Joseph I.

Amistad Jr November 12, 2021

BSIE III-5

JA Foods Corporation

Vision:

To be the most delightful and enjoyable restaurant around the world. To provide comfort and happiness
for serving the best foods for everyone.

Mission:

To provide a sustainable, reliable and quality foods that brings joy and makes people’s day happy. To
creates a better place with better people for everyone through ensuring great taste foods and achieving
friendly restaurant. To provide the best for customers through high-quality and affordable delicious
foods.

Quality Policy:

We shall adhere to the necessary requirements and regulations provided by ISO 9001:2015 and undergoes
a thorough and robust processes to ensure standards are met and improve quality control. We are also
committed to ensure an active involvement of all employees through quality management system in order
to have a continual improvement of the organization and quality of the products.

We also continuously strive to exceed customer’s expectation and promote continuous improvement to
maintain outstanding quality of our products and ensures efficient and effective delivery and production
of the product.

We shall also constantly look for opportunities to apply our continuous improvement approach and
consider only a quality supplies from suppliers based on our standard requirements that aims to achieve
higher efficiency and effectiveness of the product and to also ensure products will meet or exceed
customer’s expectations and requirements.

This policy is reviewed regularly, and updated if required for continuing suitability and effectiveness and
to ensure Quality Objectives are set which meet the needs of JA Foods Corporations’ stakeholders. It is
communicated to all Staff though Induction Training.

Quality Objective:

Quality Control

• To effectively use quality control system and ensure foods are of high quality and meets or exceed
customers’ satisfaction. There must be 0.02% items failing quality control.
Production

• To continually improved production of foods specifically to reduce cost by 10 percent, improve

operational efficiency by 20% and zero waste. 100% effective utilization of resources and on time
delivery of the foods to achieve 100% customer satisfaction. Allowable defects by 2.5%.

Human Resource

• All personnel must be provided with adequate information and proper trainings to be able to work
with appropriate knowledge and skills that helps achieve or exceed organizational goals and to
consistently work aiming for high quality and strong commitment.
Purchasing

• To purchase raw materials in accordance with the specifications and requirements of our
customers and to achieve no supplier issues. To provide value for money using only suitable
quality materials and reduce cost in purchasing by 10%-15% relative to last years’ cost.

Accounting

• To accurately document and measure quality objectives through regular internal audit and
management review.