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Contact Information: Each year Cabot voluntarily submits to intense scrutiny by the world’s leading third-party food safety audit bureau, the American Institute of Baking. During the audits, all areas of Cabot’s operations from milk receiving to finished product shipping are reviewed by AIB experts to assess the company’s adherence to the highest levels of food handling and safety standards. "It is the continued commitment of our employees to outstanding performance on every level that has allowed Cabot to once again achieve this coveted standard," says James Pratt, Senior Vice President of Operations at Cabot. "Employee attention to quality not only shows in our products, as witnessed by our numerous taste and quality awards, but also in the safe sanitation practices that are the cornerstone of our promise of unsurpassed quality to the consumer." Of the more than 4,000 food processing facilities audited by AIB worldwide only a small percentage achieve a rating of Superior, which requires a score of 900 or higher out of 1000 possible points. After the audit, AIB’s team of professional inspectors met with Cabot’s Quality Assurance and Production teams to review the results and begin planning for next year’s audit. "Our entire staff has worked hard to achieve this goal," says May Leach, Cabot’s Manager of Quality Assurance. "This is a team effort and everyone has played a major role in this accomplishment. I’m very proud of all of them." AIB is a non-profit, research and educational organization. Since its beginning in 1919 (the same year as Cabot), AIB has offered many diverse training and educational programs for food processors worldwide. Its audits review not only the condition of the plant but also the adequacy of food safety management, operational methods, consumer complaints, personnel policy and practices, and maintenance and cleaning practices. In recent years AIB has expanded it’s programs to an international scope by inspecting and consulting with plants worldwide. Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919 and makes a full line of cheeses, yogurt, sour cream, cottage cheese and butter. Cabot dairy products have won virtually every major award for taste. Over the past three years alone, Cabot has held the titles of "Best Cheddar" and "Best Flavored Cheese" from the World Championship Cheese Contest, "Best Cow’s Milk Cheddar" from the American Cheese Society, "Most Outstanding Cheese" from the National Milk Producers Federation and "Best Cheddar" and "Best Aged Cheddar" from the U.S. Championship Cheese Contest. Cabot is owned by the dairy farm families of Agri-Mark, the Northeast's premier dairy cooperative. com. Printer-friendly version |
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