Safety

Safety, First, Last and Always!

At Belmont Confections, our operations are continually audited and certified by a variety of safety and verification programs and agencies. Such programs include Hazard Analysis & Critical Control Point (HACCP), Allergen, and Microbiology Laboratory Analysis, Raw Materials Receiving, and the Ohio Agriculture Department.

Hazard Analysis & Critical Control Point Program (HACCP)

This FDA-mandated program identifies potential food safety problems by addressing any physical, chemical or biological hazards. The preventive measures we take are called Critical Control Points, which refer to actions for reducing or eliminating food safety hazards.

Our HACCP program provides early notification of potential hazards and identifies corrective actions immediately. The HACCP review team audits all reports, supervises implementation of the company’s HACCP program and ensures compliance with customer-specific requirements.

Belmont Confections' HACCP program provides early notification of potential hazards and identifies corrective actions immediately.

— George Tsudis, President, Belmont Confections

Allergen Program

Our Allergen Program identifies allergens for all products and arranges production schedules so that products do not inadvertently acquire allergy-causing ingredients during manufacturing. Common allergens are milk, soybeans, wheat, peanuts and
tree nuts.

Raw Materials Receiving

To maximize operating efficiencies and product safety, our warehouse is divided into four areas:

  • Quality Control inspection area for holding and releasing
    all incoming ingredients
  • Cold room for ingredient storage
  • Allergen storage area
  • Dedicated "hold" area


Mixer

Ingredients