Food Safety and Quality

From food sourcing to meal delivery, KETOSYNTESIS adheres to the highest food safety standards and best practices in our government-inspected commercial kitchens.

We use the strictest sanitation procedures available so you can be sure that your meals are clean and safe to eat.

Before optimal nutrition and award-winning flavors can be brought together to create more than 500 meals for our four meal plans, rigorous standards of quality and safety in food handling must be met.

We identify and monitor our critical control points at all times. KETOSYNTESIS is a strictly controlled production kitchen. We follow a very high level HACCP (Hazard Analysis and Critical Control Point) protocol, and have done so for over 3 years.

WHAT IS HACCP?

We follow a HACCP program, which is a systematic preventive approach to food safety. HACCP is important because it prioritizes and controls potential hazards in food production. We create control points in the process and monitor them to prevent potential hazards.

Our HACCP program also includes prerequisite plans, including sanitation standard operating procedures (SSOPs) and allergen management protocols.

These additional plans create a very clean environment and ensure proper handling of ingredients. By controlling major food hazards, we can ensure that our products are as safe as good science and technology allow.

PREPRODUCTION

Before food preparation begins, all food contact surfaces, equipment, walls, floors, doors and sinks are thoroughly washed with industrial grade all-purpose cleaners and sanitizers.

This is followed by an inspection by the supervisor according to an established checklist of control points. In this way we clean, sanitize and inspect any item that comes into contact with food during the entire production process.

IN THE KITCHEN

In the kitchen, you will find employees wearing clean, crisp lab coats with head-to-hand protection, including hairnets, aprons, sleeve protectors and gloves when working in the processing room. Our personnel wash their hands and change gloves between each task.

We clean all food contact surfaces with a quaternary sanitizer at the end of each food handling task and before starting the next. Quats (quaternary ammonium compounds) are industrial grade multi-purpose sanitizers.

CRITICAL SCRUTINY

We identify and monitor our critical control points during our food production practices. All proteins are cooked and cooled within government-accepted times and temperatures to eliminate or reduce pathogen growth. We also monitor all refrigeration and freezing temperatures to maintain cold chain control of our products.

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