Martin Bros. > About Us > Food Safety & HACCP Program

HACCP Program

Martin Bros. Distributing Co., Inc. is a fully compliant HACCP facility. ASI Food Safety Consultants performed our last annual HACCP and sanitation audits on August 2, 2013. We received an ASI score of 97.2%, giving Martin Bros. an "Excellent" rating overall and making our HACCP program one of the most successful in the country. The new ASI audit form is designed to ensure that only facilities with superior food safety programs receive excellent ratings.

Martin Bros. is proud of its HACCP and food safety programs, and we continually strive to be a superior food safe distributor. At this time, we are not required to do any pathogen testing, nor do we have to follow any animal welfare protocols. This page is to help educate and answer any general questions you may have about our HACCP program and more. If you have any further questions or concerns, please feel free to contact us.

ASI Certificate

Martin Bros.’ 2013 ASI Food Safety Consultants inspection certificate. ASI has awarded Martin Bros. "Very Good" or “Excellent” ratings for the past eleven years.

The Need for HACCP

Increasing demand for food safety brings increasing pressures to have an outstanding HACCP program within distribution facilities to complete the food safety chain between manufacturer and customer.

Factors that play a part in increasing the demand for food safety programs include:

  • New Food Pathogens (Between the years of 1973 and 1988), including Escherichia coli and Salmonella eneritidis
  • Chemical Contamination
  • Size of the Food Industry

What is HACCP?

Hazard Analysis Critical Control Points:

  • Analyze Hazards – Find areas of potential problems that could impede safe food handling.
    • Biological (ex: microbes)
    • Chemical (ex: toxins)
    • Physical (ex: glass fragments or rodent contamination)
  • Identify Critical Control Points – Find the areas for best controlling these potential problems. For Martin Bros., these areas include Inbound, Storage and Outbound.
  • Establish Preventative Measures – Establish measures and set limits to adhere to major steps in the HACCP process.
  • Establish Monitoring Procedures – Put programs and procedures in place that watch critical limits at the critical control points. We ensure that the monitoring is timely and accurate.
  • Establish Corrective Actions – All violations of critical limits have a corrective action procedure to make sure the problem is documented and taken care of in a timely fashion.
  • Verify the System – Monthly internal inspections of the entire HACCP program are performed to ensure everything is working as we designed it to and to ensure that we are maintaining the highest of sanitation levels.
  • Effective Record Keeping – Documentation of every step of the HACCP program is performed whenever a problem arises.

HACCP Inspections

Inbound Inspections:

  • Verify the System - Monthly internal inspections of the entire HACCP program are performed to ensure everything is working as we designed it to and to ensure that we are maintaining the highest of sanitation levels.
  • Effective Record Keeping - Documentation of every step of the HACCP program is performed whenever a problem arises.

Regular Storage Inspections:

  • Temperature -
    • Dry and Chemicals: 32º to 90º F Refrigerated
    • Produce, Regular: 36º to 44º F
    • Produce, Warm: 45º to 58º F
    • Meats: 28º to 34º F
    • Frozen: 10º to 25º F
    • Cold Docks: 35º to 45º F
  • Product Contamination
  • External Influences
  • Product Damage
  • Pest Control – Integrated Pest Control Program through PrestoX

Outbound Inspections:

  • We think of our Martin Bros. trucks as extensions of the facility. They follow all of the same HACCP guidelines as the warehouse.
  • Trucks are cleaned after each delivery.
  • Temperatures are monitored, recorded and documented on trucks throughout the entire delivery process.

Good Manufacturing Practices (GMP's)

Include but not limited to:

  • Eating and drinking only in designated areas
  • No tobacco in facility – including cigarettes and smokeless tobacco
  • Clean garments
  • Storing belongings in locker area
  • Washing hands after using restroom
  • Following cleaning schedules
  • Calibrating temperature devices
  • All suppliers and contractors meeting or exceeding our needs

Personal Hygiene Practices

  • Hygienic hand practices
  • Maintain personal cleanliness
  • Wear appropriate clothing
  • Avoid unsanitary habits
  • Report illnesses

Sanitation Practices

Cleaning of the entire warehouse according to sanitation schedules:

  • Trash cans are cleaned on a daily basis according to their tracking numbers.
  • Bin boxes for carrying small items and produce are cleaned daily.

Hygiene Practices:

  • Hygienic hand practices
  • Maintain personal cleanliness
  • Wear appropriate clothing
  • Avoid unsanitary habits
  • Report illnesses

Facility Features

Facility features that help Martin Bros. meet HACCP Guidelines include:

  • High speed roll-up doors, which control temperature zones.
  • Double-tiered impact doors
  • A completely electronic temperature control system tied directly into our alarm system. All temperature zones are tracked 24 hrs a day

Other Segments of HACCP

  • Government Inspections - USDA, FDA, State Health Dept., OSHA, EPA and Local Health Dept.
  • Product Recalls - Product recalls are usually vendor initiated and are important to do right through vendor, distributor and customer teamwork.
  • Housekeeping - General Maintenance and General Cleaning
  • Internal Warehouse Inspections - Monitoring of Sanitation and Monitoring of Maintenance

Facts

  • 285,000 square feet
  • 11,000+ items on hand
  • 130 warehouse employees on 2 shifts
  • Turn 55,000 cases a day
  • Send out over 80 trucks per night on average
  • Deliver to 8 different states: IA, MN, WI, MO, IL, SD, NE, KS

Every Day at Martin Bros....

  • More than 250 pages are filed
  • 200 signatures of approval are given
  • More than 500 temperature readings are taken
  • 12,320 square feet are cleaned

At Martin Bros...

  • HACCP manual is currently 432 pages long
  • Manual is revised twice a year
  • 17 people have daily duties in keeping HACCP running properly