Hazard Analysis Critical Control Point (HACCP)

Maines is committed to delivering product of the highest quality and integrity to our customers. Our employees are trained in HACCP procedures and guidelines. We monitor vendor compliance with safe food handling and preparation procedures, and we receive, store and distribute product in such a manner to ensure the highest quality standards.

Our product handling procedures include:

Vendor Assurances
Rigid Receiving Guidelines
Storing Product in five cooler/freezer temperature zones
28,580 square foot refrigerated dock
Continual temperature monitoring
Extensive employee training
Strict sanitation practices