Food Safety & Certifications
Fresh food requires proper handling to insure it is as safe as it is delicious. Sanitation, temperature control and potential biological and physical hazards are among the critical control points we monitor 24 hours a day, seven days a week to protect the quality and integrity of everything you purchase from Midwest. In-house and third-party auditors regularly inspect, evaluate and certify all of our operations. And, because we stand by what we sell, we carry 2 million in product liability insurance for all our customers.
We work closely with consultant Bartek Dobek from BD Food Safety Consulting to make sure our business has a well designed, fully functioning food safety and quality systems.
The Safe Quality Food Institute (SQF) Mission is to deliver consistent, globally recognized food safety and quality certification programs based on sound scientific principles, consistently applied across all industry sectors, and valued by all stakeholders.
Green Plus certified
Green Plus is a two-year, triple bottom line education, networking and recognition program. “We provide member businesses with the resources they need to improve their bottom line through sustainability initiatives. The ‘recognition’ aspect of the program is Green Plus Certification.”
Green Plus is recognized as a university backed, third-party certification through a broad, mainly chamber-based network. It is more of a process certification, rather than a product certification. “We provide member businesses with the resources they need to improve their bottom line through sustainability initiatives.”
We are SILLIKER certified with a score of 100%
Midwest Foods completed a Silliker Distribution Center Food Safety and Quality Systems Audit with a score of 100%
Hazard Analysis and Critical Control Points (HACCP)
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. HACCP was established by the U.S. Department of Agriculture in 1998. Originally developed for astronauts and first applied commercially to meat and poultry processing plants, HACCP has since been adopted by other areas of the food industry.
According to the Food & Drug Administration, HACCP has many advantages in protecting food safety because it:
- Focuses on identifying and preventing hazards from contaminating food.
- Is based on sound science.
- Permits more efficient and effective government oversight, primarily because the recordkeeping allows investigators to see how well a firm is complying with food safety laws over a period rather than how will it is doing on any given day.
- Places responsibility for ensuring food safety appropriately on the food manufacturer or distributor.
Midwest Organic Services Association (MOSA)
Click here to see Mosa Organic certification.
MOSA is one of the most respected names in organic certification services. A full-service organic certifier.
“We promote organic integrity through practical, reliable, and friendly certification services.”
Green Business Bureau
The mission of the Green Business Bureau is to foster environmental awareness among businesses and promote business practices that are both environmentally responsible and commercially beneficial. We serve as a national third-party program that provides certification for businesses that follow environmentally responsible practices.
Our growers are committed to the highest food safety standards
Each and every grower on the Midwest roster also adheres to a stringent food safety program with their own scheduled and random audits performed from the field to distribution facility. In addition to their Good Agricultural Practices, our growers also carry liability insurance for all of their products.
Safe Quality Products
- HACCP PLAN (Hazard Analysis of Critical Control Points)
- Food safety awareness
- Trace-recall program
- Approved vendor program
- Quality control system
- GMP (Good Manufacturing Practices)
- GHP (Good Housekeeping Practices)
- SOP’s (Standard Operating Procedures)
- 3rd party audits
- In-house inspection program
- 3-S (Solid Sanitation Standards)
- Pest control program
- Inspect and detect program.
- Anti-terrorism program/policy
- Allergen program/policy
- Approved vendor program
Local Farms / Food Safety Aproved Vendor / Supplier
- Annual Audits
- 3rd Party Audits
- FDA/USDA Standards Alliance Program