Quality Assurance & Inspection
Clear Lake Specialty Products exceeds at meeting or exceed all federal, state and any other appropriate regulatory laws and guidelines for food and production safety. The following are some of the programs in place that help ensure consumer food safety in Clear Lake Specialty Products areas of production and distribution.

Production Dates/Quality Assurance

• Production Code Dates are easily identifiable, showing production dates and or expiration dates that allow for tracking of specific production lots. This information is marked on each product.
• All product is tested by the Quality Assurance Department. Samples are taken from each lot of produced product. The samples are analized, tested and baked the next day by QA and checked against production sheets for overall acceptability.
• In addition to checking the finished product, all incoming product is checked for temperature and code dates as well as the cleanliness of the delivery and its actual temperature. The Production Staff lists all raw material ingredients utilized. We record batch codes and use by dates so product produced can be traced to specific raw materials.
• A Preventative Pest Control Program is in place to insure that the plant is free of insects and rodents. All traps, bait stations, and pesticide applications are maintained by a recognized and certified organization.

HACCP Program/Inspections

• Clear Lake Specialty Products has a working HACCP Plan that is reviewed by AIB (American Institute of Baking). The company has voluntarily submitted to an annual inspection by the AIB. Clear Lake Specialty Products received a Superior rating from AIB in 2007. In addition to the AIB, the company has periodic inspections by the Iowa Department of Agriculture, the Iowa Health Department and we are also USDA inspected and Organically Certified.