Standard Sanitation Operating Procedures and Program

Equipment and utensils are cleaned throughout the day and a post production sanitation crew cleans the facility to a nearly sterile condition. The sanitation is verified by a pre operational inspection which is documented on a daily Sanitation Report prior to the start of production. However, all "dirt" cannot be seen with the naked eye, so Bioluminescence swabs are used to detect any residual ATP, the building block of organic matter.

Hazard Analysis of Critical Control Points (HACCP) Program

HACCP is a science based program used to protect the food supply against biological, chemical and physical hazards. The program was pioneered during the 1960's in conjunction with the NASA Space Program to ensure the astronauts of the Gemini Space Program would not be sickened with foodborne illness. All of our products follow these strict HACCP guidelines. We establish and focus on the critical process control points to ensure food safe products.

Qualified Through Verification

This program is audited for compliance by the USDA on an "unannounced" basis. Our program consists of record keeping procedures, micro testing program, pest control programs, SOPs, recall procedures, and training.

Third Party Microbiological Testing Program

The products that we produce, as well as the raw product and the facility, are tested on a regular basis for the presence of spoilage bacteria and pathogens by a fully accredited independent food testing laboratory with 35+ years of experience. In addition, we test our products daily in house for E-coli and total plate counts.

Record Keeping

Quality Control Technicians are responsible for the completion of all records associated with our Critical Control Points (CCP). In all we complete over 20 records throughout the production day. Only HACCP certified managers are permitted to sign off on critical records.