Food Safety Commitment

TFG Foods meet or exceed all federal, state, and local regulations and all are USDA certified, fully inspected by the FDA and are supported by trained associates with expertise in production, quality assurance, and sanitation.

At TFG Foods, we are committed to the following:

Senior management is committed to a “food safety is non-negotiable” principle, along with consistent product quality, system improvements and customer satisfaction
All employees are extensively trained in food safety and product handling before ever stepping on the floor
All facilities are audit-ready
Strict adherence to HACCP programs implemented for Frozen and RTE Fresh products
Multiple HACCP Certified professionals
Operating programs and procedures are well defined, developed and documented to ensure that employees are trained and programs are followed
Regulatory audits conducted by USDA, FDA, State and Local Health Departments

FOOD CERTIFICATIONS

USDA CERTIFIED

The United States Department of Agriculture (USDA) provides leadership on food production, agriculture, and natural resources. Based on public policy, the best available science, and efficient management, the USDA provides oversight for a variety of food production processes that enhance food safety from farm to table. Incorporating a variety of governmental directives and standards, TFG Foods's USDA certification guarantees everything from our ingredients to our label information fall well within the parameters of the certification guidelines.

FDA REGULATED

All production at TFG Foods is regulated by the Food and Drug Administration (FDA). The governmental agency that is responsible for protecting public health by assuring the safety, efficacy, and security of our nation’s food supply, as part of the regulation process, the FDA regularly tests food samples for contaminants. This added safety check ensures the integrity, and safety of all TFG Foods offerings.

DHH REGULATED

The LDH Office of Public Health is comprised of professionals across Louisiana who are charged with protecting and promoting the health of the communities of our state. The agency operates more than fifty programs with a staff of professionals who work constantly to:

monitor the food Louisiana's residents and visitors eat;
keep our water safe to drink;
fight chronic and communicable disease;
ensure we are ready for hurricanes, disasters and other threats;
manage, analyze and disseminate public health data
ensure access to vital records like birth certificates; and
offer preventive health services

HACCP DRIVEN

The Hazard Analysis and Critical Control Point (HACCP) Plan has been established to prevent food borne illness. Based on the recognition that food manufacturers are responsible for determining critical aspects of safe food production, TFG Food's HACCP plan improves efficiency by providing a disciplined and systematic approach to our production. Additionally, HACCP allows inspectors an opportunity to obtain complete and accurate views of the processes being employed. Our adherence to a set HACCP plan ensures product purity and safety from production through delivery.