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Pett Spice Products Inc.
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Quality Control
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Quality Statement Pett Spice Products is committed to providing
products which meets or exceeds all governmental, industry and customer safety and
quality standards. Our
consumers can be certain each product will be handled carefully to avoid contamination or break down of its physical
and/or chemical nature. It
also assures consumers they will receive the exact same products with consistent quality. Food Safety Our facility is operated and maintained to Baking) standards and consistently receives high ratings. HACCP and Allergen Continuous Improvement Programs are in place and functioning
to monitor our procedures/processes to ensure we are delivering the highest
quality products to our customers. Our programs are also inspected by several national
food companies to maintain the highest quality standards in the food industry. We are also willing, if asked, to work with customer Quality teams to
develop additional quality programs to meet your company’s expectations. HACCP Pett Spice Products strictly enforces HACCP (Hazardous
Analysis of Critical Control Points) as an effective and proactive measure of assuring
food safety. The seven
basic principles encompassed in the program are: Hazard analysis, CCP identification, establishing critical
limits, monitoring procedures, corrective actions, verification procedures
and record keeping/documentation. If a deviation is detected, appropriate steps are taken immediately
to reestablish control and assure potentially hazardous products
will not reach the consumer.
HACCP plans are constantly monitored and at least annually reviewed by a nine member cross-functional HACCP
team. Employees monitoring CCPs are annually trained in the technique utilized
to monitor each preventative measure or control. This training reinforces the understanding, purpose and importance of monitoring and accurately
reporting/documenting activities and results. Security Security is a major issue for every company. Security for our employees, property and processes is vital to the success of Pett Spice
and our customers. We
have installed security systems, implemented policies and procedures and developed the protocol to handle issues as
they arise. We take every employee, vendor and visitor’s safety very
seriously. All employees are admonished to immediately report any activity
or behavior which conflicts with our policies. Any breach of security is dealt with swiftly and prudently. GMPs It is our policy to follow GMPs to produce a safe, wholesome
and top quality product which has been prepared, packaged and held
under sanitary conditions free from contaminants. Appropriate resources have been allocated to follow all documented procedures to maintain
the highest standards to meet or exceed all applicable governmental, industry
and customer standards. Ingredient Inspection Incoming Trailer Inspection The Shipping & Receiving Department conducts a documented
inspection of all incoming trailers and their contents for security. A comprehensive checklist is used to maintain thorough and consistent inspections. Any physical, chemical or biological conditions which may render
the shipment unfit for food use is held for QA (Quality Assurance) disposition. QA will contact the supplier, the customer or both to discuss
and determine the best course of action to be taken. Incoming Ingredient Inspection The QA Raw Material Technician approves and documents
ingredients and packaging received from customer approved suppliers. This process includes raw material sampling/testing, verification of Of Analysis) with the approved customer requirements and verifies
the materials/ingredients are stored in specified conditions. Any issues discovered by the QA Tech will be held until QA contacts the
customer to discuss proper course of action to be taken. Ingredient Storage Ingredients are stored as delineated by customer specifications
or in accordance with GMPs and Allergen Control Protocol. Grain-based materials are restacked every month.
Other ingredients are inspected and restacked every three (3) months.
If any nonconformity is found, those materials are segregated and held for QA disposition. Sanitation Sanitation Policy Statement Pett Spice Products maintains a policy to prepare, package
and hold, as necessary, in a clean, sanitary and contaminant free environment
all wholesome food products as requested by our customers. Sanitation Standard Operating Procedures A Master Sanitation Schedule is maintained to specify
the frequency, responsibility and evaluation of routine maintenance cleaning
and periodic deep cleaning tasks.
This procedure manual is used for training purposes, documentation of task completion and as a reference manual
for cleaning equipment/materials used on various machines, building areas
and outside grounds keeping. Pre-operational inspection procedures are maintained
to ensure proper sanitary condition prior to line start up. Pre-op checklists must be signed off by the Line Supervisor, Sanitation Supervisor or
Manager and Quality Assurance Technician. All areas of Sanitation/housekeeping from Scheduling,
Pre-op inspections, chemical usage, monitoring and training are fully documented
and kept on file. A third-party
food safety auditing firm, usually American Institute of Baking ( Chemical Control & Training All cleaning materials and sanitizers are kosher certified
and meet all applicable regulations for their intended uses. Appropriate verification procedures are maintained with periodic testing to ensure
concentration levels are consistent with product labeling. Sanitation employees
receive documented training prior to performing those activities. Any employees using chemicals are trained in advance on their safe and intended
use of those chemicals. Documented
refresher training is performed annually or as needed if chemicals change. Food Allergen Employees receive documented training annually on Food
Allergens. The training is designed to raise awareness in identifying, managing
and controlling allergens. Food allergens are identified with bright ALLERGEN labels
upon receipt in the plant and controlled to prevent cross-contamination. They are always stored below non-allergen ingredients. If any ingredient is suspected to have been cross contaminated it is immediately segregated,
put on hold and reported to the Quality Manager for disposition. Allergen Containers and Equipment A comprehensive color coding program is maintained for
all utensils and equipment. Separate
set-up tables are used for staging allergen ingredients and are labeled as such. Production Scheduling Scheduling allergen products at the end of the customer’s
product run minimizes cross contamination risk. Proper cleaning/sanitation time is scheduled prior to the start of any subsequent production.
Packaging Material Control Procedures are maintained to control packaging materials and
finished goods to prevent any mislabeling. For more information call us at (404) 691.5235 or e-mail
us at
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