Winn Meat Company operates under a Quality Control Program that covers a broad spectrum of areas, including receipt of raw materials, processing controls, and sanitation control. We maintain Sanitation Standard Operating Procedures (SSOPs) and Good Manufacturing Practices (GMPs), which are the building blocks for an effective Hazard Analysis and Critical Control Point (HACCP) program. Our HACCP plans are validated and are reviewed at least once a year. Management and supervisory personnel have been trained and certified in HACCP and participate in continuing education.
State-of-the-art safety and monitoring.
Our plant operations are supported by a state of the art microbiology and chemistry lab (Food Safety Net, Inc.), which assists in environmental and product monitoring activities.
We monitor product safety using an extensive program that includes the testing of selected raw materials and finished goods.
Our procedures also include daily testing of processing equipment prior to the start of production and environmental testing of product contact surfaces in our Fully Cooked Operations.
Finally, the Fully Cooked Operations get microbiological testing as part of our commitment to compliance with Food Safety Regulations set by the United States Department of Agriculture.
Winn Meat Company is committed to an established and functioning Quality Program that involves all departments, not just Quality Assurance and Control, but production, shipping, receiving, and other support departments. Every aspect of production is monitored from beginning to end by Production and Quality Assurance. This program supports our commitment to offer the best quality products at competitive prices to guarantee our customers’ satisfaction.
Our quality control is second to none.
The Quality Control Group helps establish, maintain and evaluate product and process specifications. Quality control personnel perform audits to evaluate all phases of the quality system, including sanitation, product safety, and quality training. Quality Control personnel have authority to restrict shipment of any product not meeting the safety and/or quality standards set by WMC.
The Quality Control Group maintains process control during all production hours through verification, documentation, and corrective action (when required) of various process steps, including:
- Raw Ground Products
- Fully Cooked Products
Quality Control ensures that all products entering and exiting WMC are safe, wholesome and of the highest quality.