Quality Assurance - Research and Development

Our in-house R&D lab is one of our busiest departments. Staffed with Food Scientists and a Corporate Chef, they keep busy assisting our customers develop custom formulations for their products.

As we run some of our lines 24 hours / 7 days a week, our Quality Assurance team is always on duty performing ongoing tests to assure that your products are both safe and consistent. Routine inspection of incoming raw materials is followed by regular checking during the life of the item. Of course we keep full records of each production run and the shipments of finished goods. And although the list is too long to elaborate, rest assured that our quality systems are the best in the world!

Here is a short summary of some of our systems.

AIB Inspections
We use the American Institute of Baking (AIB) to perform regular inspections of our facilities and our processes. We have voluntarily requested to use AIB's unannounced inspection plan, which allows them to visit and audit our facilities at any time without advanced notice.

US Food and Drug Administration
The FDA regulates many aspects of food handling and processing. We always go beyond the minimum mandated requirements.

US Department of Agriculture
The USDA regulates our use of meat and dairy products. We are careful to follow all of their guidelines to ensure that every batch of every product is safe.

HACCP (Hazard Analysis and Critical Control Points System)
HACCP is the Hazard Analysis and Critical Control Points system that was developed to ensure the safety of food for United States astronauts nearly 30 years ago. For more information visit the FDA's HACCP web site.