We believe that a comprehensive program to reduce product risk, foodborne illness and food-related injury is necessary. Therefore, we have created a program that includes company standards, associate and manager education, training, self-inspection, internal audits, and vendor certification. Each one of these elements is critical to the strength and success of the entire program. But the starting point for the success of each element is a uniform performance standard.
Our strict adherence to a Quality Assurance Standards and Solution training program establishes performance standards for food protection, upheld by stringent guidelines including:
- SOP’s (standard operating procedures)
- SSOP’s (sanitation standard operating procedures)
- HACCP (hazardous analysis critical control points)
Our quality assurance guidelines are based on regulations proposed by both the Food & Drug Administration and the Department of U.S. Public Health Services. Best practices, as presented in the 2019 Food Code, have also been incorporated into our standards.
We are focused on the food handling process, the fundamentals of which are set forth in the HACCP framework. This program embraces strict procedures followed at critical control points. Monitoring of adherence to these Standard Operating Procedures is required, as is record keeping to document our efforts to keep food safe.
Our Managers must periodically verify that the HACCP system continues to effectively meet needs and address the challenges of the operation. We believe that these steps, along with certifications of incoming goods (vendor certifications), will serve to safeguard public health and ensure the food we serve is in the best possible condition for our valued customers.