Oxford Frozen Foods takes Food Safety very seriously. Our plants operate under a HACCP (Hazard Analysis Critical Control Point) based system which is consistently applied throughout our factories.
The processing plants that pack products for our customers are audited on an annual basis. For the past several years we have successfully achieved the global food safety initiative recognition from the British Retail Consortium (BRC) in our Oxford and Maine Wild sites. Prior to our years of BRC certification we were certified by the American Institute of Baking (AIB). Our Cherryfield Foods factory continues to be AIB audited annually.
With an on-site Microbiologist and lab we are able to closely monitor our processing lines, raw materials and finished products to ensure that only the safest products are sent to our customers.
The Oxford Food Group is vertically integrated which allows us to monitor and control most of the raw materials being processed in our facilities.
With the exception of our Battered products and Blue Coats products, the various plants that Oxford Frozen Foods operates are allergen free. The plants that produce our battered products and blue coat products have an allergen control program in place to keep allergens separated from any of our other products.
Each plant has its own Food Safety Task Force which audits the plants on an on-going basis and addresses and/or actions items for continuous improvements. We have dedicated individuals who ensure the quality and safety of our products is being upheld.