Quality Control & Food Safety
Food Safety and Quality is Priority 1
AdvancePierre Foods is committed to delivering safe, quality foods to our customers, and we follow world-class food safety programs every day in our facilities.
Food Safety & Quality Leadership: All AdvancePierre Foods plants have Steering Teams made up of management personnel and Global Food Safety Initiative (GFSI) subject matter experts responsible for implementing programs. As a result of this commitment, all AdvancePierre plants are SQFI (Safe Quality Food Institute) Level 3 Certified, the highest possible accreditation globally for the production of wholesome, safe and quality foods.
Food Safety Regulatory Compliance: AdvancePierre’s Food Safety HACCP (Hazard Analysis & Critical Control Points) systems meet or exceed USDA and FDA regulation and are third-party accredited by the International HACCP Alliance and Texas A&M University. Extensive pre-shipment reviews are completed on all products to ensure accuracy and that all critical points have been met.
Food & Plant Sanitation: Each manufacturing facility has prescribed sanitation procedures that meet and/or exceed the sanitation regulations in 9 Code of Federal Regulations, Part 416. The health of employees is addressed in the Good Manufacturing Practices (GMP) and is verified daily by the AdvancePierre Quality Department.
Personnel Training: Each new AdvancePierre employee completes a comprehensive food safety training program that includes – but is not limited to – HACCP food safety, food quality, GMP and Allergen Control. All employees receive yearly refresher training as well as continued education on food safety-related topics.
Process Management & Oversight: AdvancePierre products undergo thousands of food safety-related tests and quality measurements each and every day to ensure we’re delivering safe and quality foods day in and day out.