Quality is an extremely important part of Upper Crust Bakery’s business and we take it very seriously. Upper Crust has a number of quality assurance procedures in place to protect the quality of our products. We are inspected by the American Institute of Baking on an annual basis as well as Silliker Laboratories Group, Inc. and the Maricopa County Health Department. Upper Crust follows a thorough Master Cleaning Sanitation (MCS) schedule and our HACCP program.

Our quality assurance program begins at the front door and continues until our customers use our products. All employees at Upper Crust Bakery are trained on Good Manufacturing Practices and are required annually to take a refresher course. Our quality assurance department is responsible for implementing and monitoring our receiving guidelines, which record raw materials and review the material’s mode of transportation, ensuring that the ingredients we use meet our quality standards. Our production teams track all ingredient lot numbers so that if an ingredient recall should occur, we have the ability to notify our customers within minutes.

In addition to implementing food safety programs, the Quality Assurance Manager checks the temperatures of our coolers, freezers and ovens throughout the day. The manager also checks the condition and shelf life of all of our perishable ingredients in inventory to ensure quality. Ingredients are also checked for temperature while being used in the processing area.

Upper Crust Bakery has a program, implemented by our Quality Control Department, to ensure that our products meet all of their specifications including size, weight, color and texture. The quality control manager and our production supervisors walk the processing areas constantly to ensure that all product specifications are met. It is important to us that our customers get the high quality product they want delivered to them when they want it.