Food Safety Policy

At All State Packers Food Safety is an integral part of our entire operation. It includes growing, harvesting, warehousing, packing, and shipping. It also includes non-production items such as training of employees and training materials.

Food Safety is not a static program. It is dynamic in nature. Each and every meeting discusses Food Safety and each and every management action ensures that Food Safety not only fits comfortably into the overall objective of All State Packers, but that it is also understood and easily executed by each and every employee.

The goal of the Hazard program is to institute a proactive food safety system for its growing and cooling operation whereby any potential product hazards are anticipated and controlled from product reception through distribution. Food safety and quality control is the responsibility of all the employees of All State Packers and affiliated service and product providers. Management has provided the tools and established guidelines for producing safe, wholesome, quality products. All employees are accountable for consistently maintaining these standards.

The Hazard program has been established with the help of the many officers. Although the burden of food safety and quality control is in the hands of management and supervisors, all employees serve as inspectors when product moves through their area. All State Packers’ employees are authorized to hold or reject any product found to be out of compliance, subject to the evaluation and final approval of authorized management.