Main Street Gourmet strives to meet or exceed all federal, state and any other appropriate regulatory laws and guidelines for food and production safety. The following is a list of programs in place that help ensure consumer food safety in all of Main Street Gourmet’s areas of production and distribution.

Production Dates/Quality Assurance

• Production Code Dates are easily identifiable, showing production and expiration dates that allow for tracking of specific production batches. This information is marked on individual products and on master cases.
• All product is tested by the Quality Assurance Department. A one-ounce sample batch is coded and frozen. The samples are baked the next day by QA and checked against production sheets for proper code, rise, taste, and overall acceptability.
• In addition to checking the finished product, all incoming product is checked for temperature and code dates as well as the cleanliness of the delivery and its actual temperature. The Production Staff lists all raw material ingredients utilized. We record batch codes and use by dates so product produced can be traced to specific raw materials.
• A Preventative Pest Control Program is in place to insure that the plant is free of insects and rodents. All traps, bait stations, and pesticide applications are maintained by a recognized and certified organization.

Product Traceability

• Main Street Gourmet has a Full Recall Procedure in place. The entire product list is given a seven digit batch code. We do a twice yearly mock recall to check our efficiency and ability to recall a product.

HACCP Program/Inspections

• Main Street Gourmet has a working HACCP Plan that is reviewed by AIB (American Institute of Baking). The company has voluntarily submitted to an annual inspection by the AIB. See the ratings section for results. In addition to the AIB, the company has periodic inspections by the Ohio Department of Agriculture, the Summit County Health Department and the United States Food and Drug Administration.