Moore Food Distributors is proud to be a member of HACCP
1. Identify the hazards and list preventive measures to control them. 2. Determine the critical control points. 3. Establish limits at each critical control point. 4. Establish procedures to monitor the critical control points. 5. Establish corrective action to be taken in case of a deviation
6. Establish procedures to verify all systems are working correctly.
7. Establish effective record-keeping
Quality Assurance Protocols and Procedures
Facilities.
Our establishment is located, constructed and maintainedaccording to sanitary design principles. There are linear productflow and traffic control procedures to minimize cross-contamination from raw tocooked materials.
Supplier Control.
Our facility assures that its suppliers have in placeeffective GMP and food safety programs. These are the subject ofcontinuing supplier guarantee and supplier HACCP system verification.
Specifications.
All of our products have written specifications for all ingredients, products, and packaging materials.
Cleaning and Sanitation
All procedures for cleaning and sanitation of the equipment at ourfacility are written and followed. A master sanitation schedule is always in place.
Training.
All employees receive documented training in personal hygiene, GMP, cleaning and sanitation procedures, personal safety, andtheir role in the HACCP program.
Receiving, Storage and Shipping.
All raw materials and products are stored under sanitaryconditions and the proper environmental conditions such as temperatureand humidity to assure their safety and wholesomeness.
Traceability and Recall.
All raw materials and products are lot-coded and a recallsystem is in place so that rapid and complete traces and recalls can bedone when a product retrieval is necessary.
Moore Food Distributors is proud to be a member of HACCP