PRODUCT CATEGORIES

CERTIFICATIONS

AIB International:

For the third consecutive year, Le Chef Bakery has been honored with the Superior Certification from the prestigious AIB International (American Institute of Baking), which recognizes companies and bakeries that have exemplified quality in their goods, outstanding food safety and sanitary working conditions in their facilities, and exemplary training for employees regarding how to properly handle food products and ingredients. Le Chef currently holds this distinction for 2007, 2008 and 2009. To garner the AIB Superior Certification three years in a row is a dramatic feat, given the rigorous inspections and training that must be met. It is further confirmation of Le Chef’s unfailing commitment to our customers, vendors, and everyone we serve.

Founded in 1919 by the North American wholesale and retail baking industries, AIB International has been committed to promoting safety in the food-supply chain, delivering quality technical and educational programs, and offering rigorous independent inspections and superior audits.

AIB – which serves various segments of the food-processing, distribution, food-service, and retail industries worldwide – is composed of experts in numerous fields, including baking production, experimental-baking research, cereal science, nutrition, food safety and hygiene, occupational safety, and maintenance engineering.

Headquartered in Kansas, AIB has more than 900 members globally, which range from companies that specialize in international food ingredients and food service to smaller single-unit artisan retail bakeries.

Minority Business Certification

Le Chef holds the proud distinction of being certified by the National Minority Supplier Development Council (NMSDC), which matches more than 15,000 minority-owned companies in the United States with member corporations that want to purchase goods and services.

One of the country's leading business membership organizations, the NMSDC was chartered in 1972 to provide increased procurement and business opportunities for minority companies big and small. The council boasts a corporate membership of about 3,500 members, including some of America’s largest and most powerful companies and organizations.

Hazard Analysis and Critical Control Point (HACCP)

At Le Chef, we strive to deliver the highest level of service not only in our food quality, but also in our food safety. Le Chef employs the FDA-approved Hazard Analysis and Critical Control Point (HACCP) program, which takes stringent measures to prevent and eliminate hazards in the food production process. The HACCP approach is used at all production stages, including food preparation, packaging, distribution, etc. Our HACCP program has been reviewed and audited by the American Institute of Baking International, which honored Le Chef with the “Superior” rating in 2007, 2008, and 2009.