Quality Programs

Bakery Barn has put programs in place to ensure we produce safe, quality, and consistent product for our customers.

Third Party and Customer Audit Support Programs:

  • Allegheny County Board of Health
  • Pennsylvania Department of Agriculture
  • Food & Drug Administration (FDA)

We encourage customer audits to enable information sharing and for opportunities to continually improve our programs to meet our customer’s needs.

PRODUCT TESTING

Although the design of our baked products does not create an environment for microbiological growth, testing is performed by a certified external laboratory and the appropriate COAs (Certificate of Analysis) are supplied to our clients.

EMPLOYEE TRAINING

All employees must attend manufacturing safety training along with food safety training before they are permitted to work on the production floor.  Employees are also trained on Bakery Barn’s Food Safety Policy, Mission and Vision Statement, and Quality programs.  Job specific training and certification programs are utilized to track employee progress and are reviewed to assess employee compensation levels.

QUALITY PROGRAMS

Our Quality Programs are built on and supported by principals of Food Safety.  The base line starts with a robust Good Housekeeping Good Manufacturing (“Slips, Trips, & Falls”) Program.  The next level is covered by our training, documentation, record keeping capabilities and review processes.  The third level of the Quality Program starts with the design of equipment for food safety and the prerequisite programs for HACCP (Hazard Analysis and Critical Control Point) Plan.  We have both the programs and the responsible committees associated with those programs, assuring they are managed and reviewed and adjust as the company grows. Our Quality Programs are reviewed by Senior Management for their effectiveness and recommendations are implemented in a continuous improvement process.

Our HACCP Programs Include:

  • CGMPs: Current Good Manufacturing Practices
  • Shipping and receiving program and documentation
  • Warehouse program: ingredient, packaging and chemical segregation
  • Proper FIFO (First In First Out) program
  • Flow process analysis
  • Recall Processes and procedures  and traceability (lot tracking and coding system)
  • Pest Control Program
  • CAPA (Corrective Actions Preventative Actions) and committee
  • Allergen Program
  • Food Defense Program
  • Master Sanitation Programs
  • Employee health program; proper hand washing and toilet facilities; locker rooms, etc.
  • Inspection programs
  • Verification and validation programs

SOP (Standard Operating Procedures):

  • Facilities and equipment
  • Raw material handling and control
  • Suppliers (and alternative supplier list)
  • Ingredients and use
  • Chemical control
  • Pest management
  • Foreign Material Control
  • Production

  • Quality Assurance
  • Receiving, storage and distribution
  • Customer and Consumer complaints
  • Food defense
  • Labeling
  • Training
  • Sanitation (Standard Sanitary Operating Procedures; Master Sanitation program)