It’s exciting to see in 3 1/2 years what started out as a dream to have a little bakery has now grown into a organic, American Humane Certified manufacturing powerhouse! With our growth and potential growth into the supermarkets in the 3 months we have decide to implement a HACCP plan. We contracted Phil from the HACCP institute who helped us find a gem of a person named Greg McNeal who is our Quality Assurance Manager for Pastry Smart. His charge is training a bunch of hotel background pastry chefs on how to do it safe and clean in a manufacturing setting. What a big job he has! He never fails to tell us daily how ugly our baby is….and we love him for that! In the two short weeks our vocabulary has changed with things like SSOP’s & GMP’s. We did a training on Allergens on Friday for one hour. We are happy to have Greg on board and his 17+ years of Quality Assurance in many facets of food service manufacturing. He started in a dairy plant and helped implement their first HACCP plan. I think he likes the smell of our plant better than the dairy farm……cow patties I mean. Welcome aboard Greg!
