FirstClass Foods, Inc., with establishment # 18895 / P1889, has and will continue to operate and implement Food Safety Procedures consisting of: Standard Operation Procedures (SOP’s), Sanitation Standard Operating Procedures (SSOP’s), Hazard Analysis Critical Points Program (HACCP), Good Manufacturing Practices (GMP’s), Food Security Program and other established pre-requisites.
Food safety is our number one priority. We are dedicated to serving the safest products to our customers with a 100% on-line Quality Control program.
For more than 55 years, FirstClass Foods has been committed to providing customers with creative quality meats and unique value-added programs.
FirstClass Foods has systems and controls in place designed to ensure safety of the food products we supply to our customers. Our suppliers follow strict guidelines that deliver high quality meat products.
We maintain on-file certification from our suppliers of raw meats and letters of guaranty of their compliance with existing and revised regulations from the FDA, FSIS and USDA regarding food safety procedures.
We have validated interventions to reduce or eliminate E.coli 0157:H7 below detectable levels.
We maintain on-file written procedures from the slaughter operations of their preventive steps taken to reduce the risk of E.coli 0157:H7 and Salmonella throughout their operations and humane treatment of all animals.
FirstClass Foods uses the latest equipment and technology for pathogen intervention and testing procedures. Third Party Audits are performed yearly and we have consistently received exceptionally excellent scores. Our Quality Control system ensures that our suppliers and producers work very closely with us to guaranty their products be of the safest and highest quality.
We continue to develop new standards and are focused on implementing interventions for safe meat products.
Quality Control measures are the heart of our processing plant.
HACCP standards are strictly enforced to ensure Food Safety is always a top priority. HACCP is a systematic approach to the identification, evaluation and control of food safety hazards. Control Points are closely monitored to ensure all products have been safely processed and packaged.