Del's Pastry is one of the few organizations that have been in business for decades; we recently celebrated our 50th anniversary and that is a milestone that only few companies can share.
One of the key ingredients for the success of Del's Pastry, is the fact that the company recognizes that making safe and quality products requires the commitment of all members of the organization at every level and we have been able to do so quite successfully.
In order to stay ahead of the curve in today's marketplace, Del's Pastry also recognizes that we need to have a Food Safety Management System that is internationally recognized. It is with this background that Del's Pastry adapted the SQF standard to be part of its Food Safety Management System and established the system. We have been SQF certified for the last few years now and as a result of that we have continuously improved our processes to accommodate the changing nature of the industry and the new requirements that come with that.
Del's Pastry is also Kosher compliant and compliant to all social requirements that are part of the industrial social responsibility, in fact we have been successfully audited by various organizations such as Wal-Mart, IKEA, Target, to mention a few, in this regard.
But more importantly Del's Pastry has always believed that food safety should not be solely based on what the standard requirements are but on what is the right thing to do for the food safety. For example: I should not keep my working station clean because that is what the QA department wants me to do, but I should do so because that is the right thing to do for the food safety.
It has always been Del's Pastry's belief that the success of any food safety program needs to be complemented with an understanding of why you are doing what you are doing, and that requires not just adding more procedures or standards but a change of behavior of individuals. The time when you have staff members that understand that "What are in the best interests of the company are also their best interests" and act upon that. Then is when you move from a program requirement to a matured FOOD SAFETY environment, and that is how we measure the success of any of our programs.