1. Scope and objectives
Food safety and quality are the foundation of HKFoods’ sustainable business. Food products must be safe for consumers, and the quality of our products and operations must meet the expectations and requirements of stakeholders, customers and consumers. The food safety and quality policy is followed throughout the HKFoods Group, and it applies to our whole supply chain.
2. Food safety and quality as part of HKFoods´ strategy
Food safety and high quality are our priorities. They are an integral part of our corporate culture and management system, and measurable targets are set for them annually to promote continuous improvement.
The implementation of the food safety and quality policy and the achievement of the set targets are ensured through well‑defined processes and the expertise and commitment of our personnel and management. The design of HKFoods’ products and processes takes the needs and expectations of internal and external stakeholders into account. We know consumers’ taste preferences and offer nutritious options ranging from raw materials to ready meals.
We report the results annually in the company’s sustainability statement.
3. Food safety and quality management
HKFoods is committed to complying with statutory and regulatory requirements for food safety and quality, as well as quality requirements separately agreed with customers. In product development, we take nutritional recommendations into account and encourage a varied diet.
HKFoods ensures the safety and quality of products throughout the supply chain. We actively assess product safety and quality risks in the supply chain in accordance with our systems of operation. The safety and quality of raw materials are of paramount importance in ensuring food safety and quality, so we source only from approved and assessed suppliers.
In our production units, food safety and quality management is based on good hygiene, an HACCP-based self-monitoring system and a certified food safety system. All HKFoods’ production units are certified in accordance with a food safety standard approved by the Global Food Safety Initiative (GFSI).
Packaging labels are an important source of information that allows consumers and customers to assess the suitability of products for their own use. We provide consumers and customers with essential product information, in compliance with registration, to support decision-making.
Food safety and quality management is enabled through close collaboration and open communication with HKFoods’ personnel, producers, consumers, customers, suppliers and other stakeholders.
4. Safety first, quality always!
HKFoods’ management is committed to systematically strengthening the food safety culture, the organisation’s food safety and quality expertise and awareness, technical skills and risk management through comprehensive programmes.
Competence and commitment to food safety and quality is achieved through:
- Professional and fair management
- Induction and regular training
- Clear targets, regular monitoring and timely measures
- High quality of staff competence in food safety and hygiene
- Staff awareness of the risk of food fraud and intentional damage
- Compliance with local food safety and quality management systems
- Compliance among suppliers and subcontractors with the agreed food safety and quality requirements
- A high level of traceability
- Animal welfare
5. Responsibilities and roles
HKFoods’ management is responsible for planning and resourcing operations so that the principles of this policy, as well as the supporting instructions and guidelines, can be implemented, and that food safety, product quality or operational quality are not compromised at any stage of the process.
Each HKFoods employee is responsible for ensuring food safety and quality in line with their job description, this policy, and guidelines and procedures.
6. Policy amendments
Amendments to this policy are subject to approval by the Board of Directors of HKFoods Oyj, except for changes of a technical nature that do not materially affect the content of the policy. Such technical amendments are subject to approval by the policy owner. All amendments must be notified to the Board of Directors.
7. Communication and implementation
The quality organisation is responsible for communication, training and practical implementation related to this policy throughout the Group, to ensure that all employees have a clear and consistent understanding of the policy. The sourcing organisation is responsible for policy communication and engagement concerning the value chain.
8. Internal controls and reviews
The policy owner is responsible for providing appropriate internal controls to ensure compliance with this policy and the related guidelines and processes. The practical implementation and compliance of the policy is assessed regularly through audits carried out by both internal and external parties.
9. Consequences of non-compliance
Any breach of this policy by an HKFoods employee will lead to appropriate consequences, up to and including termination of employment. A breach may also be reported to the authorities if HKFoods has reason to suspect that the employee’s behaviour is unlawful.
Approved by the Board of Directors on 26 September 2025.
