A successful food safety culture can be achieved only by following safe working practices and procedures developed through effective hazard analysis, training, and experience. In order to achieve these aims, a robust Hazard Analysis Critical Control Points System (HACCP) has been introduced following a full hazard analysis of all food related operations. All instructions and control mechanisms within HACCP are designed to control any risk to food safety.
Our Quality Assurance personnel are the guardians of Quality, Food Safety and Regulatory Compliance. They promote quality awareness, assess performance and challenge the organization to sustain and improve quality standards. Our Senior Management assumes responsibility for food safety and quality by ensuring adequate organization and support, training and education of all employees, and driving our team’s continuous improvement efforts.
To ensure we are meeting our safety objectives we submit ourselves to rigorous 3rd party audits. The sole focus of these outside agencies is to challenge our practices and ensure that we are following and adhering to established protocols. We are not only evaluated against our own stringent guidelines but also against the industry’s best practices. Since implementing these audits we have ranked in the top 1 % of food producers in the United States.
As a company founded by a chef we approach things differently than most food companies led by accountants or lawyers. It’s a complete focus on creating a meal that will please the customer. It starts and ends with the food we serve. A recipe done well means satisfaction for the guest as well as the chef. The secret of our success is to please our clients.
Farm to Table is a simple mindset that many chefs use and one we believe makes sense. We visit the local market daily and bring back the freshest, in season ingredients for that night’s service. Our proximity to the farms of California allows us to gather fresh produce daily and have it in our customers hands within hours not days.
Certified Executive Chefs and Culinary Olympic Team members make up our Research and Development team. Their expertise gained from extensive training and years of kitchen experience in 5-star restaurants translates into impeccable attention to detail. That focus allows us to create superior sauces and flavors that distinguish us from our competition.
Our business depends on the supply, today and in the future, of farm products of only the highest quality. That’s why we support sustainable farming projects. It’s good for our business, helps the environment and can improve the lives of local farmers. Sourcing locally also helps reduce the amount of fuel required to transport ingredients and supports the local economy where our associates live and shop.
We only have one planet. So FiveStar is doing its part by focusing on reducing our energy and water use through a variety of programs. Our energy reduction efforts include investments in advanced freezing and cooling systems allowing us to improve and expedite our processes while reducing our total energy use. Changes in sanitation procedures have reduced our water consumption by 40% in the last two years.
We encourage the use of recyclable materials for our own packaging needs as well as that of our suppliers, and currently recycle over 250 tons of packaging materials annually. FiveStar is a pioneer in innovative packaging. Our patented food containers are made from recycled plastic water bottles. In the past year we have removed the equivalent of over 63 million plastic bottles.
Register with FiveStar and subscribe to our newsletters and product information.