Al Rifai Roastery represented by its top management is fully committed to provide products that are safe and of excellent quality. We devote ourselves to applying safety and quality control standards in line with Food Safety Management Systems in order to satisfy our customers, internal and external, our society, and our environment. Consequently, product safety is of the utmost importance, and we make every effort to protect consumers and avoid hazards to health.
To ensure the highest product quality and food safety, Al Rifai has an extensive quality assurance and food safety program covering the whole value chain – from the sourcing of raw materials until the delivery of finished products to the customers. In compliance with regulatory requirements and the highest standards, Al Rifai’s has implemented a firm food safety management system to control and eliminate all hazards that can be faced during process. Al Rifai is certified according to internationally recognized food safety standards: HACCP and ISO 22000 certified since 2008, ISO 22005 certified in 2015 for the requirements of traceability in the food chain and IFS V.6 since 2016. Indeed, we require 100% traceability on all our products and use science-based risk identification to prevent or eliminate potential adverse impacts.
The process of quality is defined by a specific set of procedures, policies and specifications that apply a preventive risk hazard approach through continual quality control monitoring and thorough risk assessment.
Our quality control program
Al Rifai’s products’ quality is achieved through the system’s standardization (HACCP, Pre-requisite Programs’ and Standard Operating procedures’ implementation) and the application of the following essential quality control principles:
- Raw material control: Al Rifai’s brand values and product quality are preserved and delivered through a well-established approved list of suppliers that have grown to understand the brand requirements. The company endeavors to procure the safest product with the highest quality at the lowest possible cost from a reliable source. The company has been diligently working on its supplier management system and its related supplier approval processes. A supplier evaluation based on standardized risk assessment is conducted yearly by the Purchasing Department and Quality Assurance Specialist. All raw materials are quarantined, sampled and inspected against a set specification upon reception by the Quality Control Supervisors.
- Process control: Al Rifai’s standardized system and the strict application of policies, procedures, planning and coordination allows controlling the operation process each step of the way from the sourcing of raw materials till the delivery of finished products in order to achieve maximum productivity and reduce non conformities (zero defects’ goal). Al Rifai’s process control is based on the preventive strategy of the HACCP principles where hazards have been defined and Critical Control Points have carefully chosen on the basis of risk of severity of the hazard. Daily routines, inspection and monitoring both in-line and by testing in the internal laboratory allow a tight process control and an optimization of the quality control process.
- Finished product inspection: All finished products are inspected and tested against set specification parameters. In-line inspection and daily routines are implemented in addition to a final random inspection before shipment. The conformity of the products is checked against a list of defined criteria and finished products microbiological tests are carried out according to order.
If recall of products is necessary how this would be done?
Al Rifai implements a firm traceability system form the reception of the raw materials till the distribution of the end products. At each stage of the production process, a lot number is assigned to the processed goods. Delegated personnel are responsible of applying the traceability tasks; some ensure the right system implementation in the processing area, others contribute by keeping track of related records in Al Rifai’s ERP system
A procedure of recall/withdrawal is developed in Al Rifai’s Food Safety and Traceability Management System to protect public health and interests by: facilitating the efficient, rapid identification and removal of unsafe product from the market and/or consumers and to inform the competent authorities and other food businesses as appropriate. A mock recall is conducted yearly by the recall committee to test the efficiency of the procedure and to optimize the process.