Our Quality Assurance Department's main objective is to ensure superior quality and consistency in our products. This is achieved by subjecting raw and finished materials to a rigorous inspection process, thus ensuring these items meet or exceed our specifications.

Food safety is also a major priority at Chef John Folse & Company, and as such, the Quality Assurance Department is responsible for the implementation and monitoring of our HACCP (Hazard Analysis Critical Control Point) Program, which allows us to eliminate physical, chemical and biological risks to the consumer. This program is also regulated by USDA and FDA government agencies. To further exemplify our quest for quality and food safety, the manufacturing facility undergoes an annual Quality Systems Audit, which is performed by an independent company. The audit results serve as a beneficial tool in that they allow us to review and enhance our programs.

AWARDS
As part of his commitment to quality and professionalism, Chef Folse has assembled the finest industry experts to serve our vast customer base. A fully-equipped Technical Center and Research & Development Test Kitchen in our Donaldsonville headquarters is staffed with executive chefs and food technologists to develop new recipes or reformulate products to individual specifications.

In testimony of our innovative product development, the manufacturing division received TGI Friday's Inc.'s Procurement Product Development Award in March 1998. The manufacturing division was selected from almost 2,500 TGI Friday's Inc. vendors. Folse and his research team worked with Friday's to develop Friday's Jack Daniels® glaze for national restaurant distribution. The product roll-out and subsequent media campaign, the "Jack Daniels® Grill" promotion, were the most successful in the company's history.