Product specification sheets, Labels and  nutritional panels  are available upon request...   


 

Our  Farm To Market Foods facility was approved in September 2013 by the  United States Department of Agriculture (USDA).  For our non-protein based culinary creations we are regulated by the Food and Drug Administration (FDA) and have  our Food Manufacturing License from the State of Texas Human and Health Services. We are also a "GO TEXAN" company.... 


Our Food Safety & quality Assurance programs are evolving  daily to insure we provide the safest, quality products to you, our customer.  We follow defined usda & fda procedures. we utilize methodologies designed by internationally recognized food scientist &  micro-biologists in the development & implementation of our

 companies food safety & quality programs...














Hazard Analysis  Critical Control Points (HACCP) HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards.   Our HACCP plan is developed and includes the 7 principles of HACCP as defined by the National Advisory Committee on Microbiological criteria for Foods (NACMCF).


Good Manufacturing Practices (GMP's)  Our current GMP's form the foundation for our HACCP system. Written into food regulations in the United States by the Food and Drug  Administration (FDA) for food products produced. These rules and regulations are published in Title 21 of the Code of Federal Regulations (CFR) in Chapter 1, Part 110. The criteria and definitions used apply to determining whether a food is adulterated; whether the food has been prepared or packed under insanitary conditions. The regulations address personnel, buildings and facilities, equipment and utensils, production and process controls. Our GMP's help us maintain the high quality and current food safety records here at FARM TO MARKET FOODS.     


 Standard Operating Procedures (SOP's) SOP's also help form the foundation of our HACCP system. Written by the Food Safety and Inspection Services (FSIS) which is the regulatory agency with enforcement over any meat processing plant under USDA inspection. These rules and regulations established by FSIS are published in Title 9 of the Code of federal regulations (CFR) in Chapter3, Part 416. These guidelines include the grounds of the facilities, equipment and utensils, employs hygiene and the Sanitation Standard Operating Procedures (SSOPP.  























 Quality Assurance & Food Safety

 We  Hot fill our products at a temperature of  165 degrees into "boil and bag pouches".  pass through a metal detector  and place them  onto chilling racks. Product is then chilled to 38 degrees or below prior to final packaging and then quickly blast frozen to lock in the freshness!