- American Institute of Baking (AIB) audited facilities
- HACCP program
- Food defense plan
- Business continuity plan
- Integrated pest management
- Food safety procedures
- Ambient, cooler and freezer temperatures
- Raw material and finished goods shipping and receiving
- Order picking and fulfillment
- EDI networked communications
- “Real time” Radio Frequency warehouse management system with remote internet access
- Sample pulling program
- 53′ refrigerated and dry shuttle service
- 100% electric material handling equipment
- Double–deep and drive–in racking systems