Food Safety and Quality Assurance are the top priorities at St. Clair. We are committed to providing safe and wholesome products. All our products are produced in accordance with HACCP (Hazard Analysis Critical Control Point) systems that address all reasonably occurring physical, chemical, and biological hazards associated with our processes.

Quality awareness is instilled throughout the organizational structure of St. Clair. From receiving ingredients to shipping finished products, we verify quality every step of the way. We are an SQF Level II facility and we strictly enforce Sanitation Standard Operating Procedures (SSOPs) and Good Manufacturing Practices (GMPs). All pathogen testing is sent to an outside certified laboratory. These programs are designed to exceed government standards for food safety.

In addition, professional food safety consultants  audit our facility and food safety programs, giving us additional assurance that our products are being produced in the safest possible way. We are also inspected by the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA). Our in-process quality control points ensure that St. Clair finished products will meet or exceed customer expectations of safety, taste, texture, and overall quality. Quality Assurance doesn't cost; it pays.