Safety Controls and Technological Advantages

Miami Purveyor utilizes a Hazard Analysis Critical Control Point (HACCP) Food Safety and Quality Management System driven by an organizational culture of continuous improvement.  The HACCP Team regularly reassesses all aspects of our system from foundational prerequisite programs such as SSOP and GMPs as well as all elements of the HACCP Plan. Quality control and successful execution of safety guidelines keeps us on track to achieve our mission of Good Manufacturing Practices (GMPs). Our quality control is facilitated by our on site USDA inspector. Quality assurance and control is maintained day to day by adhering to multiple levels of policies and procedures related to the following processes:

Hazard Analysis Critical Control Point (HACCP)

Sanitation Standard Operating Procedures (SSOPs)