To assure our products will not cause harm to the consumer, food safety is the one of the most important parameters to us as a company. We utilize A total control system that takes into account every step in the manufacturing process. This encompasses everything from product development and supplier selection to receiving, handling and storage of our ingredients and finished products.
The timeless saying, “an ounce of prevention is worth a pound of cure” still rings true today with our company. Food safety is addressed through a HACCP plan (Hazard Analysis Critical Control Points). This involves analyzing any and all hazards associated with the product at every step of the process. Hazards can be biological, physical, or chemical. Control points are then implemented at steps where hazards are detected to minimize risk and ensure food safety. These control points are monitored carefully. Verification is accomplished through various perspectives and repeated to ensure credibility. The HACCP plan is reviewed continually to account for changes and a scientific validation is conducted yearly to prove the efficacy of the plan.
We are committed to providing safe and wholesome foods. All of our products are produced in accordance with our HACCP plan and address all reasonably occurring physical, chemical, and biological hazards associated with our processes.
In addition, professional food safety consultants audit our facility and food safety programs, giving us and our customers additional assurance that our products are being produced in the safest possible way. They include the United States Army, SQF and Cook-Thurber as well as USDA, TQC and FDA. Our in-process quality control points ensure that our finished products will meet or exceed customer expectations of safety, taste, texture, and overall quality.