Food Safety

Our company was created out of a personal need for safe, clean, organic food. As a result, we have placed food safety at the center of our mission. Edison Grainery operates a dedicated, gluten-free production facility, free of the Big-9 allergens*

Members of our administrative and production teams have been PCQI certified by the Food Safety Preventative Controls Alliance and continue to apply their knowledge and passion with every bag.  Here are some of the highlights of our Food Safety Plan.    

*Organic cheese packets used in our Q-Mac products are housed in a segregated storage area, apart from all other manufacturing processes.

Avoiding Cross-Contamination

Here at Edison Grainery we are free of the BIG-9 allergens. However, our product lines do share some equipment. Here’s how we prevent food from cross contact and misbranding:

  • Sequencing our Production Schedule: We group like products to promote efficiency and prevent ingredient cross contact.
  • Clean Production Equipment: Strict sanitation practices are maintained for cleaning equipment and utensils.
  • Allergen Label Verification prevents undeclared allergens from entering our facility.
  • Required Allergen Statement: We require our suppliers to provide allergen statements so we have full knowledge of their allergen management practices.
  • Maintaining Good Hygiene: Employees practice good hygiene and traffic flow is managed between finished product areas containing a declared allergen and our non-allergen manufacturing areas of the facility. 

Scientific Analysis: 3rd Party Lab Testing

Every lot of every ingredient undergoes robust microbiological & pathogen testing.

We test for:

  1. Aerobic Plate Count
  2. Analyte
  3. Coliform
  4. E. coli
  5. Gluten (<10ppms)
  6. L. monocytogenes
  7. Mold
  8. Salmonella
  9. Yeast

Lot specific Certificates of Analysis (COA) can be found on individual product pages.

Documented Sanitation Practices

Sanitation is the foundation of Edison Grainery Incorporated’s food safety program. We have developed comprehensive Sanitation Standard Operating Procedures (SSOPs) intended to prevent food from becoming adulterated and that establish adequate and appropriate steps to protect against contamination and allergen cross-contact.

Our sanitation protocols are verified with ATP (adenosine Triphosphate) swabs to ensure surfaces have been cleaned thoroughly so that new product runs are not contaminated by prior product, and to ensure biofilms are not developing on the surface that could affect quality.

Tested Ingredient Changeover

When we run like product such as organic red kidney beans and then change over to “like” product such as organic garbanzo beans, every surface the product engages with is cleaned in place (CIP) and must pass an ATP swab test.

Sanitary Category Changeover

When production in one category (such as Beans) is complete; before moving on to products of another category (such as Grains) , all equipment is moved from our packing rooms into to our sanitation station, where equipment and utensils undergo a rigorous cleaning process.

PCQI Trained Operations Staff

Every stage of our process, from receiving to storage, processing and packing to shipping, is conducted in accordance with our SSOP sanitation principles. All appropriate quality control activities are employed to ensure that our food is suitable for human consumption and that our packaging materials are safe. Our team of HACCP and PQCI trained individuals are assigned various responsibilities to uphold our overall sanitation standards.

A Clean Facility

Edison Grainery’s SSOP includes the following elements intended to protect against contamination and allergen cross-contact from our facility itself:

  • Ensuring adequate building design and maintenance.
  • Sanitary facility controls for water quality, plumbing, sewage disposal, toilet facilities, hands-free washing facilities and waste management. 
  • Use of cleaning compounds and sanitizers that are safe, adequate and stand in compliance with National Organic Program standards.
  • Pre-production ATP swab tests and AllerSnaps swab tests of food contact equipment to ensure the effectiveness of sanitation proceedures.
  • A robust pest control program from a nationally recognized vendor.
  • Procedures for the cleaning and sanitation of food-contact and non-food-contact surfaces.
  •  Quarterly environmental monitoring, with testing for Salmonella and Listeria.
  • Annual air and water monitoring.
  • Records for monitoring, verification and corrective actions are established and maintained to satisfy the requirements of our SSOP and reviewed annually by a third-party certification agency.

All regulatory compliance documents are available for review HERE.