Rinkoff Production Process

Here at Rinkoffs we understand that buying from reputable supplier is important to you and your customers.

We understand the importance of complying with The Food Safety Act 1995 and use of HACCP (Hazard Ananlysis Critical Control Point).

HACCP is a systematic approach to identifying potential hazards and risks associated with the production process, allowing them to be corrected before it becomes a problem, thus leading to less end product testing and more on preventing failure from occuring.

HACCP, although mainly for safety, we use the same techniques for our quality control systems.

To ensure good quality products, we only use the finest quality ingredients from reputable suppliers. These ingredients are satisfactory for our needs upon which we have implemented controls and procedures on traceability for our flours and ingredients, also monitoring of temperatures during the production process.