More“This has been a very intense, lengthy process, and it’s taken a tremendous effort on the part of our people. It’s been well worth it,” stated Steve Jurek, executive vice president of operations for Gold’n Plump. “With consumer skepticism and uncertainty around the safety of the U.S. food supply, retailers and foodservice providers are looking for assurances from suppliers. It means peace of mind,” he added.
According to Jurek, the company had been operating under a Hazard Analysis Critical Control Point (HACCP) Plan since 1997. HACCP plans help prevent food safety breaches before they occur versus testing finished products to ensure adherence to standards. To become SQF 2000 Level 2 Certified, a company must prove to a third-party examiner that it consistently and successfully implements its HACCP plan. This also includes appointing onsite SQF “practitioners” at each production facility, the implementation of comprehensive training programs, and regular, ongoing audits. Overall, it assures that food is produced, processed, prepared and handled according to the strictest of standards.
“The values of ‘quality’ and ‘process excellence’ have been a big part of our company philosophy for a very long time, but more and more, customers are looking for tangible proof of a companies’ values,” said Jurek. “We’re pleased to be able to provide that proof through SQF certification and further differentiate ourselves from other chicken companies,” he added.
Source: Gold’n Plump Poultry
