At Southern Culture LLC, the health and safety of our customers, partners, and community is our highest priority. As a wholesale food-service distributor specializing in sustainable and locally sourced products, we are fully committed to operating in strict compliance with all applicable federal, state, and local laws and regulations, including the Food Safety Modernization Act (FSMA), FDA Current Good Manufacturing Practices (cGMPs), USDA guidelines, and the FDA Food Code.

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We maintain a comprehensive food safety management system, including Hazard Analysis and Critical Control Points (HACCP) protocols, regular employee training, supplier vetting, traceability measures, and a written recall plan to swiftly address any potential issues.​

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As a delivery service specializing in the transportation of perishable items, the health and safety of our customers, partners, and community is our highest priority. We do not manufacture, store, or hold products but focus solely on safe and efficient delivery. We are fully committed to operating in strict compliance with all applicable federal, state, and local laws and regulations, including the Food Safety Modernization Act (FSMA) and its Sanitary Transportation of Human Food Rule, which mandates sanitary practices during transport to prevent food contamination.

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We adhere to FDA guidelines for temperature control, vehicle sanitation, and proper loading to ensure perishable goods remain safe throughout transit.

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We hold all necessary licenses and registrations to maintain adherence to these standards.

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Additionally, we carry comprehensive liability insurance to protect our operations, customers, and supply chain in the event of unforeseen circumstances. To further uphold food safety, we exclusively partner with shippers, suppliers, and receivers who demonstrate compliance with FSMA and related regulations, including traceability, sanitation, and preventive controls.

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Our practices are guided by industry best practices and a dedication to continuous improvement, with annual reviews of our policies to align with the latest scientific, regulatory, and legislative requirements. 

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If you have any questions about our food safety protocols, please contact us at info@southernculturellc.com. We appreciate your trust in Southern Culture LLC.

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HACCP Protocol 

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Preliminary Steps (Before the 7 Principles)

1. HACCP Team: (HACCP coordinator), drivers, a food safety consultant (if available), and representatives from partner suppliers/receivers. Team responsibilities: Develop, implement, and review the plan annually or after changes (e.g., new routes or vehicle types).

2. Product Description: Perishable items such as fresh produce, dairy, meats, and seafood, sourced from FSMA-compliant suppliers. Products are packaged and ready for transport; no processing occurs during delivery.

3. Intended Use: Products are intended for immediate use or further distribution by receivers (e.g., restaurants, retailers). Vulnerable populations (e.g., elderly, children) may consume them, so controls focus on preventing biological growth (e.g., Listeria in fruits).

4. Flow Diagram:

   • Step 1: Receive/load products from supplier (verify temperature and packaging).

   • Step 2: Transport in vehicle (maintain temperature, prevent contamination).

   • Step 3: Deliver to receiver (verify condition upon arrival).
     Confirm this diagram on-site during a typical delivery.

5. Prerequisite Programs: Support the HACCP plan with:

   • Vehicle sanitation schedules (cleaning after each load).

   • Driver training on food safety (annual, documented).

   • Supplier agreements requiring FSMA compliance (e.g., hazard analysis, preventive controls).

   • Calibration of temperature monitoring devices (quarterly).

   • Recall plan for rapid response if contamination is suspected.

HACCP Plan: The 7 Principles

1. Conduct a Hazard Analysis
   Identify potential hazards at each flow step:

   • Biological: Pathogen growth (e.g., Listeria, Salmonella) due to temperature abuse in perishable items.

   • Chemical: Residues from cleaning agents or previous non-food loads.

   • Physical: Foreign objects from damaged packaging or vehicle debris.
     Hazards are reasonably likely if not controlled (e.g., temp fluctuations during long deliveries). Evaluate based on severity (high for pathogens) and likelihood (medium for temp issues in summer). Controls: Partner with suppliers who perform upstream hazard analysis; focus your plan on transport-specific risks.

2. Determine Critical Control Points (CCPs)
   CCPs are steps where controls can prevent/eliminate hazards:

   • CCP 1: Loading (verify incoming temperature and packaging integrity).

   • CCP 2: Transportation (maintain temperature during transit).

   • CCP 3: Delivery (verify temperature and condition upon unloading).
     Decision tree used: Hazards preventable here? Essential for safety? (Yes for temperature control under FSMA.)

3. Establish Critical Limits
   Scientifically based limits (from FDA/FSMA guidelines):

   • CCP 1 (Loading): Product temperature ≤ 41°F (5°C) for refrigerated; ≤ 0°F (-18°C) for frozen; packaging intact with no visible contamination.

   • CCP 2 (Transportation): Vehicle temperature maintained at ≤ 41°F (5°C) for refrigerated (no excursions >5 minutes); no mixing of raw/ready-to-eat foods.

   • CCP 3 (Delivery): Same as CCP 1; total transit time <4 hours for high-risk perishables unless validated otherwise.

4. Establish Monitoring Procedures
   Continuous or frequent checks:

   • CCP 1: Driver measures temperature with calibrated thermometer upon loading; visual inspection of packaging. Record every load.

   • CCP 2: Use data loggers for continuous temperature recording (every 15 minutes); driver checks visually en route.

   • CCP 3: Driver/receiver jointly measure temperature at delivery; note any issues.
     Who: Trained drivers. What: Temperature readings, visual checks. How: Digital logs/thermometers. Frequency: Per load/transit. Records: Electronic or paper forms.

5. Establish Corrective Actions
   If limits exceeded:

   • Isolate affected products; notify supplier/receiver immediately.

   • For temp deviation: Reject load if unsafe (e.g., >45°F for >2 hours); reroute to compliant vehicle if possible.

   • Determine cause (e.g., equipment failure); fix (e.g., repair refrigeration); retrain staff.

   • Dispose/rework non-compliant products per FSMA; document actions and notify authorities if outbreak suspected.
     Resume only after correction; review incident to prevent recurrence.

6. Establish Verification Procedures
   Ensure plan effectiveness:

   • Daily: Review monitoring records.

   • Monthly: Calibrate equipment; audit random deliveries.

   • Annually: Full plan review; third-party validation (e.g., lab testing for sanitation).

   • Ongoing: Driver training verification; supplier compliance audits.
     Methods: On-site observations, record reviews, microbial testing if needed. Who: HACCP coordinator.

7. Establish Record-Keeping and Documentation
   Maintain records for at least 2 years (per FSMA):

   • Hazard analysis summary.

   • Monitoring logs (temperatures, inspections).

   • Corrective action reports.

   • Verification activities (audits, calibrations).

   • Training certificates.

   • Supplier agreements confirming their FSMA compliance.
     Store securely (digital preferred); make available for FDA inspections.

Implementation and Training Protocol

• Rollout: Train all staff on this plan within 30 days; retrain annually or after changes. Use FSMA-required training on sanitary transport (e.g., temperature control, allergen prevention).

• Audits and Reviews: Conduct internal audits quarterly; update plan for new regulations or incidents.

• Compliance Assurance: As you partner only with FSMA-compliant companies, include clauses in contracts requiring their hazard analyses and preventive controls. Verify via certificates or audits.

• Emergency Response: Integrate with a recall plan: If contamination occurs, trace via load records, notify parties within 24 hours, and cooperate with FDA/CDC.

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Recall Procedure & Reconciliation Protocol

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The purpose of this recall plan is to enable rapid identification, notification, and removal of potentially unsafe perishable products from the supply chain if a food safety issue (e.g., contamination, temperature abuse) is identified during or related to transportation. It covers all perishable items transported by Southern Culture LLC, including fresh produce, dairy, meats, and seafood. The plan applies when:

• A hazard is detected via HACCP monitoring (e.g., temperature deviation at CCPs).

• A recall is initiated by a supplier/shipper or regulatory authority.

• Customer complaints or illnesses suggest a link to transported products.

Recalls are classified per FDA guidelines:

• Class I: High risk of serious health consequences or death (e.g., Listeria in fruits).

• Class II: Temporary or reversible health issues.

• Class III: Unlikely to cause health issues but violates regulations.

Recall Team and Responsibilities Form a dedicated recall team to manage responses. Designate backups for each role.

• Recall Coordinator: Owner/Manager – Oversees the plan, decides on recall initiation/assistance, liaises with authorities.

• Operations Lead: Logistics Manager – Handles traceability, record assembly, and vehicle inspections.

• Communication Lead: Designated Staff – Manages notifications to shippers, receivers, and public/media.

• Quality Assurance Lead: Food Safety Consultant (if applicable) – Reviews HACCP records and verifies effectiveness.

• Legal/Insurance Contact: Attorney/Insurer – Advises on liability and compliance.

Train the team annually on this plan and FSMA requirements. Contact list: Include FDA Recall Coordinator (find via fda.gov), state health departments, shippers, receivers, and transporters. Detection and Initiation of Recall

1. Monitoring for Triggers: Use HACCP monitoring (e.g., temperature logs from CCP 2) to detect issues. Review customer complaints, lab tests, or notifications from shippers/authorities daily.

2. Evaluation: Within 2 hours of detection, the Recall Coordinator assesses the hazard (using HACCP hazard analysis), determines classification, and decides if assistance in recall is needed. Consult FDA if unsure.

3. Initiation: If linked to transport (e.g., equipment failure), initiate assistance immediately. Notify FDA within 24 hours for Class I/II recalls via Reportable Food Registry if required.

Traceability and Record AssemblyMaintain records for quick assembly (per FSMA, available within 24 hours):

• Shipment logs: Product type, quantity, batch/lot codes, shipper/receiver details, temperatures, transit times.

• Vehicle records: Sanitation, maintenance, data logger outputs.

• Supplier agreements: Confirming their FSMA compliance and recall protocols.

Procedure:

1. Identify affected shipments using lot codes and dates.

2. Assemble consignee list (receivers) with contacts, quantities delivered, and geographic areas.

3. Estimate product in transit/on-hand (if any during delivery).

4. Use electronic systems for faster retrieval; aim for <4 hours to compile.

Notification Procedures Notify parties promptly to minimize risk:

1. Internal Notification: Alert recall team via phone/email within 1 hour.

2. Direct Consignees (Receivers): Notify within 4 hours via phone (scripted: "This is an urgent recall notice for [product/lot]. Stop distribution and isolate.") followed by written confirmation (email/fax/certified mail). Include: Product details, reason, health risks, actions required (e.g., return/isolate).

3. Shippers/Suppliers: Inform upstream partners immediately for coordination.

4. Public Notification: If Class I and public health risk (e.g., via receivers' retail), post on website and issue press release per FDA guidance.

5. Authorities: Report to FDA/State agencies; use FDA's recall submission portal.

6. Media: Designate spokesperson; prepare statements emphasizing cooperation.

Sample Notification Letter: "URGENT: FOOD RECALL NOTICE. Product: [Description]. Lot: [Code]. Reason: Potential [Hazard]. Action: Quarantine and contact us at [Phone/Email]."Product Removal, Retrieval, and Disposition

1. Isolation: Instruct receivers to quarantine affected products; halt any ongoing deliveries.

2. Retrieval: Arrange return transport (using sanitary vehicles) or on-site destruction if unsafe to move. Witness and document disposal (e.g., landfill, rendering per regulations).

3. Reconditioning: If possible (e.g., re-cooling), validate under HACCP and get FDA approval.

4. Inventory Check: Account for all affected product (transported, returned, destroyed).

Effectiveness Checks Verify the recall's success:

1. Follow-Up: Contact non-responding receivers within 48 hours; track responses via questionnaire (e.g., "Quantity isolated? Destroyed?").

2. Audits: Conduct effectiveness checks (e.g., 100% for Class I) by reviewing returns and consignee confirmations.

3. Status Reports: Submit monthly to FDA: Notifications sent, responses received, product accounted for.

4. Mock Recalls: Test twice yearly – Simulate a scenario, time response, identify improvements.

Documentation and Review

• Records: Keep all recall documents (notifications, reports, dispositions) for 2 years minimum.

• Post-Recall Review: Within 30 days, evaluate the incident, update HACCP plan (e.g., add preventive controls), and retrain staff.

• Continuous Improvement: Align with shippers' plans; audit partners' compliance annually.

This plan ensures compliance with FSMA by facilitating rapid response and traceability in your transportation role. If a recall occurs, prioritize public safety and document every step to demonstrate due diligence​​

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