Food Safety

Lean Manufacturing and Going Green

Throughout the company’s history, AFC’s experienced production team has developed hundreds of items to meet the needs of the food industry.  The company’s manufacturing processes begins with stringent research and development protocols and include multiple steps to ensure that the end product is efficiently and effectively produced.   Extreme care is taken to ensure that the authentic and traditional flavoring is reached and multiple test batches are created within the facility following GMP & HACCP standards.  Each step in the production has its own unique tradition in which the company has followed since inception as part of its lean manufacturing methodology.

The traditional manufacturing methodology have been refined throughout the years and now incorporates the company’s mission to “go green” while upholding it’s high standards of quality taste.  As part of its lean manufacturing, AFC utilizes energy efficient manufacturing equipment and energy efficient lighting throughout its facility.

 

Multi-Phase Hazard Analysis and Critical Control Points (HACCP) Program

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Sanitary conditions are an extreme factor in the food manufacturing industry and AFC takes that very seriously.  From the raw materials to the finished product, AFC’s Quality Assurance team makes sure that all equipment and processes are in sanitary and hazard-free conditions and have implemented the multi-phase HACCP Program to ensure FDA (US Food & Drug Administration) sanitation guidelines are met throughout the production facility, products and services, and employees.