HACCP

HACCP: Hazard Analysis and Critical Control Point.

Food safety experts and regulatory agencies around the world recognize HACCP as the best method of assuring food product safety. Reser's Fine Foods has been an industry leader in establishing detailed quality assurance programs that are based upon HACCP, which focuses on process control and prevention of hazards during production, versus finished product testing after processing.

Identifying biological, chemical and physical food hazards.
Essentially, a HACCP system identifies the three specific food borne hazards, biological, chemical and physical that could adversely affect the safety of a food product, and determines where they could possibly occur in the manufacturing process. This hazard analysis serves as the basis for establishing critical control points (CCPs), which then become the steps in the process that must be under control to assure the safety of the food. Each CCP has a critical limit that must be monitored and it must be documented the the CCP was in compliance with this limit each time that the product is made. Examples of CCPs include cooking and cooling temperatures, pH, and metal detection procedures.

Reser's is committed to safe food manufacturing.
All Reser's products are manufactured under HACCP plans that were developed by the HACCP certified food safety professionals employed in each of our plants. Our detailed HACCP programs have been scrutinized and accepted by the regulatory agencies and third party auditing firms. These programs support our philosophy that food safety is our number one priority, and that Reser's products will always be safe and wholesome.