Food Safety and Product Quality

Sara Lee is committed to producing safe, quality products that conform to all regulatory requirements and meet the highest food safety best practices. We accomplish this by utilizing broadbased Hazard Analysis and Critical Control Points (HACCP) to ensure consistent food safety. HACCP is a globally recognized system used to identify, reduce or eliminate potential food safety hazards. In addition, all of our food manufacturing facilities have completed Safe Quality Foods (SQF) 2000 Level 3 certification for our food safety and quality plans. SQF is a global certification system conducted according to the Safe Quality Foods Institute Food Safety and Quality Codes. Outside of North America, we follow a similar approach, although certification bodies may vary by geographic region. Presently, all of our food facilities in North America are Safe Quality Foods (SQF) Level 3 Certified and outside of North America, all of our facilities are Global Food Safety Initiative (GFSI) Certified (SQF Level 2, IFS, or BRC).

In addition to these food safety systems, our plants are audited by the government, third-party experts and our customers on a regular basis. Our meat plants have highly trained U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) personnel onsite every day, as well as periodically scheduled food safety assessments from FSIS district offices. Our bakery, coffee and tea plants are inspected routinely by the federal, state and local inspectors in the countries in which we operate. We routinely have many customer and other independent audits in each plant.

Strong food safety programs require investment in our people. Continuous food safety and quality training educates our new and existing employees about critical topics, such as Good Manufacturing Practices (GMPs), food defense, allergen management, sanitation and traceability. In addition, we have a comprehensive supplier and co-manufacturer food safety approval program.