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FEATURE We are ISO 9001 ACCREDITED Good news for you and your customers! The ISO accreditation is only awarded to companies who demonstrate that they are developing, documenting and implementing their Quality Management System. This accreditation is achieved by successfully completing regular audits by an independent third party registrar. 2 What’sHot At Henry Colbeck every employee in every department is engaged in meeting our standards and achieving a process of continual improvement. We have a team of Internal Auditors that audit every department on an ongoing basis to make sure that this process is happening. Twice a year qualified External Auditors come in to check that we are doing what we say we will do. Why is our accreditation good for you? • You can be reassured that we buy from reliable suppliers and check their credentials. • We hold all current product specifications on file and keep them updated. • We have controls in place regarding best before dates and damaged goods, so your goods arrive in premium condition. • Our ‘frozen chain’ is important to us and we protect our frozen goods through implementing high standards. Our freezer equipment is alarmed in case of any break downs and we have back-up generators in case of power cuts in our cold stores. We also monitor all vehicle fridges 24/7. • Within our Quality system we have a HACCP procedure specifically designed to consider the safety of foodstuffs. At least once a year we consider the potential risks, how we minimise them and what the appropriate action is in the unlikely event that something is of concern. ISO accreditation means that you can reassure your EHO, Trading Standards and customers that your supplier is ISO accredited. ISO is a mark of quality that you can rely on. For further information email our Quality Administrator, Anne Sultman anne.sultman@colbeck.co.uk 3
Fish & Chips – It’s a Family Affair FEATURE How I became ‘hooked’ on Fish & Chips I have been commercially involved in the fish and chip industry since leaving school in 1955, over sixty years ago! I was first ‘hooked’ on fish and chips when as a young child during the second World War, our local Fish and Chip shop, ‘Fishy Gerrards’ offered a delightful meal of Cod and Chips, wrapped up in newspaper. The chips cost one old penny and the fish all of three old pence, adding up to 4p which equates to 1/60th of £1! In our modern decimalised currency that amounts to less than two new pence for a delicious meal! Bill Colbeck - Henry Colbeck Chairman “It is a great tribute to the Fish & Chip industry that Fish & Chips have not only survived the intense competition from so many quarters but have actually seen an increase in the number of portions that are sold.” During the war our brave fishermen used to go to sea knowing that they might hit a mine or blown up by a torpedo. The fish they caught was the only food that was not on ration during the war. Perhaps it was this unique situation that helped the British to develop their love of Fish and Chips which continues to this day! Fish and Chips were the original British ‘Take Away’ food. It was never and will never be a ‘Fast Food’. To produce really good Fish and Chips takes a lot of careful preparation and skill using the basic ingredients. Sourcing the right potatoes, grown in the right climate and soil; choosing the right fish caught in our cold northern seas and ensuring that it suits local taste; Haddock only in Scotland; ‘Skin On’ Cod in Yorkshire and large slices of Skinless Cod in the hungry industrial areas of the North East and then choosing the right batter flour (different from region to region) with which to coat it and then frying it in the right type of oil or fat is just part of the skill that is required to produce the meal that will meet local expectations is no easy task! It was into this fascinating industry that I came when I first started working for my father, helping to deliver goods by van during the school holidays when we sold only a very limited range of ambient products and no frozen product at all. What’sHot 3
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