HACCP (Hazard Analysis and Critical Control Point) the food safety standard set by the U.S Food and Drug Administration.
- HACCP Principles
- Analyze hazards. Potential hazards associated with a food and measures to control those hazards are identified. The hazard could be biological, such as a microbe; chemical, such as a toxin; or physical, such as ground glass or metal fragments.
- Identify critical control points. These are points in a food's production--from its raw state through processing and shipping to consumption by the consumer--at which the potential hazard can be controlled or eliminated. Examples are cooking, cooling, packaging, and metal detection.
- Establish preventive measures with critical limits for each control point. For a cooked food, for example, this might include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes.
- Establish procedures to monitor the critical control points. Such procedures might include determining how and by whom cooking time and temperature should be monitored.
- Establish corrective actions to be taken when monitoring shows that a critical limit has not been met--for example, reprocessing or disposing of food if the minimum cooking temperature is not met.
- Establish procedures to verify that the system is working properly--for example, testing time-and-temperature recording devices to verify that a cooking unit is working properly.
- Establish effective recordkeeping to document the HACCP system. This would include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems. Each of these principles must be backed by sound scientific knowledge: for example, published microbiological studies on time and temperature factors for controlling foodborne pathogens.
GMP (Good Manufacturing Practices)
GMP, or Good Manufacturing Practice Regulations are set forth by the US Food and Drug Administration for food and drugs. These regulations require that manufacturers, processors, and packagers take proactive steps to ensure that their products are safe, pure, effective and current. GMP regulations require a quality approach to manufacturing, enabling companies to minimize or eliminate instances of contamination, mixups, and errors. This in turn, protects the consumer from purchasing a product which is not effective or even dangerous. GMP addresses issues including recordkeeping, personnel qualifications, sanitation, cleanliness, equipment verification, process validation, and complaint handling.
The GMA-SAFE program provides a reliable, comprehensive assessment of a company's entire food quality and safety system, including the areas of quality-related management responsibility, prerequisite programs, HACCP based food safety systems, production controls, quality management systems and regulatory considerations. This audit provides our customers with the details necessary to make educated decisions about doing business with Traina Foods.
USDA Certified Organic
Our Organic line of products is certified Organic by the U.S. Department of Agriculture. This certification means that customers can be sure that our organic dried fruit and organic sun dried tomatoes are produced using the highest organic production and handling standards in the world.
Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Farms as well as processors must have organic certifications in order to label their products organic.