Certifications & food safety

The standards we run under.

The programs behind every batch, and the documentation your QA team will ask for.

01 — Standards and programs

FDA registration

Registered food facility under the Bioterrorism Preparedness and Response Act. [confirm registration number on request]

Current Good Manufacturing Practice

cGMP under 21 CFR Part 117 Subpart B, covering personnel, plant and grounds, sanitary operations, equipment and process controls.

HACCP

HACCP plans for each product class.

FSMA preventive controls

Hazard analysis and risk-based preventive controls for human food, per FSMA.

Allergen control

Ingredient segregation, line sanitation between allergen changeovers, labeling verification and documentation.

Traceability and recall

Lot-level traceability from raw ingredient to finished case. Documented recall and mock-recall program.

Sanitation and environmental monitoring

Sanitation SOPs, pest control program and environmental monitoring across production and storage zones.

Certifications held

[Owner to list]

In progress

[Owner to list, e.g. SQF]

Third-party audits · Kosher · Organic

[Owner to confirm]

Request documentation.

Certificates of analysis, allergen statements, certificates of insurance, spec sheets and audit summaries. Sent to your QA team on request.