysis of data and information
  • Suppliers of goods and services are considered to be an integral part of the organisation and whenever possible, mutually beneficial relationships are set up in order to create value for the customer
  • In order to achieve these quality objectives Tillery Valley has implemented a formal documented Quality Management System. The system comprises the Food Safety and Quality Assurance Manual, Quality Assurance Procedures, Work Instructions, and operating procedures. The company's quality programme satisfies the requirements of BS EN ISO9001: 2008
  • Compliance with all statutory requirements is required in all areas of the Company's operations, e.g. food safety, health and safety
  • Food safety issues are also controlled by the site HACCP system and at all stages of storage, production and distribution the requirements of this system are followed
  • All employees have a direct influence on the quality of the products and service provided for clients. Thus, compliance with the provisions and objectives of the Quality Management System is mandatory for all employees