All Jenna Food products are produced at Halal Processing Solutions, an American company located in Muncie, Indiana and is the World's First 100% Halal, USDA, 3 SQF plant to follow all HACCP protocols.

 

Halal Processing Solutions is Level 3 Safe Quality Food (SQF) Certified.

The Safe Quality Food Institute is recognized by retailers and food service providers globally who require a rigorous, credible food safety management system. Using the SQF certification program will help reduce assessment inconsistencies and cost of multiple assessment standards. What's more, the SQF program is recognized by the Global Food Safety Initiative (GFSI) and links primary production certification to food manufacturing, distribution and agent/broker management certification. Administered by the Food Marketing Institute (FMI), SQF benefits from continual retailer feedback about consumer concerns. These benefits are passed onto SQF certified suppliers, keeping them a step ahead of their competitors. The SQF Vision is to be the single most trusted source for global food safety and quality certification.

 

 

The SQF Mission:

To deliver consistent, globally recognized food safety and quality cerfiication programs based on sound scientific principles, consistently applied across all industry sectors, and valued by all stakeholders.

 

 

USDA Officers Monitor Halal Processing Solutions

The United States Department of Agriculture (USDA), is the federal executive department of the U.S. responsible for developing and executing federal government policy on farming, agriculture, forestry and food. It aims to meet the needs of farmers and ranchers, promote agricultural trade and production, work to assure food safety, protect natural resources, foster rural communities to help end hunger in the United States and abroad.

 

USDA officials and agents have offices within Halal Processing Solutions and monitor all Halal foods being processed at the plant.

 

 

Halal Processing Solutions follows Hazard Analysis and Critical Control Points (HACCP) Protocols when Preparing all our food products.

HACCP is a systematic preventive approach to food safety and biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all statges of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administation (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA.

 

HACCP Ensures Food Safety and Good Hygiene Practices:

1. Identifying hazards and assessing risk

2. Identifying CCPs

3. Establishing critical limits

4. Implementing continuous monitoring

5. Implementing corrective measures

6. Verification validation

7. Documentation