Food Safety

The assurances of safety and quality are two of the most important parameters in a food company.   They are assured by a total control system that takes into account every step in the process.  This includes everything from product development and supplier selection to receiving, handling and storage. 

Food safety is addressed through a HACCP plan (Hazzard 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.