Certifications

To ensure a quality product, we are 3rd party audited each year. To make a quality product, you don't just look at the what is produced. You look at every step in that process.

  • 3rd Party Annual Food Safety Audit - American Institute of Bakers
  • F.D.A.- Registered/Inspected with BioTerrorism #
  • HACCP - Hazard Analysis and Critical Control Point
  • F.D.A.- FURLS registered
  • U.S.D.A. - On Staff Certified Professional Food Manager
  • U.S.D.A. - certified for Hermetically Packed Foods
  • Certified Pest and Rodent control
  • K - Kosher

Processes

GMP's, HACCP, QC/QA, these are the terms we use in process and quality control. If you control all the ingredients that go into a quality product; if you control all the steps in the process that go into creating a quality product, then you will have a quality product.

  • G.M.P. - Good Manufacturing Practices - overall term for the various programs in a plant
  • HACCP - Hazard Analysis and Critical Control Point - documenting every step of a process that goes into manufacturing a product into its most basic parts.
  • Allergen Control - this includes controlling exposure of one product to the ingredients that make up an ingredient in another product to reduce cross contamination.
  • Quality Control/Quality Analysis - Product Testing for temperature, pH, brix, water activity

Packaging Technologies