Integrated Policy

At INÉS ROSALES, dedicated to the production and marketing of traditional pastry products since 1910, we understand food safety as the main pillar for producing safe products, also including food fraud prevention activities, food defense measures, environmental protection and prevention of occupational risks, focused on producing a top quality product that, in compliance with the applicable legal requirements, achieves customer satisfaction.

The commitment to continuous improvement in terms of Food Safety Culture and Food Quality is a permanent objective in the organization, involving all levels of the organization, from Management, fully committed to this matter and to consumer satisfaction, to the different operational and administrative departments that respect the measures established for its development.

We understand this improvement as a continuous evaluation of the measures established in the management system, as well as the assessment of deviations and planning of new activities, in order to compare the results obtained with those expected, starting the continuous improvement cycle again.

In addition to the relevant aspects of quality and food safety, our activity includes the company’s commitment to maintaining sustainable development, that is, trying to guarantee, through continuous improvement, the maintenance and advancement of the economic, social and environmental pillars. In this aspect of environmental sustainability, we develop actions to understand our environmental impact and carbon footprint, train and raise awareness among our employees on climate change, implement circular economy actions within the organization, invest in renewable energy and improve waste management.

The following principles are formulated as objectives of this Policy:

Production of safe and quality products.

• Providing safe, quality products that meet all applicable legal requirements as well as internationally recognized standards. To achieve this, we apply a strict HACCP system based on permanent and exhaustive hygienic-sanitary control, product quality and all stages of the production process, as well as efficient traceability of the entire product path until it reaches the customer.
• By establishing a food safety culture in which the training and monitoring of our employees in food safety matters is the fundamental pillar for producing safe products. Motivating the people involved in the development of these is also an effective technique for the success of the organization. Management is committed to providing the tools and resources to develop the activities established in this culture, as well as to maintaining good communication with all organizational levels, with the sole objective of producing safe food and detecting improvements in the processes.
• Committed to the protection and authenticity of products through ongoing evaluation of food fraud, applying it to maintaining the quality of our products, as well as their food safety. The entire production chain is involved, from the selection of suppliers, providing sufficient and appropriate information, the organization, dedicating resources to the evaluation of authenticity, the distributors, maintaining the traceability of the products they receive and manage, to our Administration, which must protect legitimate businesses and reduce the number of illegal operations.
• By adopting measures aimed at food protection, by establishing physical measures and training people to prevent products from being intentionally contaminated externally or internally. It is a system in constant evolution, continuously seeking improvements.

Striving for customer satisfaction.

• Through close and professional attention, with personalized advice so that the chosen product is adapted to your needs. The goal is to get satisfied customers who repeat their purchases.
• Optimal quality at the best price, using quality standardization through process and product control, use of premium raw materials and cutting-edge equipment, as well as continuous improvement in processes and non-quality costs.
• Providing the maximum guarantee for consumers in terms of food safety, thereby strengthening their confidence.
• Assuming organizational responsibility for meeting customer order specifications.
• By addressing suggestions and complaints from clients and consumers and evaluating their trends, to continuously improve our customer service system and establish improvements in processes.

Measures for the prevention of occupational risks.

The company’s management, aware that the activity it carries out may cause damage to the safety and health of workers and to third parties who may remain in the facilities, has decided to develop an occupational risk prevention management system integrated into its activity.

To this end, we are committed to complying with applicable legislation, both in terms of preventing damage and deterioration of health, as well as in the continuous improvement of occupational health and safety management.

Preventive activity will be aimed at avoiding risks and evaluating those that have not been able to be eliminated. To this end, the choice of equipment and work and production methods shall be made with a view in particular to alleviating monotonous and repetitive work and reducing its effects on workers’ health.

The entire organization is aware of the activities and principles regarding occupational risk prevention involved in the development of its functions, and these will serve as a guide for determining the objectives, which will be established annually in accordance with continuous improvement criteria, to ensure compliance with the entity’s policy, thanks to the effort and collaboration of all workers and managers and the support of the entity’s management team.