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Quality | Oak State

Quality

The goal for Oak State’s Quality program is simple – develop, implement and then continuously improve our policies, procedures and employee training according to regulatory, industry and customer standards. We adhere to the Hazard Analysis Critical Control Points (HACCP) system for our production operations and focus our programs on Quality Control, Sanitation, Maintenance and Statistical Process Control ensuring a comprehensive approach.

As a preferred Contract Bakery and supplier of Cookie Crumbs and Inclusions we understand our customers need to be confident their products leave our bakery consistently manufactured, packaged and shipped at the highest quality level. The Oak State Quality team works in collaboration with our R & D team, our Production team and our Sales team to ensure all of our customers’ specially-formulated recipes, company cultures and brand guidelines are considered when programs are developed.

We encourage our customers to tour our state-of-the-art, clean and secure 200,000 square foot facility. Contact us today to schedule a tour.

See below for an overview of Oak State’s core Quality programs. Download a PDF providing a complete listing of our Quality programs.

HACCP

Documented Hazard Analysis Critical Control Point (HACCP) plans are developed and in place for all products made by Oak State. HACCP - a system for food safety control employs a proactive and preventative approach to control potential hazards and provides a mechanism to reduce food safety risks.

HACCP is not a stand- alone program but is part of a larger food safety management system at Oak State. Prerequisite Programs are used to control the conditions in the plant environment which contribute to the overall safety of the product. Oak State considers documented Prerequisite Programs as the foundation of food safety management that are developed, implemented, and documented before putting a HACCP plan in place.

The Oak State HACCP Team, led by a certified HACCP Manager develops HACCP plans specific to our customer’s products and process based on the principles of the Hazard Analysis and Critical Control Point (HACCP) system adopted by the Codex Alimentarius Commission.

TRACEABILITY

Simply put – Oak State ensures that all products manufactured by Oak State can be recalled at any time. Our Traceability Program covers any raw material, primary packaging material and finished product.

Learn more about our comprehensive Food Safety program.

SANITATION

Oak State’s Sanitation policy is to manufacture a safe and wholesome food product that has been prepared, packed and held under sanitary conditions and free from contaminants. Appropriate resources are allocated and documented procedures are implemented to achieve and maintain these conditions.

Key elements of the Sanitation policy include:

  • Sanitation Training
  • Sanitation Standard Operating Procedures
  • Master Sanitation Schedule
  • Housekeeping Cleaning Schedule
  • Cross Contamination Control
  • Sanitation Monitoring and Verification
  • Prestart Inspections
  • Allergen Control
  • Chemical Control
  • Waste Handling
  • Integrated Pest Management
  • Documentation of Sanitation Activities

STATISTICAL PROCESS CONTROL (SPC)

Quality programs are essential in the food industry. Some natural variation is inherent in the process itself but other variations may be attributed to "special causes" that are outside of the process. SPC techniques are used use to determine with a high degree of confidence whether the variation is due to the process itself or to special causes.

As "special causes" of variation are detected, Oak State’s procedures are improved to ensure the variations do not continue.

Process Capability

While charts such as X-Bar and Range describe whether or not a process is in statistical control, a Process Capability chart is used to determine if the process is "capable". It’s important to Oak State that we meet our customers’ needs as defined by the product’s upper and lower specification limits.