Our Farm To Market Foods facility was approved in September 2013 by the United States Department of Agriculture (USDA). For our non-protein based culinary creations we are regulated by the Food and Drug Administration (FDA) and have our Food Manufacturing License from the State of Texas Human and Health Services. We are also a "GO TEXAN" company....
Hazard Analysis Critical Control Points (HACCP) HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. Our HACCP plan is developed and includes the 7 principles of HACCP as defined by the National Advisory Committee on Microbiological criteria for Foods (NACMCF).
Good Manufacturing Practices (GMP's) Our current GMP's form the foundation for our HACCP system. Written into food regulations in the United States by the Food and Drug Administration (FDA) for food products produced. These rules and regulations are published in Title 21 of the Code of Federal Regulations (CFR) in Chapter 1, Part 110. The criteria and definitions used apply to determining whether a food is adulterated; whether the food has been prepared or packed under insanitary conditions. The regulations address personnel, buildings and facilities, equipment and utensils, production and process controls. Our GMP's help us maintain the high quality and current food safety records here at FARM TO MARKET FOODS.
Standard Operating Procedures (SOP's) SOP's also help form the foundation of our HACCP system. Written by the Food Safety and Inspection Services (FSIS) which is the regulatory agency with enforcement over any meat processing plant under USDA inspection. These rules and regulations established by FSIS are published in Title 9 of the Code of federal regulations (CFR) in Chapter3, Part 416. These guidelines include the grounds of the facilities, equipment and utensils, employs hygiene and the Sanitation Standard Operating Procedures (SSOPP.
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