Food safety is top priority at St. Clair Foods. We are SQF Level II certified, inspected daily by the United States Department of Agriculture (USDA), and routinely inspected by the Food and Drug Administration (FDA), as well as the Tennessee Department of Agriculture. In addition, professional food safety consultants inspect our production plant regularly, as well as audit all of our documentation on food safety and quality programs, giving additional assurance that the products are being produced in the safest possible way.
From the initial receiving of ingredients, into the production process, and finally to shipping finished products, quality and safety are verified every step of the way. All of our products are produced in accordance with Hazard Analysis and Critical Control Point (HACCP) principles that address all reasonably occurring physical, chemical and biological hazards associated with our products and processes.
Quality awareness is instilled throughout the organizational structure of St. Clair Foods. We rigorously train our team members on Sanitation Standard Operational Procedures (SSOPs) and Good Manufacturing Practices (GMPs), and our Quality Control experts routinely perform checks to ensure everyone is following through with their responsibilities. Frequent pathogen testing within the plant and on finished product is also conducted and sent to a certified, independent laboratory for analysis. All of our food safety programs are designed to match and in most cases, exceed all regulatory requirements of the government and of our customers.