FZN » Topics » Regulations

These excerpts taken from the FZN 10-K filed Sep 17, 2008.

Regulations


We are subject to various Federal, state and local laws affecting our business, including health, sanitation and safety regulations. U.S. Department of Agriculture (“USDA”), Food Safety and Inspection Service (“FSIS”) group and the Food and Drug Administration (“FDA”) have promulgated specific regulations containing requirements for the processing of certain meat and poultry products.  FSIS permits establishments to develop total quality control (“TQC”) systems.  TQC systems encompass all aspects of product processing and must include procedures for raw material control; the nature and frequency of tests to be made; the critical check or control points to be addressed; the nature of charts and other records that will be used; the length of time such charts and records will be maintained; the nature of deficiencies the system is designed to identify and control; the parameters or limits that will be used; and the points at which corrective action will occur and the nature of such corrective action -- ranging from the least to the most severe.  All of our facilities follow the Hazard Analysis Critical Control Points (“HACCP”) program and are audited by international third-party auditors such as NSF-Cook and Thurber, Steritech or SGS.  In addition, our France facilities comply with International Food Standards (“IFS”) as well as the British Retail Consortium (“BRC”).  We believe our operations comply in all material respects with applicable laws and regulations.  We were recently approved to sell meat to the European Marketplace.


Regulations




We are subject to various Federal, state and local laws affecting our business, including health, sanitation and safety regulations. U.S. Department of Agriculture (“USDA”), Food Safety and Inspection Service (“FSIS”) group and the Food and Drug Administration (“FDA”) have promulgated specific regulations containing requirements for the processing of certain meat and poultry products.  FSIS permits establishments to develop total quality control (“TQC”) systems.  TQC systems encompass all aspects of product processing and must include procedures for raw material control; the nature and frequency of tests to be made; the critical check or control points to be addressed; the nature of charts and other records that will be used; the length of time such charts and records will be maintained; the nature of deficiencies the system is designed to identify and control; the parameters or limits that will be used; and the points at w
hich corrective action will occur and the nature of such corrective action -- ranging from the least to the most severe.  All of our facilities follow the Hazard Analysis Critical Control Points (“HACCP”) program and are audited by international third-party auditors such as NSF-Cook and Thurber, Steritech or SGS.  In addition, our France facilities comply with International Food Standards (“IFS”) as well as the British Retail Consortium (“BRC”).  We believe our operations comply in all material respects with applicable laws and regulations.  We were recently approved to sell meat to the European Marketplace.




These excerpts taken from the FZN 10-K filed Sep 17, 2008.

Regulations


We are subject to various Federal, state and local laws affecting our business, including health, sanitation and safety regulations. U.S. Department of Agriculture (“USDA”), Food Safety and Inspection Service (“FSIS”) group and the Food and Drug Administration (“FDA”) have promulgated specific regulations containing requirements for the processing of certain meat and poultry products.  FSIS permits establishments to develop total quality control (“TQC”) systems.  TQC systems encompass all aspects of product processing and must include procedures for raw material control; the nature and frequency of tests to be made; the critical check or control points to be addressed; the nature of charts and other records that will be used; the length of time such charts and records will be maintained; the nature of deficiencies the system is designed to identify and control; the parameters or limits that will be used; and the points at which corrective action will occur and the nature of such corrective action -- ranging from the least to the most severe.  All of our facilities follow the Hazard Analysis Critical Control Points (“HACCP”) program and are audited by international third-party auditors such as NSF-Cook and Thurber, Steritech or SGS.  In addition, our France facilities comply with International Food Standards (“IFS”) as well as the British Retail Consortium (“BRC”).  We believe our operations comply in all material respects with applicable laws and regulations.


Regulations




We are subject to various Federal, state and local laws affecting our business, including health, sanitation and safety regulations. U.S. Department of Agriculture (“USDA”), Food Safety and Inspection Service (“FSIS”) group and the Food and Drug Administration (“FDA”) have promulgated specific regulations containing requirements for the processing of certain meat and poultry products.  FSIS permits establishments to develop total quality control (“TQC”) systems.  TQC systems encompass all aspects of product processing and must include procedures for raw material control; the nature and frequency of tests to be made; the critical check or control points to be addressed; the nature of charts and other records that will be used; the length of time such charts and records will be maintained; the nature of deficiencies the system is designed to identify and control; the parameters or limits that will be used; and the points at w
hich corrective action will occur and the nature of such corrective action -- ranging from the least to the most severe.  All of our facilities follow the Hazard Analysis Critical Control Points (“HACCP”) program and are audited by international third-party auditors such as NSF-Cook and Thurber, Steritech or SGS.  In addition, our France facilities comply with International Food Standards (“IFS”) as well as the British Retail Consortium (“BRC”).  We believe our operations comply in all material respects with applicable laws and regulations.




This excerpt taken from the FZN 10-K filed Sep 21, 2007.

Regulations

We are subject to various Federal, state and local laws affecting our business, including health, sanitation and safety regulations. U.S. Department of Agriculture (“USDA”), Food Safety and Inspection Service (“FSIS”) group and the Food and Drug Administration (“FDA”) have promulgated specific regulations containing requirements for the processing of certain meat and poultry products. FSIS permits establishments to develop total quality control (“TQC”) systems. TQC systems encompass all aspects of product processing and must include procedures for raw material control; the nature and frequency of tests to be made; the critical check or control points to be addressed; the nature of charts and other records that will be used; the length of time such charts and records will be maintained; the nature of deficiencies the system is designed to identify and control; the parameters or limits that will be used; and the points at which corrective action will occur and the nature of such corrective action—ranging from the least to the most severe. All of our facilities follow the Hazard Analysis Critical Control Points (“HACCP”) program and are audited by international third-party auditors such as NSF-Cook and Thurber, Steritech or SGS. In addition, our France facilities comply with International Food Standards (“IFS”) as well as the British Retail Consortium (“BRC”). We believe our operations comply in all material respects with applicable laws and regulations.

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