Our Quality Assurance Programs guarantee that every effort is made to provide you with the superior product you desire.

These programs ensure the production of safe, unadulterated products. Our products maintain compliance with the standards set forth by the USDA, State of Wisconsin and the American Institute of Baking. Additional programs ensure Kosher and Organic Certifications are maintained. The detailed programs are available for your review upon request.

1. Purchasing Control
   • Sets the specifications for purchased grain including the limits for grade and Mycotoxins.
   • Ensures all grain complies with the Federal Food, Drug and Cosmetic Act.
2. Receiving Control
   • Ensures the quality of product received meets required specifications.
   • Evaluates the condition of the transporting vehicle.
   • Verifies security measures, including seals numbers.
3. Fumigation & Chemical Handling
   • Ensures the proper handling and application of chemical products used and stored on-site.
   • Applicators are WI state licensed.
4. Pest Control
   • Adequate sanitation control supports pest control efforts.
   • Mechanical traps and insectocutors are monitored and documented.
   • Exterior traps are maintained in a vegetation-free zone around the perimeter of the facility.
   • Doors and windows are maintained to preclude pest entry.
   • Newer buildings' engineering includes minimal ledges and I-beams, positive air pressure and smooth, poured concrete walls.
5. Food Safety/Contamination Control
   • Good Manufacturing Practices enforced.
   • Hazard Analysis and Critical Control Points Plan established and enforced.
   • Cleaning & sizing equipment and magnets used for cleaning the raw oats, prior to hulling.
   • Sifters and magnets are maintained and monitored.
   • Terminal metal detectors monitored and documented.
6. Sanitation Control
   • Master Cleaning Schedules are utilized.
   • Written cleaning procedures ensure proper sanitation practices.
7. Allergen Control
   • Wheat & wheat gluten are possible allergen contaminants
     • Wheat, in trace amounts, may be present in field grains. Control measures include:
       1. Purchasing limits of 1% maximum wheat kernels in raw grain.
       2. Cleaning/sizing equipment removes additional wheat based on size of kernel.
       3. Not all wheat can be removed due to size similarities with oat kernels. Trace amounts may be present in finished product.
     • Wheat flakes are processed on the same product lines.
       1. Documented clean-out procedures are maintained.
       2. Visual inspection verifies complete product change-over.
8. Organic Processing Control
   • Documented procedures and programs to ensure compliance to Oregon Tilth Certified Organic standards.
   • Product traceability maintained from receipt of organic groats to finished product.
9. Document Control
   • All applicable documentation is maintained for not less than three years.
10. Trace/Recall Program
    • All product bears a lot code for traceability.
    • All product lot codes are recorded on the bills of lading.
    • A documented product recall program is tested annually utilizing Mock Recalls that are issued to customers.

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