Gourmet Foods is committed to providing its customers with handcrafted premium food products, developed by our professional chefs, in compliance with federal and state regulations. Gourmet Foods prepares its products under the food safety requirements of the Hazard Analysis and Critical Control Points (HACCP) adopted by the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA). The USDA, which regulates meat and poultry, adopted the HACCP standards in 1996 and the FDA, which regulates all other foods, adopted the HACCP standards in 2001. In addition, Gourmet Foods has implemented both Sanitation Standard Operating Procedures (SSOP) and Good Manufacturing Practices (GMP) as set forth in HACCP and United States Code provisions. We have implemented an E. coli 0157:H7 control program for raw beef in compliance with FSIS notice 65-07 and a Listeria control program for Ready-to-Eat products in compliance with Title 9 CFR 430. Furthermore, Gourmet Foods undergoes a yearly Third-Party Food Safety audit which serves as a separate assessment from government regulatory agencies. Gourmet Foods is committed to achieving continuous improvement and remaining in compliance with industry best practices.
Gourmet Foods understands its duty to provide quality and wholesome food products to its customers. To that end, Gourmet Foods has implemented a standard for food safety and quality control which exceeds the required compliance with all state and federal regulations.