Food Safety

Food Safety/HACCP

SCS is committed to maintaining the safety, quality, and wholesomeness of our customer’s products while under our control. Based upon regulations issued by the Food and Drug Administration (FDA) involving Hazard Analysis Critical Control Point (HACCP) principles, SCS has identified specific points within our process that, through monitoring and documentation, will enable SCS to fulfill our commitment to our customers. These limits and procedures have been in place at since September 16, 1995.

Time, temperature, documentation and communication are the focus of the SCS HACCP program.

Whenever a critical limit at any of our control points is exceeded, the SCS corrective action will include contacting the customer immediately. Additionally the customer will be notified concerning damaged product and/or questionable trailer/container conditions.

American Institute of BakingOur sanitation program exceeds the requirements of our customers, the Food and Drug Administration and the United States Department of Agriculture.

We have received a Superior rating every year!

The American Institute of Baking provides SCS with in-depth facility audits designed to address the five primary areas of a food safety program:

  • The Adequacy of the SCS Food Safety Program
  • Pest Control
  • Operational Methods and Personnel Practices
  • Maintenance for Food Safety
  • Cleaning Practices