To minimize food safety and security risks, Golden County Foods, Inc., vigilantly monitors its food production process–from receiving to shipping.

• 2003 SUPERIOR rating from AIB (American Institute of Baking).
• 2004 Excellent Award from Cooke and Thurber for Best Industry Practices.
• U.S.D.A. inspector’s office on-site.
• Audits by customer representatives and inspectors.
• Each employee is trained to apply the principals of GMP (Good Manufacturing Practices) and HACCP (Hazard Analysis Critical Control Points). Both insure the safety of all products produced in our facility.

COAs (Certificates Of Analysis) are required for sensitive materials. All incoming ingredients are tested upon receipt against specifications for microorganisms, foreign material, color, texture, flavor and odor.

Plant sanitation is monitored continuously:

ATP-bioluminescence technology is done every 24 hours on equipment after a complete sanitation, and results are reviewed daily. Equipment is tested before production begins to assure cleanliness.

Environmental testing is done weekly to monitor for microbial contaminants.

Finished product sampling is performed daily for overall quality. Testing includes product appearance, flavor profile and microorganisms. All finished products are held until the quality has been determined to be acceptable and then released for shipment.

Strict food security procedures, such as employee background checks and controlled access to production facilities, minimize the risk of food tampering. For security reasons, the extent of our precautions remains confidential. However, we welcome requests from customers and potential customers for further details.