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Quality Control



The FDA Food Safety Modernization Act (FSMA) is transforming the nation’s food safety system by shifting the focus from responding to food borne illness to preventing it.


The International HACCP Alliance was developed on March 25, 1994, to provide a uniform program to assure safer meat and poultry products.  We have a working HACCP plan in place here at Brown's and we are in the process of certification for SQF.


The Center for Food Safety and Applied Nutrition formed a Food Current Good Manufacturing Practice (CGMP) Modernization Working Group. The objective of the group was to examine the general food CGMP regulation in 21 CFR Part 110 (hereinafter CGMP regulation) and determine whether the regulation was in need of modernization. Also, the group was specifically tasked to focus on risk-based preventive controls, i.e. those that would have the greatest impact on assuring food safety.

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