Eugene, OR— GloryBee Foods announced today that they were recently recognized by the American Institute of Baking for implementing a HACCP (Hazard Analysis Critical Control Point) program for their liquid ingredients.

According to the HACCP web page at, “HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.” HACCP originally began as part of the space program; NASA developed the program to ensure that the limited supply of food sent into space for astronauts was safe.

The Quality Assurance department at GloryBee Foods implemented the program in a two-step process. First, they identified potential physical, biological and chemical hazards for each product. Next, they identified the critical control points—the point in the process that, if missed, would cause a potential food safety issue. “

Along with GloryBee’s other food safety programs, HACCP provides additional assurance that the company has taken the proper steps to eliminate physical, chemical and biological hazards from its raw materials”, says Gary Powell, Quality Assurance Supervisor at GloryBee Foods. “The next step for GloryBee will be to implement this program for our dry ingredients.” More information about the HACCP program can be found at

About GloryBee Foods

GloryBee® Foods started in the family garage of Dick and Pat Turanski in 1975 with a dream of providing natural, healthy ingredients for the people of their town. That spirit remains strong today, and GloryBee is still a family-owned and operated business in Eugene, Oregon. For more about GloryBee Foods, visit