At Redondo's LLC., we take product safety seriously. In addition
to strict company Sanitation and Inspection Standards that are further
enforced by third party agencies, we have incorporated the Hazard
Analysis and Critical Control Point, or HACCP (pronounced as hassip)
system (originally developed by NASA astronauts to prevent hazards
that could cause food-borne illnesses by applying science-based
controls) to ensure product safety and to fulfill the USDA safety
USDA Safety Inspections
Daily inspections are conducted by FSIS (Food Safety and Inspection
Service) Inspector. If standards are not met, Redondo's LLC. will
not be able to produce food products until problem areas are rectified.
Internal Sanitation and Inspection Standards
Internal Inspection Standards are enforced by the HACCP system.
The process involves the analysis of hazards, identification and
implementation of preventative and monitorial procedures of critical
control points, and the establishment of corrective actions and
record keeping. Redondo's employees are also educated on the importance
of food safety to further enforce safe production. Internal sanitation
inspection is carried out through bacteriological examinations to
ensure there are no traces of bacteria such as Salmonella and Listeria.
Third Party Inspections
In addition to daily USDA inspections and internal sanitation and
inspection standards enforced by HACCP, Redondo's LLC. has annual
third party food safety audit which manually inspects the factory
facilities, the HACCP process and its records.
Through establishing trust from our consumers of the quality and
safety of our products, Redondo's continues to do business with
nation-wide restaurant food store chains.