WHAT IS HACCP?

We follow a HACCP Program which is a systematic preventive approach to food safety. HACCP is important because it prioritizes and controls potential hazards in food production. We create control points in the process and monitor them to prevent potential hazards. Our HACCP Program also includes prerequisite plans, including Sanitation Standard Operating Procedures (SSOP) and allergen handling protocols. These additional plans create a very clean environment and ensure proper ingredient handling. By controlling major food risks, we can better ensure that our products are as safe as good science and technology allows.

PRE-PRODUCTION

Before meal preparation begins, all food contact surfaces, equipment, walls, floors, doors, and sinks undergo a complete washdown with cleansing and industrial-grade multi-purpose sanitizers. This is followed by a supervisor inspection according to a set checklist of control points. In this way, we clean, sanitize, and inspect any item that comes into contact with food throughout the production process.

IN THE KITCHEN

In the kitchen, you’ll find employees in crisp, clean lab coats, with protection from head to hands, including hairnets, aprons, sleeve protectors and gloves when working in the processing room. Our staff washes their hands and changes gloves between every task.

We clean all food contact surfaces with quaternary sanitizer when each food handling task is finished and before the next task is started. Quats (quaternary ammonium compounds) are industrial-grade multi-purpose sanitizers.

CRITICAL CONTROL

We identify and monitor our critical control points during our food production practices. All proteins are cooked and chilled within government accepted times and temperatures to eliminate or curtail pathogen growth. We also monitor all walk-in refrigeration and freezer temperatures to keep control of our products’ cold chain.