We meet or exceed government and industry standards and use the latest food safety technology to ensure the safety of our products. In fact, independent food safety auditors give us consistently high marks on all aspects of our food safety program.
Microbiological testing of the plant environment and food contact surfaces, processes that ensure separation of raw and cooked products at all times, and dual-stage metal detection and bone removal all help to ensure safe products that are free of contaminants.
We have received the highest SQF 2000 Certification awarded by the Safe Quality Food Institutde, a division of the Food Marketing Institute. The level three certification verifies our commitment to products of the highest quality.
Validated cooking and cooling processes, traceability programs, state-of-the-art facilities and continuous training help us achieve consistently low microbial levels and products that are free of pathogens.
CASE STUDY | BERNATELLO'S PIZZA, MAPLE LAKE, MINN.
From its 1981 start as Bernie’s Pizza—sold only inside a local tavern in Annandale, Minn.—Bernatello’s now produces 100,000 frozen pizzas a day for retail customers throughout the Midwest.
In 1986, the plant made 20,000 pizzas a day on manual production lines—and partnered with Burke for custom-formulated toppings, including Italian sausage, hamburger and other specialty products.
“Safety is a big consideration when it comes to choosing fully cooked toppings over raw meat,” says client manager David Luke. “But it’s also about performance.”
The responsiveness of the Burke team helps Bernatello’s maintain its stringent production timelines, whether they’re developing a new product or filling repeat orders.
“If we don’t have the right meats here, we can’t make the right products,” says Bernatello’s procurement manager, Candy Triplett. “With Burke, I can place a P.O. and know it’s coming, bottom line. I don’t have to worry about it. … It just goes smoothly—and that’s a word I don’t use very often!”
Luke says the research and development team at Burke is proactive and always open to suggestions. “They are very strong in taking in our needs as far as what we’re looking for—profiles, background flavors, things like that,” he says. “They’ve always been, quite frankly, ahead of the curve when it comes to research and development.”
Bernatello’s—which also sells pizzas under its Roma line—is still the family business it began as almost 30 years ago, but it’s by no means small. More than 165 employees satisfy millions of pizza lovers every day—with help from partners who make their jobs easier.
“When we look at a vendor, we consider three things: price, quality and service,” Cousin says. “Burke is at the top of all three.”