Food safety is the floor, not the ceiling.
KCHP's production discipline is built around four interlocking commitments — federal inspection, SQF certification, non-allergen architecture, and lot-level traceability.
USDA Inspected
KCHP's facility is federally inspected by the United States Department of Agriculture's Food Safety and Inspection Service (FSIS). On-site federal oversight of processing, HACCP plan execution, and finished-product safety. The baseline standard — and we treat it as a baseline, not a ceiling.
SQF Certification
KCHP is certified to Safe Quality Food (SQF) Level 2 — the globally recognized food-safety standard administered by the SQF Institute and benchmarked against the Global Food Safety Initiative (GFSI). Certification achieved July 2026.
HACCP
Every product KCHP ships is produced under a Hazard Analysis and Critical Control Points (HACCP) plan customized to the protein, the process, and the end-product format. Critical control points are monitored, documented, and verified by an internal QA team that owns plan execution end-to-end.
Non-Allergen Facility
KCHP does not process any of the FDA's top 9 allergens. This is an architectural decision baked into the facility design — not an operational accommodation. For school-nutrition, clean-label private-label, and allergen-sensitive retail, this isn't a feature — it's a category gate.
Traceability
Every batch KCHP produces is tracked at the lot level — from raw protein intake through smoke cycle, processing, packaging, and shipment. If a partner needs to investigate or recall a specific lot, the documentation arrives in hours, not days.
Certified — and built to stay that way.
Buyers in this category understand what GFSI-benchmarked certification represents — a positioning statement, not a footnote. Our SQF program is built around documented prerequisite programs, a fully implemented HACCP plan, supplier verification protocols, internal audit cycles, and continuous QA training.