Mattingly Foods, Inc. takes great pride in providing a foodservice environment where our customers can count on product integrity throughout the distribution process.

The products distributed by Mattingly Foods are specific to our customers and their specifications. Some of the products have to be processed – cooked, baked, fried, washed, or peeled – before being eaten by the end consumer. Since many of our customers products have to be temperature controlled, we established a system to maintain the integrity of our customer food specifications throughout the distribution cycle that we maintain control of – proper storage, facility temperature control, handling and shipping. This system is our Hazard Analysis Critical Control Points Program (HACCP).

NSF-Cooke & Thurber performs a yearly audit at our facility once a year on our HACCP program. On November, 14 2006 our facility scored the following:

          93.88% for the Food Safety - Meeting Audit Expectations
          98.50% for Food Security - Exceeding Audit Expectations

To learn more about Cooke & Thurber and HACCP visit www.cookandthurber.com.

1. Washing hands before returning to work.
2. Eating and drinking only in designated areas.
3. No use of any tobacco product in the warehouse.
4. Prohibiting spitting in drinking fountain or floors.
5. Storing all products on pallets.
6. Keeping work areas clean and sanitary.
7. Labeling all spray bottles.
8. Maintaining suitable first aide kits to bandage cuts and abrasions.
9. Keeping all doors and windows closed at all times to reduce the possible entry points for rodents, birds and insects.
10. Abstaining from standing on cases or bags to prevent possible contamination of products.

1. Facilities Maintenance – includes all efforts to prevent air contaminants – dirt, dust – and pests (birds, rodents) of any kind from entering the facilities.
2. Master Sanitation Schedule.
3. Pest Control Program – this program is geared to stop rodents of all types from entering the facility. If any should, to capture and dispose of it.
4. Chemical Control – All chemicals are segregated to a specific area of the warehouse and their corresponding Material Safety Data Sheets are kept in the office of the warehouse foreman and the master in the warehouse manager’s office.
5. Traceability and Recall – All product storage locations are computer-controlled for rapid and complete traces. Recalls can be done when product retrieval is necessary.
6. Receiving, Storage and Shipping – procedures guide employees to the proper method and area of the warehouse and transportation.
7. Self Audits – these are conducted quarterly to insure the facility is properly secured, to assure the procedures in place are being followed, and to correct any infraction, should one develop.