Food Safety We invest in resources and systems to guarantee safety, protect brand integrity, and provide for continuous improvement in products and processes while educating employees and maintaining a high-quality working environment. We do this through employee involvement, education, and the pursuit of excellence in our quality vision. Each production line is monitored through the use of Hazard Analysis Critical Control Point (HACCP) systems to assure safe, wholesome food for consumers. Our HACCP prerequistite programs include Premises Control, Receiving and Storage Control, Equipment Performance and Maintenance, Personnel Training, Sanitation and Pest Control, Allergen Control, Bio-Security, and Recall. All of our facilities are audited by regulatory agencies (USDA, FDA, WDATCP) and by the National Food Processors Association (NPPA – Safe Audit). Quality Systems Our policies and procedures are organized to be compliant to ISO 9000 (Quality Management Systems) and ISO 17025 (General Requirements for the Competence of Calibration and Testing Laboratories). Data and documents are controlled. A corrective/preventive action system is in place. An extensive internal quality audit program is operating. Our quality systems are based on doing things right the first time! Procurement Product quality starts at our suppliers. New suppliers go through a 28-step process to assure that they are able to consistently meet our specifications. A corrective/preventive action system is in place to identify deviations to specifications with a feedback and improvement loop. State certified cheese graders and supplier quality managers work directly with our suppliers to assure that our product standards are achieved each and every time. On-Line Control The operators on each production line continuously monitor the quality of the packages produced. All production lines are equipped with metal detectors that are verified and the results documented on a regular basis. Statistical Process Control is used to monitor weight control to meet guidelines of National Institute of Standards and Technology (NIST) to meet USDA and FDA regulations. Quality assurance technicians conduct effectiveness checks through SOP audits and finished product audits using a statistically based sampling plan, then provide feedback to the line operator. The People The Quality Systems staff is a technical resource for internal and external customers, specifically related food safety, regulatory requirements, and continuous improvement methodologies. The Quality Systems staff includes several American Society of Quality Certified Quality Managers, Quality Auditors, and Quality Engineers.