We at M.C.I. Foods, Inc. take the quality and safety of our products very seriously. We are proactive in our efforts to prevent quality issues before they occur.  We stress upon all of our employees that each and everyone is part of the Quality Assurance Team. Key features of our Quality Assurance Programs include: HACCP (Hazard Analysis Critical Control Points), Sanitation Standard Operating Procedures (SSOP’s), Good Manufacturing Procedures (GMP’s), Receiving Inspections, Metal Detection and Environmental & Product Testing.

M.C. I. Foods, Inc. is a USDA-Inspected Facility.  The FSIS Inspector has an office in our plant and in on site everyday to monitor our operations, review our records and verify our procedures.  We are also periodically inspected by a variety of other government agencies, including but not limited to the LA County Health Department and the Food and Drug Administration.

What is HACCP?

HACCP is a pro-active process control system by which food quality is ensured. This system has been adopted by many countries around the world and is mandatory in some countries, including the United States.

The HACCP process consists of:

• Hazard Analysis,
• Identifying Critical Control Points (CCP),
• Establishing Critical Limits for each CCP,
• Monitoring CCP requirements and using the data gathered to effectively control processes,
• Corrective Action,
• Record keeping,
• Verification.

We have a qualified staff of trained QC Technicians to monitor and record various product and environmental conditions continuously throughout each production shift to ensure that every product we manufacture lives up to the high standards that we hold for our products.