Meat + Poultry - April 2009 - 63

(From left) Mike Stock, vice president; Nedal
Fakhouri, plant manager; and Martin Glab,
plant engineer.

the plant. We often design our own
conveyors or ovens."
C&F's primary food-safety intervention is raw-material control plus ensuring its HACCP program's critical limits are tight, says Dr. Priya Sundaram,
quality-assurance director and 10-year
company veteran. "Our primary product is frozen so we have a lethality step
there," she adds. "[In maintaining food
safety], we primarily focus on using
procedures that are consistent with industry best practices.
C&F rarely uses raw materials that
are processed, she continues. "We pride
ourselves on gourmet products," she explains. "A lot of our ingredients are very
basic, such as fresh meat, vegetables
and cheese. We look more at the sup-

plier, facility and procedures they have
in place [when choosing suppliers]. We
track product performance."
"We look for consistency from our
suppliers in regards to not only quality
of raw materials but also product availability, service, pricing, etc. We have developed strong relationships with many
of our suppliers to ensure the ongoing
commitment to quality and consistent
performance, which is critical for us
to be able to, in turn, create these relationships with our end customers,"
Stock says.
Sourcing from local suppliers is a
benefit for a variety of reasons, including
the ability to quickly adapt to changing
production requirements, Stock adds.
Despite the troubled economy,

"Business is good," Fakhouri says. And
the facility is designed for even more
expansion.
"We're putting in a new oven and
a new mechanical freezer," Joe Freda
says. "We're adding another cook line.
Back in 1985, we had no cooking facilities. We slowly got out of manufacturing primarily raw products and
now 95 percent of our products going
out the door are cooked. That's seems
to be where everything is going. Mom
doesn't cook anymore."
Mark Freda says the facility may add
more line automation while remaining
flexible, and it may get more into brand
building. "There is a lot of demand for
various patties right now," he adds. "If
the trend continues, there might be
some investment in more patty/burger
equipment."
However C&F Packing decides to
evolve in the future, it will be driven by
customer demand and lead to further
diversification. "Product diversification
is how our business has grown over the
years," Joe Freda concludes.
We would like to hear from you - to comment on
this story or to request reprints, contact us by
e-mail at: meatpoultry@sosland.com.

www.MEATPOULTRY.com

I

April 2009

I

MEAT&POULTRY

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Meat + Poultry - April 2009

Table of Contents for the Digital Edition of Meat + Poultry - April 2009

Contents
Meat + Poultry - April 2009 - 1
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2024
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