Ray's Own Brand food facilities are inspected and have been deemed HACCP compliant by the U.S.D.A (United States Department of Agriculture).

HACCP stands for Hazard Analysis Critical Control Points.

HACCP is a simple and effective way to ensure food safety. It is a tool to assist in predicting potential risks to food safety and to prevent them before they happen.

HACCP was originally developed to assure safe food for NASA's space program. The system identified potential problems with food safety in advance and set up methods to control each possible hazard.

HACCP is now mandatory for all Meat & Poultry processors under USDA and all Seafood under FDA. The FDA food code recommends the establishment of HACCP in preventing food borne illness.

On January 1, 2000, California law (AB1978) took effect. The law requires that all food establishments that handle unpackaged foods must have at least one person on staff who is a certified food handler. The law emphasizes the need to implement HACCP systems for restaurants and food production facilities. Several County Health Departments have revised their inspection system to place more emphasis on food borne illness risk factors.

To learn more about the U.S.D.A, click here