GFSI approved once, accepted everywhere

Curtis Earls V.P. of Sales CCF Brands

CCF Brands
Headquarters located in Rogers, Arkansas
CCF Brands is a Retail Food Company, that was formed in 1997 as Country Creek Farms and has since transformed into CCF Brands. CCF Brands started in the shell egg business in 1997.
With sales exceeding $350 MM, CCF Brands is one of the largest egg companies in the industry, while also becoming one of the most innovative leaders in the egg category.
Mission
Improving lives by providing quality food products
Vision
To be a value-leading consumer food company
Values
Demonstrate Godly principles in every aspect of life

Most Asked Question? Which came first the Chicken or the Egg?

CCF Brands Complete Team Effort CCF Board of Directors/Owners Marketing Packaging Design Business Development “ Sales” Supply Chain Egg Operations Accounting Category Management Sales Support Sustainability & Packaging “ To be successful, always do what is right, morally and ethically.” -Ron Whaley, founder of CCF Brands Egg Farms & Processing Operations

GSFI SQF Certification Level 2000 Farm Shipping Retail Consumer Processing Facility

Benefits of GFSI
It puts all processing facilities on a standardized format.
Quality Systems
Quality Systems Management
Shipping Storage & Receiving
Food Safety Management
Food Defense
Company Commitment
Building, Floors, and Equipment
3 rd Party Independent Auditing
Assurance for our customer of a valid audit and procedures

Effect of GFSI on FDA Regulations of July 2010
Under the rule, egg producers whose shell eggs are not processed with a treatment, such as pasteurization must:
• Buy chicks and young hens only from suppliers who monitor for Salmonella bacteria • Establish rodent, pest control, and biosecurity measures to prevent spread of bacteria throughout the farm by people and equipment • Conduct testing in the poultry house for Salmonella Enteritidis. If the tests find the bacterium, a representative sample of the eggs must be tested over an eight-week time period (four tests at two-week intervals); if any of the four egg tests is positive, the producer must further process the eggs to destroy the bacteria, or divert the eggs to a non-food use • Clean and disinfect poultry houses that have tested positive for Salmonella Enteritidis • Refrigerate eggs at 45 degrees F during storage and transportation no later than 36 hours after the eggs are laid (this requirement also applies to egg producers whose eggs receive a treatment, such as pasteurization).

Egg Recall August 2010

CCF Brands Requirrements Back to the Farm
All birds used in the production of CCF Brands’ eggs are sourced from hatcheries and breeder flocks that are National Poultry Improvement Plan monitored for all Salmonella contamination. The complying hatcheries issue a Form 9 report that accompanies the delivery of 1 day old chicks to the farm.
All facilities that are used to produce CCF Brands’ eggs have a strict “Restricted Access” policy enforced. No unauthorized or unaccompanied visitors are allowed on the premises. All service personnel are required to complete disinfection procedures and utilize proper protective clothing and footwear. Farms and plants are Bio-secure maintained.
There is a Rodent Control Program in effect at each facility. This is the most important aspect to protect the chickens from being exposed to SE. The utilization of a professional agency for this purpose and/or the utilization of an in-house program is acceptable but all programs are verified and weekly records kept on all rodents caught.
The CAGED layers in the CCF Brands’ egg program participate in either of two vaccination programs during the growing period, with the first live given between day 1 and day 3 from hatch.
Two live vaccines of Salmonella typhimuriem (double gene-deleted) plus a killed “Se Bacterin”.
Three live vaccines of Salmonella typhimuriem (double gene-deleted).
For NON CAGED layers (cage free and organic) the use of two live vaccines.
Plus, a killed “Se Bacterin” in the growing phase is required.
The eggs produced are kept at 45 degree F in the egg coolers until picked up, thereby preventing any possible bacterial proliferation. This program was verified by the USDA Food Safety Inspection Service.
The facilities/layers used in this program are monitored for contamination by utilizing bacterial cultures that are analyzed by an approved lab. The following ages and times are used for environmental testing:
T esting can be more frequent if desired. Testing can be environmental swabs of manure belts, pits, floors (cage free) and slats. Egg testing using pooled samples can also be done. Testing of 20 eggs per pooled sample using 50 pools (1000 eggs) randomly taken from each house should be used.

“ Success is dependent! You build partnerships with integrity, honesty, and trust. Identify your strengths, weaknesses, opportunities, and threats, then look for partners that want to share in your success.” Improving lives by providing quality food products.

GFSI approved once, accepted everywhere

by dedmark on Sep 19, 2011

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GFSI approved once, accepted everywhere — Presentation Transcript