The Joseph's 55,000 square foot pasta facility is a USDA,
FDA and HACCP approved and operated facility. We have passed the stringent
requirements of AIB, Cook and Thurber and Silliker Laboratories with consistent
ratings in the top 5% of all manufacturing plants in the U.S. From raw materials
to finished goods, our products are tracked, monitored and tested for optimum
food safety and food quality.
Our quality assurance program starts with our vendors, the quality leaders
in their respective fields. Microbiological testing is required before raw
materials are received and inspected for adherence to specifications.
Once in the manufacturing stage, our well trained quality assurance staff
ensures that products are produced safely and to specification. Joseph's technicians
and inspectors monitor all of our production lines and perform sensory analysis,
weight measurements, dough-to-fill ratios, cook tests and metal detection.
Learn more about our company:
History | Culinary Team
| Production | Quality
Assurance | Careers