Our 150,000 square foot pasta facility is USDA, FDA and HACCP approved. We have passed the stringent requirements of AIB, Cook and Thurber and Silliker Laboratories with consistent ratings in the top 5% of all manufacturing plants in the U.S. From raw ingredients to finished goods, our products are tracked, monitored and tested for optimum food safety and food quality.
Our quality assurance program starts with our vendors, the quality leaders in their respective fields. Microbiological testing in our on-site state-of-the-art lab is required before raw materials are received and inspected for adherence to specifications. Once in the manufacturing stage, our well trained quality assurance staff ensures that products are produced safely and to specification. Joseph’s technicians and inspectors monitor all of our production lines and perform sensory analysis, weight measurements, dough-to-fill ratios, cook tests and metal detection.
Perfect products, packed and stored properly and shipped on time, is what makes us a leading gourmet pasta company.