Here is the translation of the provided text:

To provide high-quality catering and accommodation services in railway transport.

To continually improve the quality of catering and accommodation services to ensure maximum customer satisfaction.

To succeed in the competitive environment of the catering service market is the concern of every employee in the company.

To stay informed about the needs of current and potential customers and to incorporate their feedback into the company’s quality and food safety system.

To deepen the commitment of every employee to service quality.

To contribute to the continuous development of human resources and the professionalization of the services offered through employee education.

To strengthen and develop the company's position in the European catering service provider market.

To strengthen and develop the company’s position in the European market for the production of hot and cold meals.

To produce and distribute exclusively high-quality, competitive, health-safe, and secure food.

To document, review, and update the rules for good manufacturing and hygiene practices (GMP and GHP) and necessary prerequisite programs (PRPs), measures against bioterrorism, and food fraud prevention. In managing production, continuous attention will be given to adhering to these rules.

To conduct regular training for employees on established personal hygiene rules, GMP, GHP, PRPs, measures against bioterrorism, and food fraud prevention.

To ensure ongoing active communication with customers, provide specific groups (such as allergy sufferers) with information on the presence of allergenic ingredients, and incorporate any food safety-related comments and requests into GMP and GHP.

To ensure ongoing active communication with suppliers of raw materials and packaging, specify safety requirements for raw materials and packaging materials according to legislative requirements, perform checks on these requirements, and accept only safe inputs for further processing.

To conduct annual validations of control measure combinations by the FSSC team (HACCP, VACCP, TACCP). To detect food fraud and food defense.

To meet applicable food safety requirements, including those of regulations, regulatory authorities, and mutually agreed customer requirements concerning food safety.

To comply with legal and other requirements related to energy management and other obligations the company has committed to.

To continually improve and seek savings in energy management and reduce energy consumption.

To provide information and resources needed to achieve set goals and target values.

To address feedback from employees and the public regarding the impact of products on the EnMS system.

To continuously educate, motivate employees, and increase their knowledge and care for energy-efficient and economical energy usage.

To support energy-efficient products and services in the purchasing process.

To involve all stakeholders in the implementation of their improvement suggestions in energy management.

To regularly review the policy, its suitability, appropriateness, and effectiveness.