A LIMERICK food business has become only the 50th business in Ireland to be recognised to an international food safety standard.
Key Ingredients, based in the Annacotty Business Park, has been certified to FSSC 22000 standard, meaning its fare is produced to the highest food safety standards.
The company, which first opened its doors in 2013, supplies spice blends to businesses across Ireland, the UK, and the US.
Managing director Peter Doyle said that the new certification is certain to open new doors for the company, a welcome boon at a time when many businesses are facing financial hardships.
“This accreditation will establish Key Ingredients as one of the top food ingredients suppliers and manufacturers in Ireland and will assist in our sales growth plans,” he said.
“All businesses face cost challenges such as raw materials, energy, distribution, and wages. Businesses must work closely with their customers to share these rising costs.”
Key Ingredients currently employs 30 people and will celebrate ten years this coming August.
The company was founded in 2013 following the closure of National Food Ingredients (formerly based on the Dock Road), when many of the company’s former staff found themselves looking for new opportunities in a field they had many years’ experience in.
Mr Doyle shares that having the right team is crucial in ensuring quality and high standards, and hugely helped solidify the new accreditation.
“Ensure you have a good team of employees who prioritise customer service and quality. Get these priorities right, everything else will follow,” the managing director offered as way of advice.
Key Ingredients put sustainability to the fore, he adds. The company is a member of Origin Green, a programme set up to help food producers become more sustainable, and has recently invested in a 92kw solar panel system to reduce its carbon footprint.
“We have also reviewed our packaging and increased some bag sizes in order to use less packaging,” Mr Doyle explains.
“We are committed to managing our energy usage and minimising our impact on the environment.”
