Horsemeat: Pub Chain Promises Change
Updated: 8:38am UK, Tuesday 26 February 2013
After horsemeat was found in two food products sold in its pub chains, Whitbread's chief executive Andy Harrison released a statement of what measures his firm would take to prevent a repeat of the scandal.
Whitbread is the proud owner of great brands including Premier Inn, Beefeater, Table Table and Brewers Fayre.
We aim to put the customer at the heart of everything we do and our teams are dedicated to delivering a great experience for each of the 21 million customers who visit our brands, time and time again.
We have been dismayed by the recent discovery of equine DNA in two of our restaurant products (lasagne and beef burgers). This is not just a Whitbread problem, but a wider issue of quality control within parts of the processed meat supply chain, which supplies a number of restaurants and retailers.
This situation is totally unacceptable and, as a leader within our industry, we are taking a wide range of actions to fix the problem and to ensure that it does not happen again. Let me tell you about the steps we are taking.
As soon as the horse meat problem arose, we carried out urgent tests on processed beef products and immediately removed the two affected from our menus. This was over and above seeking assurances from our suppliers.
We are extending our testing to all of the processed meats we buy from our suppliers, to ensure that all deliveries meet our demanding product specification.
We shall then introduce a completely new system of certification for all of our processed meat suppliers, to guarantee the quality and specification of our products, which will help to ensure that this problem does not happen again.
Whitbread will also be working with the Food Standards Agency to assist them in setting tougher standards and controls to apply right throughout the restaurant industry.
Finally, I would like to apologise sincerely if this issue has caused you any concern and I very much hope I have given you the confidence to trust in the integrity and quality of our food in the future.
Andy Harrison, Chief Executive
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