First Fresh Foods, a leading regional provider of fresh-to-market chicken sausage and chicken products, has earned an exceptional grade of “A” in the demanding BRC Certification process. The BRC is a leading safety and quality certification program used by more than 23,000 certified suppliers in 123 countries, with certification issued through a worldwide network of accredited certification bodies.
Since moving to its new state-of-the-art facility on Memorial Park Drive in September 2015, First Fresh Foods has focused on developing and integrating the latest technology into its production process. The new facility enables First Fresh Foods to produce more than 11,500 lbs. per hour while operating at the highest standards of transparency and efficiency.
For the certification, First Fresh Foods developed and established the proper BRC procedures, which were recently reviewed by a third party auditor.
Company CEO William Jennings says, “I am exceedingly proud of First Fresh Foods entire team for this milestone accomplishment. We are all excited to confirm that we provide the highest quality chicken sausage to our customers across the United States.”
BRC Global Standards require the most exacting food industry codes and specifications to ultimately protect the end consumer. Qualifying for this measure ensures the highest quality product at First Fresh Foods and its source providers and distributors.
For more information about BRC Certification, visit www.brcglobalstandards.com.
First Fresh Foods products can currently be found at Publix throughout the Southeast in the fresh meat case. The company recently announced its national rollout of its full line of 16 chicken sausages and chicken products.
First Fresh Foods is managed by an experienced leadership team led by Jennings. He has more than 25 years of experience in the food industry where his aptitude for visionary leadership and corporate strategy have led to successes in developing productive environments and strengthened corporate communities. Additional leadership on this initiative was from Tony Jackson, technical services manager, who leads all aspects of quality control at First Fresh Foods. His 15 years of experience in quality control include food safety protocols and certification in multiple areas of specialty including HAACP, ASCP, and AOAC procedures.
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