Quality Assurance & Inspection

On Site Review

Joe Corbi's exceeds at meeting all federal, state and any other appropriate regulatory laws and guidelines for food and production safety. The following are some of the programs in place that help ensure consumer food safety in all of Joe Corbi's areas of production and distribution.

Inspection at Joe Corbi's plant

Production Dates/Quality Assurance

Inspection in the lab
  • Production Code Dates are our packaging showing production dates and product inspector.
  • All product is tested by the Quality Assurance Department in our own lab.
  • Incoming raw materials are checked for temperature and code dates as well as the cleanliness of the delivery and its actual temperature.
  • We adhere to HAACP, GMP (Good Manufacturing Practices, SOP (Standard Operating Procedures and SSOP (Sanitation Standard Operating Procedures).

HACCP Program/Inspections

Weighing Dough

Joe Corbi's has a working HACCP Plan that is reviewed by AIB (American Institute of Baking). The company has voluntarily submitted to an annual inspection by the AIB. Joe Corbi's received a Superior rating from AIB in 2007. In addition to the AIB, the company has periodic inspections by the Maryland Department of Agriculture, the Maryland Health Department and we have a USDA inspector on site at our main manufacturing location.