It is the policy of Jaymak to provide an on-going pro-active approach to risk minimisation, food safety and contamination control in the market we service.

We are committed to producing preventative maintenance programs of the highest quality and service that always comply with relevant legal requirements and are of the highest standards of food safety that are conducted under stringent conditions of hygiene and control. This includes but is not limited to the requirements outlined in the national food safety legislation developed by Food Standards Australia New Zealand (FSANZ), ISO/AS 22000-2005 Food Safety Management System, AS 4709-2001 “Guide to cleaning and sanitizing of plant and equipment in the food industry” and material from the National Occupational Health & Safety Commission in relation to “duty of care” and ensuring the health, safety and welfare at work.

Our Compliance to our standards will be determined through effective inspection and audits conducted by management weekly and through an independent audit annually. These audits will measure the effectiveness of our service team to meet the guidelines in AS 4709-2001 as well as the Company’s 12 “Service Plus” standards.

• Use a documented Quality Management System for all parameters of our business.
  
  
• Have all staff suitably trained in Hazard Analysis Critical Control Point (HACCP) principles, food safety and risk management to conduct our service at the highest possible level.
  
  
• Effectively use HACCP principles at all stages during our treatment procedures.
  
  
• Use suitably designed and maintained stock and equipment that will be constantly reviewed to improve efficiency and effectiveness of operation.
  
  
• Follow procedures to ensure the safe and effective use of any products and procedures.
  
  
• Continue to educate staff in the operational standards, personal safety and food safety.
  
  
• Communicate our food safety and operational objectives throughout all levels of our organisation.