We, at WeARGourmet, believe that there is no greater responsibility than providing food for American families. We are committed to meeting or exceeding all requirements for training, testing, sourcing, and sanitation to ensure that we deliver high-quality products that you can serve to your family with confidence.
Hazard Analysis and Critical Control Points
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The FDA defines Hazard Analysis and Critical Control Points (HACCP, for short) as a management system that addresses food safety through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling to the manufacturing, distribution, and consumption of the finished product. Since safety is a top priority, our quality assurance managers, production managers, and most of our maintenance team are HACCP certified. By providing them with this critical training, we believe they can consistently improve our operations.
If it's not sanitized, it's not clean.
Clean FIRST THEN Sanitize
Although the terms cleaning, sanitizing, and disinfecting are often used interchangeably, they have significantly different meanings. Mixing up these terms can result in poor cleaning practices and the potential spread of illness. Every day we clean our full facility, which includes disassembling machinery and cleaning and sanitizing of individual parts for each piece of equipment. After cleaning is completed, our QA (Quality Assurance) team performs pre-operational inspection of all the production areas and facility before operation starts. We only use food grade sanitizers to clean our machinery throughout the day, creating an ongoing sanitization procedure for our products. In addition, we have intensified cleaning in all welfare areas including sanitizing bathrooms, breakrooms, and all employee touchpoints frequently throughout the day.
Is part of our commitment
100% Rigorous Testing
Our daily testing protocol ensures that we are always meeting or exceeding the highest safety standards. We only receive meat which is ready to be cutted and grind, pre-tested with negative results for E.coli O157:H7 on a certificate of analysis from our approved meat suppliers, which is reviewed by our quality manager before we unload to our facility. Regularly, our QA (Quality Assurance) performs “pre-op” testing and bacterial analysis before any operations can begin. After passing, we begin production. Once production begins, we pull samples for on-site evaluation and sensory testing every 30 minutes. No product will be released until all tests are completed. Beyond these internal tests, we send out samples regulary to an outside certified lab for validation to make sure our results are accurate and there are never any food safety or quality concerns.