SugarCreek launched HACCP programs in each plant starting in 1996.
LEARN MORESince the introduction of the GFSI (Global Food Safety Initiative) in 2009, SugarCreek has achieved a top-rated Safe Quality Food (SQF) Level 3 certification at all locations, and currently operates under the most recent criteria with SQF Code. In addition, we conduct approximately 40 customer and third party audits in our plants each year.
LEARN MORETrained employees are only one element of our food safety efforts. We also continually invest in the latest technology in data, metal detection equipment, security, round-the-clock video monitoring, access control, fencing and an innovation that is unique in the industry, a laser sorter on bacon bits.
LEARN MOREThe Great Recession of 2008 left its mark on the restaurant industry. Restaurants struggled to survive as Americans began to eat out less, and experienced workers retired or moved on to other industries. With the economy on the rebound, consumers are dining out more frequently. The problem? Most of your kitchen staff is unskilled and new to the industry. That’s a recipe for disaster in the fast pace of a restaurant kitchen.
SugarCreek is an innovative, diversified and flexible food manufacturer helping some of the industry’s largest and best-known companies develop Brandworthy Food Solutions. SugarCreek’s authentic culinary expertise helps drive innovation, and our in-house expertise in everything from food trends and marketing to packaging and logistics makes the company an ideal partner for new product development – including bringing scale to sous vide. SugarCreek employs over 2,000 people in six manufacturing facilities, and serves clients across the U.S. and internationally.
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