Thomas
Colace Co. developed and maintains a food safety program that is based
on hazard awareness and control. The program is designed to identify
all areas of potential food safety hazards. Each specific area (critical
control points) is monitored on an ongoing basis to make sure all acceptable
limits are met.
A portion
of Thomas Colace Co. safety programs are listed below:
Hazard Analysis and Critical Control (HACCP):
insures that all products produced and distributed are free from any
adulteration, thereby providing safe and wholesome products for the
customer.
Good
Manufacturing Practices (G.M.P.): has been adopted by the Thomas
Colace Co. to set policy, procedure, adn practices for employees, visitors
and contractors. Thomas Colace Co. is committed to training, and the
internal auditing of the G.M.P. Located in the Code of Federal Regulations:
Title 21 -- Food and Drugs.
Maintenance
Related Food Safety Program: has been implemented to create
a safe food-processing environment fo both our employees and our customer's
product. Thomas Colace Co. has initiated a strict policy within both
operations and facility management.
Sanitation
Program: In order to constantly assure the quality of products being
produce. Thomas Colace Co. introduce a comprehensive sanitation program.
This program includes documented procedures, schedules, and training
for all sanitation. Within the departments of Production, Maintenance,
and Distribution, specific sanitation jobs will be assigned with all
responsibilities documented. In conjunction with a maintenance related
Food Safety Program, equipment that maintenance work has been performed
on will not be placed into service without first being released by sanitation.
