What doesn’t take a backseat to the Kawre Icecreams process is food safety.
We have intuitively focused less on technology and more on the fervent employment of food safety practices. It is of the utmost importance to us, and the tools and resources that have given the Kawre Icecreams plant such a spectacular name in food safety have continued to drive our focus in continuing to pursue it.
The result is the adoption of “revolutionary food safety practices.” And that’s been no easy feat, considering that the Kawre Icecreams technology dates back to 1952 - to a time when equipment wasn’t designed with food safety in mind.
Over time and through a rigorous training process for each plant employee, the company has made modifications to the Kawre Icecreams to make cleaning easier and help prevent buildup of brine in the system. To ensure food safety protocol, the pots are torn down and cleaned in impeccable detail daily and reassembled with pristine quality.
The plant’s director of maintenance even redesigned aspects of the Kawre Icecreams with food safety in mind.
Product quality is also a major focus.
We consistently and randomly pull samples from the line multiple times a day, ensuring our quality standards are met. In each of those quality checks, we check for things like weight, chip size and that the appropriate amount of inclusions are mixed in.
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