Learn More About Quality Assurance
Click on a link to get a brief discussion on the practices that U.S. Foodservice has in place to promote quality.
Employee Background Checks
Prior to being hired by U.S. Foodservice, employees must pass a background check and drug screen. The background check is completed by an independent service bureau that specializes in background research. Criminal, financial, education, and residence data is compiled and provided to our Human Resource Department and Safety and Security Department. The employee must pass our strict criteria prior to an employment offer being made.
Temporary employees are screened to ensure they meet our requirements. Visitors are required to wear appropriate identification and are to be escorted at all times by a U.S. Foodservice employee.
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All Employees Are On High Security Alert
Employees are empowered when it comes to security including, but not limited to, reporting suspicious activity. Security is every employee’s job at U.S. Foodservice.
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Security of the Facility
Reinforced security policies are in place to ensure enforcement of policies regarding access control, visitor policy, proper identification of contractors, vendors, common carriers, and other outside persons are authorized, etc. Fleet and Product Control - We require that all unattended trucks are secured and are located in a secure area. We instruct to properly secure all shipments to prevent tampering.
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Quality Assurance
Our Quality Assurance team consists of a highly educated group of professionals including backgrounds in food science and collectively over 90 years of experience in the foodservice industry. This group sets the standards for not only high quality specifications but also high standards for food safety. Extensive facility inspections on both the manufacturer and our own distribution centers are completed on an on-going basis to ensure the quality and safety of our products.
U.S. Foodservice sets their quality grade standards higher than required by the USDA. In fact, on average, our specifications on branded product lines are at least three grade points higher than the USDA minimum for the grade. These specifications define our requirements for grading attributes such as color, uniformity of size, style, character and absence of defects. Monitoring these attributes along with drain weight requirements and other criteria ensures that you receive a top-quality superior product every time.
To do this our Quality Assurance team visits manufacturer's plant sites. Manufacturers must be approved by a member of the Quality Assurance team and are audited for good manufacturing practices, sanitation, HACCP and withdrawal/recall procedures. We work very closely with plant and quality control personnel at manufacturer plant locations. Monthly inspections are also completed by our corporate headquarters Quality Assurance Team to monitor quality of the products that we distribute.
We at U.S. Foodservice feel that when our vendors know how much we care-they care. You can only expect what you inspect.
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Hazard Analysts Critical Control Points (HACCP)
Quality Assurance requires all vendors to have HAACP Programs. All divisions follow the HACCP principles for seafood, meat and poultry, and perishable products and keep the necessary records.
All divisions are inspected for seafood HACCP compliance by the FDA. All applicable meat processing facilities are inspected for compliance by the USDA.
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Food Safety
U.S. Foodservice is committed to food safety. We are a proud sponsor of the National Restaurant Association Educational Foundation’s food safety awareness program, from the International Food Safety Council. The council's mission is to heighten the awareness of the importance of food safety education worldwide. The National Restaurant Association Educational Foundation's Servsafe(r) program is taught by U.S. Foodservice professionals, and is recognized as the industry standard in food safety training. The ServSafe(r) program teaches food safety on all aspects of the flow of food including receiving, storage, food handling, preparing and service.
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Comprehensive Recall Policy
Classified recalls will have priority over any other business and require immediate action. Recall policies and procedures have been developed utilizing government guidelines. U.S. Foodservice has a proven track record on handling all types of recalls and withdrawals.
Recall procedures are orchestrated from the corporate office with all parties involved. All operating divisions have their own recall teams that follow the recall procedures manual as well as directions from the support office.
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