Our Quality Process
Safe Quality Food
At Cibao, quality and food safety are the foundation of everything we do. Our ready-to-eat salami and heat-treated products are produced under strict regulatory oversight and a robust food safety system designed to protect our customers and consumers.
We operate in full compliance with USDA regulations and are actively advancing our certification under the Safe Quality Food (SQF) program, reinforcing our commitment to globally recognized food safety standards.
From sourcing to distribution, we maintain control at every step of the process. All raw materials are sourced through an approved supplier program, and every production stage is carefully monitored to ensure consistency, safety, and product integrity.
Packing Operations
Our operations follow Hazard Analysis and Critical Control Point (HACCP) principles, supported by routine product testing and environmental monitoring programs. These systems help us proactively identify and control potential risks while maintaining a clean and sanitary production environment.
Our team is trained in food safety, sanitation, and workplace safety practices, creating a culture where quality is everyone’s responsibility. Through ongoing training and continuous improvement initiatives, we ensure our processes evolve alongside the industry’s best practices.
Production Accountability
We also maintain full product traceability, allowing us to track every product from production through delivery. This ensures transparency, accountability, and rapid response capability when needed.
Many of our products are formulated to meet consumer preferences, including gluten-free, MSG-free, and low-carb options—without compromising the authentic flavor and quality our customers expect.
At Cibao, quality isn’t inspected at the end—it’s built into every step.
