Oak State Products strictly enforces HACCP (Hazardous Analysis of Critical Control Points) as an effective and proactive measure of assuring food safety.  The seven basic principles encompassed in the program are:  Hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures and record keeping/documentation.

If a deviation is detected, appropriate steps are taken immediately to reestablish control and assure potentially hazardous products will not reach the consumer.  HACCP plans are constantly monitored and at least annually reviewed by a nine member cross-functional HACCP team.  Employees monitoring CCPs are annually trained in the technique utilized to monitor each preventative measure or control.  This training reinforces the understanding, purpose and importance of monitoring and accurately reporting/documenting activities and results.

Want to know more? Call us at (815) 853.4348