SQF & Gluten-Free Annual Audits by Jeff Friday Crest Foods’ annual SQF Audit was conducted April 4th through 8th with Crest Foods assisting with the SQF Audit at the Karlin Foods Distribution Center on March 31st. Our auditor spent all week inspecting our equip- ment and facilities, while assessing food safety and prerequisite programs. Programs include document control, record keeping, product specifications, verification, validation of our system, product identification, traceability, allergen management, and our training program. Other prerequisite programs include personnel practices, process ing practices, equipment calibration, pest control, facility and equipment maintenance, master sanitation, water qual- ity, methods for controlling contaminants, supplier approval, warehouse receiving and shuttling, and waste manage- ment. This is a lot of material to cover, along with a million square feet and countless pieces of equipment. Concurrent with Crest Foods’ annual SQF Audit, our SQF certifying body (SGS) sent an auditor capable of per- forming a gluten-free audit. This audit was overseen by the Allergen Control Group, Inc. from Milton, Ontario, Canada. Crest Foods received gluten-free certification for the first time in 2014 and recertifies annually. In the end, our efforts paid off with improved audit scores, for all, and each audit resulted in another year of recer- tification for Karlin Foods Distribution Center, Crest’s Ingredient Division and Packaging Division (both SQF and Gluten-Free Audits). Special thanks to all who helped make this possible!
Welcome Emily Plapp by Joe Loquasto
Emily Plapp has recently joined Crest Foods, Ingredient Division R&D, as a R&D Project Manager following her graduation from Kansas State University with her B.S. in Food Science. Emily was born and raised in Malta, Illinois, on her fam- ily farm where they raise organic crops (corn, beans, oats etc…) and livestock (dairy cows, beef cattle, sheep, chicken and pigs). After graduating from Rochelle Township High School in 2012, Emily took her talents to Kansas State University. While at Kansas State, Emily was a member of the Dairy Products Judging and Dairy Cattle Judging Teams. Also while at Kansas State, as part of her Honors
Programs, Emily conducted her own research project titled “The Textural Effects of Dried Vinegar in Raw Milk Cheeses” and presented her findings at the Kansas State Undergraduate Research Showcase. For the past four sum- mers Emily has been an intern in the Ingredient R&D Lab and has worked on developing Direct Acid Sour Cream and Panna Cotta, as well as fine tuning her laboratory skills. In her spare time Emily enjoys reading, running, and milking her dairy cows. We all look forward to the great things Emily will bring to Crest! Crest Foods Community Bulletin Board on Facebook! Crest Foods has a Facebook group named Crest Foods Community Bulletin Board, Ashton, Illinois. To join the private group, search Facebook for Crest Foods Community Bulletin Board, Ashton, Illinois. Membership to the group is available to all current Crest and Man- power employees. Admission to the group will be approved by the administrator. The Bulletin Board will be used to communicate job openings, walking club events, holidays, pictures, and any news worthy posts. Get immediate post notifications to your smart phone. JOIN today!
July, August & September 2016 Crest Ink 15
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