HACCP
Food Services of America utilizes HACCP (Hazard Analysis Critical Control Points), a system developed to ensure food safety. The HACCP system is used to assess each step in our foodservice distribution process. Before a HACCP plan can be implemented, good distribution practices must be in place. All of our facilities have such measures in place.

HACCP works by determining where hazards are or where they may occur for each step in the process at a Food Services of America distribution center. These are the Critical Control Points which occur during receiving, storing and delivery of food products. Once Critical Control Points are identified, procedures are implemented to ensure that potential hazards would be controlled in those areas.

To ensure that Food Services of America distribution centers employ proper and adequate HACCP procedures, documentation and verifications are performed and kept on file. Our records are monitored routinely by the FDA, USDA, state departments of agriculture, health departments, third party auditors, our customers and scheduled internal inspections at all of our distribution centers.

HACCP procedures have been written for products Food Services of America distributes. Our plans are continually evolving and updated whenever new information becomes available or when new regulations are implemented. Food Services of America is committed to delivering safe food products to our customers.