Quality Assurance


Lassonde Pappas is Committed to Providing Safe,
Quality Food Products to our Customers and Consumers

We strive for continuous improvement of the systems in place that support the manufacture of safe, quality foods which meet our customers’ specifications and conform to all applicable regulatory requirements.

Lassonde Pappas Food Safety and
Quality Management System Overview

Core Programs

HACCP & Food Safety Prerequisites

  • CPC manufacturing sites operate in compliance with 21 CFR Part 120 – Juice HACCP to ensure adherence to fundamental food safety practices as required by the FDA. Included in the fundamental food safety practices are the (8) prerequisite SSOP programs under Juice HACCP which include: Safety of Process Water; Sanitation for Facilities, Equipment and Food Contact Surfaces; Proper Usage, Storage and Handling of Toxic Chemicals; Prevention of Adulteration; Prevention of Cross-contamination; Maintenance of Hand Washing, Hand Sanitizing and Toilet Facilities; Employee Health; and Pest Control.
  • Adherence to Good Manufacturing Practices as defined in 21 CFR Part 110 ensures that our premises, buildings and equipment are located, designed and constructed to facilitate the receipt, storage, manufacturing and delivery of safe food. Our facilities are maintained structurally sound and operated in a hygienic manner. Our personnel adhere to established employee practices in compliance with Good Manufacturing Practices.
  • All Lassonde Pappas manufacturing sites are certified under SQF 2000 Level 2-Certified HACCP Food Safety Plans.

Bioterrorism/Food Defense

  • Lassonde Pappas & Co., Inc. is in full compliance with the FDA regulations related to Public Health Security and Bioterrorism Preparedness and Response Act of 2002, to include facility registrations with the FDA.
  • Our Food Defense programs are established in accordance with the Guidance for Industry - Food Producers, Processors, and Transporters: Food Security Preventive Measures Guidance, published by the U.S. Food and Drug Administration. As such we ensure that our workplaces are secure and preventative measures are in place to minimize the risk of intentional and malicious product tampering.
  • Our plants are inspected by the USDA and are in full compliance with the USDA Food Defense requirements.

Crisis Management/Business Continuity

  • Our Crisis Management and Business Continuity plans are established to cope with known business threats which could compromise food safety and/or ability to service our customers.

Complaint Management

  • The CPC Customer Complaint Management program insures that every complaint is registered and acted upon in the most efficient manner. Complaints are investigated for root cause and corrective actions implemented. Monthly and annual trend analysis is used to identify patterns as well as to validate the effectiveness of corrective actions.

Approved Suppliers

  • Utilizing approved suppliers is an integral part of our food safety and food quality program. Our Approved Supplier program ensures that suppliers of raw materials/commodities and contract services are evaluated on their ability to meet our food safety and food quality specifications, conformance to applicable regulatory standards, and delivery of product and service.

Specification and Product Development

  • Our staff of Food Scientists works closely with each of our customers to develop products that meet all of their quality expectations at the lowest possible cost. All products and specifications are mutually agreed upon by our customers and Lassonde Pappas. The Food Scientists prepare and maintain product specifications which are readily available to all appropriate corporate and manufacturing site personnel.
  • Product labels are developed to match product specifications and meet all applicable regulatory requirements.

Product Inspection, Sampling and Analysis

  • All raw materials, including ingredients and packaging materials, are inspected upon receipt for any conditions that could impact food safety or quality. Subsequent sampling and testing of ingredients, work in process and finished goods insures compliance with all relevant legislative requirements, internal CPC and customer specifications, and are true to label.

Non-conforming Product

  • Any non-conforming materials or products are isolated, identified, and evaluated for appropriate disposition. The handling of any non-conforming material or product is done so in a manner that minimizes the risk of inadvertent use, improper use or risk to the integrity of finished product. Trend reporting of non-conforming product is used to identify patterns of non-conformance and to drive process improvement via root cause investigation, implementation of corrective actions, and validation of effectiveness of corrective actions.

Trace, Withdrawal and Recall

  • Lassonde Pappas utilizes a product identification system for all raw materials and finished goods from time of receipt through to time of shipment which allows for full traceability. To verify the effectiveness of our product identification system, we conduct mock recall trace exercises from raw materials (ingredients and packaging) to finished products and in reverse.
  • Our Withdrawal and Recall program design includes internal recall advisory team contact information, detailed action plans that designate accountabilities and define tasks, draft documents to be used to communicate to regulatory authorities, the press, customers/stores, as well as tracking documents for use by our recall coordinator and manufacturing site personnel during a withdrawal/recall event. Our program is reviewed and validated annually to ensure our readiness to respond to a product withdrawal or recall.

Internal and 3rd Party Audits

  • Lassonde Pappas utilizes internal audits to validate compliance with and the effectiveness of our Food Safety and Quality System program components.
  • 3rd Party Audits such as Silliker, SQF, and Customer Audits provide an independent evaluation of our compliance to those specific audit standards.

Internal Audit Program and 3rd Party Audits

  • Our manufacturing sites adhere to a robust internal audit program to validate the effectiveness of our Food Safety and Quality Management Systems.
  • 3rd Party Audits such as Silliker, SQF, and Customer Audits provide an independent evaluation of our compliance to those specific audit standards.

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