SuperMom’s Bakery Achieves Internationally Recognized SQF Level 3 Certification

EL PASO, Texas, March 22, 2017 -- Northern Tier Bakery LLC, doing business as SuperMom’s, today announced it has met all requirements of the SQF Code Edition 7.2 Level 3 Certification for Comprehensive Food Safety and Quality Management Systems. This achievement includes the scope of registration for Bakery and Snack Food Processing and Recipe Meals Manufacture.  Level 3 is the highest level and most stringent certification awarded.

“This is quite an honor and one all of our employees have worked hard to achieve,” said Dr. Vance Boelter, General Manager of SuperMom’s Bakery.  “This achievement reinforces what our customers have known all along.  We provide a wide array of fresh and frozen, high-quality products that meets the demands of today’s fast paced lifestyle.”

The SQF Code provides all suppliers in the food industry an internationally recognized certification system, featuring an emphasis on the systematic application of Hazard Analysis and Critical Control Points (HACCP) for control of food quality hazards as well as food safety.  The implementation of a SQF management system assures buyers that the products they are purchasing have passed international standards for food safety and quality to ensure brand protection and consumer trust and loyalty.

SuperMom’s, a manufacturer of fresh and frozen bakery and commissary items, is committed to providing its customers with safe, high-quality products while complying with all applicable industry standards and regulatory requirements. Every step of SuperMom’s process, from the quality of ingredients to the preparation and packaging of the end product, has been carefully evaluated to uphold the most rigorous global certification available. SuperMom’s food safety culture extends through all levels of the company and its employees understand that food safety is everyone’s responsibility, and everyone at SuperMom’s plays an integral role in upholding this highly regarded certification.

Media Contact:
Gary Hanson
(602) 286-1777