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Quality Control

HACCP (Hazard Analysis and Critical Control Points)

• In place in every Seneca plant.
• All critical control points are monitored.

Statistical Process Control

• Attribute grading of products.
• Product outside of the control limits is downgraded.
• Fill control is statistically controlled.

Quality Systems Audits

• Internal, AIB, USDA and various customer audits.

People and Training

• Experienced employees who are trained in areas of quality control, thermal processes, HACCP and SPC.

Quality Systems:

Raw Materials:

• Continuing guarantees will be on file for all ingredients. Certificate of analysis for each lot is also obtained.

Weight Control:

• Statistical process control is utilized for weight control. In several facilities we have also partially automated the fill control process.

Microbiological Testing:

• Microbiological testing occurs at all frozen facilities. Microbiological analysis is done on frozen finished product, sanitary surveys and environmental surveillance.

Temperature Control Program:

• All thermal processes are approved by our Thermal Process Authority. We have two internal training programs targeted at thermal processing.

Metal Detection Procedures:

• Requirements for metal detectors are documented in our quality systems manual including calibration requirements, what to do when an alarm sounds and testing requirements for magnets.

Finished Product Release:

• All canned product is on a mandatory 5–day hold and positive release.

Food Allergen Safety Program:

• An allergen program is in place to isolate allergenic or sensitizing ingredients, manufacture products that have allergenic ingredients in such a way to minimize the risk of inadvertent introduction of allergens and insure that products with allergenic ingredients are properly labeled.

Raw Material Specifications:

• Specifications are in place for all ingredients.

On–line Quality Inspection:

• Attribute grading is done on line and is statistically based. Some maturity control testing is done on line (AIS and near infrared reflectance, NIR).

Finished Product Quality Inspection:

• Evaluation of finished product occurs every hour. Evaluation factors may include vacuum, color, flavor, sugar analysis, salt analysis, center can temperature, test A–positive, TAP.

Consumer Complaint Information:

• All consumer complaints are forwarded to each of the respective plants. Each facility is required to report on their consumer complaints and actions taken to reduce the complaints.

Statistical Process Control:

• SPC is utilized in attribute grading and fill control. Quality personnel have been trained in SPC techniques.

Finished Product Specification:

• Finished product specifications are in place for all products.

Product Auditing:

• We do a weekly cutting of all product produced from the prior week. We also perform competitive cuttings against competitor product on a routine basis.

Sanitation:

• Our sanitation program includes a master sanitation schedule and sanitation standard operating procedures. All facilities are audited by AIB on an annual basis.

Product Development:

• New product development is initiated by our new products team. Two technical services individuals are on the new products team. The technical development of the products is handled with the existing technical services personnel.

Recall:

• A recall policy and program is in place. Plants are required to perform two mock recalls annually.

HACCP:

• HACCP plans are in place for all products produced. HACCP teams review the plans on an annual basis and the plan is reviewed and authorized by our HACCP Coordinator.

Training:

• We do have a training policy that addresses who must be trained and the frequency of the training. The subjects that are required to be trained annually include HACCP, GMPs, Thermal Processing, Double Seams, Microbiology, Sanitation and Chemical handling.