Hazard Analysis Critical Control Points

These microbiological testing programs are backed by our statistical control measures to ensure quality control. The laboratory at the Rose Packing factory is one of the most advanced in the industry. It processes over 5,000 in-house tests each month to ensure moisture, fat, salt, and protein content. Our HACCP (Hazard Analysis Critical Control Points) and sanitation programs require over 16,000 in-house microbiological tests each month before our products are released to our customers.

Although the U.S. Department of Agriculture mandated that HACCP be instituted in large plants by January 1998, Rose Packing had its HACCP programs in place by 1994. Working with our customers' quality control experts and our own USDA certified laboratory, we established our HACCP and sanitation programs long before they were required by the government. Rose Packing also put into place new, state-of-the-art cameras, digital video recorders, and Company Security Personnel that operate twenty-four hours a day, seven days a week, to ensure that the plant is operating at the safest level possible.

HACCP provides us and our customers with a preventative program that looks at food safety throughout the entire product processing—from the minute a combo of raw materials arrives until the finished product leaves our dock. Rose Packing follows the USDA Guidelines for Food Security to ensure that the food is held to the utmost standards.

These quality and food safety programs require the accumulation of a tremendous amount of data.

We developed the monitoring stations, software, and computer network systems that allow us to accumulate this data in our laboratory in real time.

This data also provides a tool our customers can use to look at our food safety and quality control measures at any time.