Neco Foods has, and always will, consider food safety and continuous improvement of our products the most important ingredient to our success. Various safety initiatives and training programs have been implemented to maintain the highest level of food safety. We have implemented a stringent HACCP plan, preventive maintenance and metal detection as well as a supplier approval program. In addition to the in-house programs, we have outside companies conducting food safety and G.M.P audits at our facility. We are proud to have received the highest rating, Gold Certificate from Sillker Laboratories for the past two years.
All of our products receive a four point inspection check before the final product leaves our facility. Inspection checks are performed when the product is received from our suppliers, before the mixing of ingredients, before packaging and before shipping to ensure the absolute best product.
Our quality assurance laboratory is equipped with a microbiologist and state of the art equipment which allows us to do rigorous product safety testing in-house.
The USDA has also become part of our quality assurance program monitoring our salad production which has become an integral part of our manufacturing program.
PEST CONTROL
Neco Foods has a responsibility to provide its customers with safe wholesome products. Neco Foods does not tolerate adulteration of any of its products by pests or residues caused by pests. Furthermore, actual or perceived threats by pest infestations, their residue may prompt regulatory action taken by governmental agencies. Therefore, Neco Foods has developed a pest control program to insure the safety and wholesomeness of its products is upheld.
This program is designed to protect this facility from actual and potential adulteration from rodents, insects, birds, reptiles, mites, flies, and other pests. This program is operated under the supervision of a licensed pest control operator (PCO) but contributions are also made by employees through observations, good housekeeping and proper facility design.
The entire facility is inspected weekly by a pest control technician for rodents, insects, reptiles, other pests or unsafe or unsanitary conditions. All pest control chemicals or methods will be made in accordance with FDA, EPA, and FIFRA regulations. Employee observations of pest activity will be recorded on a work order form kept at the desk of the Quality Assurances office, so that the PCO may address the problem. The PCO weekly service report will be stored in the PCO log book. These reports will contain pest observations, control methods used, pesticides applied or any suggestions made to enhance the pest control program. These reports are reviewed monthly by Neco Food's Quality Assurance Manager and documented using a PCO audit sheet.
SANITATION
A clean production facility and equipment is essential to produce clean, safe, high quality food products. Neco Foods employs a full time crew of sanitarians/production personnel to thoroughly clean and disinfect all food producing areas and equipment. In addition, other employees are assigned to clean other portions of the facility. A master sanitation schedule has been developed to define areas and schedule cleanings.
Effectiveness of cleaning is evaluated daily in the plant by using microbiological swabs and swabs utilizing ATP detecting systems. Additionally, swabs are taken of drains for detection of Listeria species. Effectiveness of sanitation procedures are also evaluated during monthly audits whereby points of concern are noted and corrective action noted.
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HACCP
HACCP (pronounced hassip) is an acronym for Hazard Analysis and Critical Control Points. The intent of a HACCP program is to both identify food health hazards and define the prompt action necessary to correct hazardous conditions in areas of food production, distribution and handling. The HACCP concept was first used by NASA in the Apollo space program to insure the safety of food consumed by astronauts. Since then it has gained widespread acceptance in the food processing industry and endorsed by the U.S.
Food and Drug Administration as a method of reducing food related health risks. Atlantis Foods has developed a comprehensive HACCP plan to prevent contamination of product and reduce the risk of the growth of microorganisms.
The principle hazard associated with any processed food is the food borne pathogen which is the main concern of the HACCP system. Physical hazards such as foreign objects and chemical hazards such as chemical contamination are also monitored by the HACCP system resulting in a well-rounded safety program. Since we have points and situations where risks occur, every attempt is made to monitor all critical control points along the process line to control product contamination. These points are outlined in Atlantis' formal HACCP plan, and charts found in the HACCP manual of the control manual define the location of critical control points.
PREVENTATIVE MAINTENANCE
Neco Foods has developed a comprehensive preventative maintenance program. The intent of this program is to minimize the risk of contamination of product by defective machinery and to insure proper temperatures are maintained. All maintenance personnel are instructed on proper preventative maintenance. All maintenance work performed in this facility is documented daily in a log book kept in the maintenance department.
CONTROL OF INCOMING MATERIAL
RAW PRODUCT
Inspection of raw product is important and necessary to prevent contamination of finished product, and to prevent contamination of the plant. It is also a safeguard to insure we receive the quality product that we purchase.
All inspection data for each load will be recorded on a receiving report raw fish (salmon report). All information regarding supplier, truck line, lot number and inspector should be recorded. The inspection should begin as soon as the truck doors are opened.
LOT TRACKING
Lot tracking from the incoming of raw materials to the shipment of the finished product is done by a computer-based program to ensure quick and easy access to information in case of a recall.
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