Cleaning & Sanitation StandardsUpdated 7 months ago
Thank you for your interest in our cleaning & sanitation standards for the manufacturing of our foods.
Our foods are made on the same production line - this is industry standard & standard for any manufacturer as the investment for a high quality canning line is $2M+. It simply is economically unfeasible to have 11 different lines for 11 flavors. This makes cleanup protocols & sterilization of all manufacturing equipment essential.
We use industry-leading cleanout protocols & the most modern flush/cleanout valves. We clean between batch, regardless of whether it is a protein change out or not. We disassemble all pumps in between batches to fully flush them - this is important because this is where cross-contamination issues are often most prevalent & many manufacturers do not take the time to clean-out all pumps. We also conduct ATP testing to control water & waste-water produced as a wet manufacturing process to prevent microbial growth.
Our processes include warm water sterilization of all manufacturing equipment, surfaces & walls between batches. The mixing room where the product is mixed, packed & sealed in the can is also separate from the retort area to prevent any cross-contamination & allow for full sterilization between batches. We also sterilize all cans before & after they are packed.
The most recent Good Manufacturing Practices audit of our facility was 92.78 including HACCP procedures which is very high.
We take our cleaning, flush & sterilization processes very seriously. We understand the importance of preventing cross-contamination as our customers often seek us out as a single protein diet.
If you have any specific questions about our procedures we can certainly answer those in more detail and hopefully this provides a good overview. We are very proud of our modern manufacturing practices & our emphasis on product cleanliness, food quality & Food safety.