CDF Achieves SQF Level 2 Certification

CDF Corporation, a leading manufacturer of drum liners, pail liners, intermediate bulk container liners, bag in box liners and flexible packaging, has successfully achieved SQF (Safe Quality Food) Level 2 Certification at both manufacturing facilities. The Flexible Packaging Group facility received a score of 97, the Drum and Pail facility received a score of 95.

 

SQF is a HACCP (Hazard Analysis Critical Control Points) based food safety program recognized by GFSI (Global Food Safety Initiative). SQF certification is a food safety standard that is comparable to BRC (British Retail Consortium) and FSSC 22000 (Food Safety System Certification). The SQF certification program ensures that products have passed thorough international standards for food quality and safety. SQF is recognized by retailers and foodservice providers around the world who require a rigorous, credible food safety management system.

 

“CDF’s SQF Level 2 Certification further demonstrates our commitment to exceed the existing basic food safety and quality expectations. Each step throughout our various processes engages our employees in the food safety culture. This certification reinforces to our customers that we are committed to being a reliable packaging supplier within our various supply chains,” says Tom McCarthy, Flexible Packaging General Manager at CDF Corporation.

 

CDF has 30 quality and food safety programs in place, the following are some of the programs: Document Control, Management Audits/ Monthly Audits, Good Manufacturing Practices, Pest Control, Chemical Control, Storage and Handling, Training, Quality Control, Customer Quality/Complaint Management, Traceability, Hold and Release Protocol, Glass and Brittle Plastics, Sanitation and Maintenance. CDF is committed to making food safe products for all customers. With food safety as a priority, CDF customers know there is no risk in using CDF products for in-process manufacturing or as a finished consumer package.

Expert Interview Series: Katie Zeller of Thyme for Cooking About European Cuisine, Ingredients, and Food Packaging

Katie Zeller is an American expat eating, drinking, and enjoying the good life in France. We recently chatted with Katie to learn more about the cuisines of Europe and Asia, as well as how they are packaged and sold to consumers.

Tell us a bit about your background. Why did you decide to start a cooking blog?

I’ve been writing my blog, Thyme for Cooking, for over 10 years. I like to cook and I like to tell stories. The blog was the logical result. I originally started with a recipe and menu planning site, and the blog was a great way of introducing individual recipes as well as telling stories about fitting in to French life.

Could you tell us what it’s like to live in Andorra?

I loved living in Andorra – except for the traffic during August and December when the world came for shopping holidays. I walked in the mountains with a local group and played golf several times a week. The skiing is also fabulous.

Andorra is unique in that it does most things in twos or threes. There are three languages: French, Spanish, and Catalan (the official language). There are two postal systems (French and Spanish), three school systems, two co-princes, etc. Before the euro, there were two official currencies: the French franc and Spanish peseta. It’s a small country with a vibrant, active social calendar.

We left Andorra and moved to France mainly because we wanted to live on flat land. The mountains are beautiful, but not conducive to large gardens.

What ingredient, spice, or other food did you discover and fall in love with while living in Europe?

Two, actually – and they are on opposite ends of the spectrum. The first is the Catalan “pa amb tomaquet” or tomato bread: country bread, toasted, rubbed with fresh garlic, then rubbed with a fresh tomato half and drizzled with olive oil.

The second is pan-seared foie gras: fresh foie gras, sliced about 1/3 of an inch thick, seared in a hot skillet for about 30 seconds per side.

Since your blog focuses on “simple” recipes, could you tell us what makes a recipe no longer be simple?

For me, a simple recipe is one with a minimum of equipment and/or easy steps. I very rarely use a food processor. A sharp knife, good skillet, and heavy casserole should allow anyone to be a great cook. And if there are too many ingredients, one can start to lose the individual flavors. Fresh ingredients simply prepared are best.

Since you grew up in the American Midwest, could you name a European dish that would be thoroughly enjoyed by your former “neighbors” in Minnesota or Wisconsin?

The dish that I am always asked to make when we have visitors from the U.S. is Cassoulet. Duck, sausages, and white beans, cooked slowly for hours… what’s not to love? Cassoulet does not fall into the “simple” food category, but I only make it once a year.

Living in Europe, what types of foods or grocery items are often found in packaging that is different from that seen in the U.S.?

When we lived in Andorra, there were very few things in cans. Most things were in glass jars, like kidney beans, roasted peppers, asparagus, etc. In general, there are fewer canned items on the supermarket shelves here, and “boxed” food (i.e., Hamburger Helper-type foods) are unheard of.

In addition to looking for fresh foods, is it also smart to seek out products with eco-friendly packaging?

When we first moved here, there were no ready-made salad dressings, but that has changed in recent years. Fruits and vegetables are rarely packaged; everyone bags their own in biodegradable bags. And we provide our own shopping bags. I haven’t seen a plastic or paper bag at a checkout in a supermarket in over 10 years.

How do you want to expand your culinary horizons in the future?

I’ve been really enjoying learning about the foods from northern Africa, in particular Morocco and Tunisia. I love the spices and the cooking methods. We recently spent a week in Marrakesh and attended a cooking class. I was inspired!

Need additional information about food packaging? Download our product and pricing brochure today!

Why Our ISO Certification Is Important for CDF Customers

Quality, reliability and customer satisfaction depend on consistency in manufacturing. That’s why the Internal Organization for Standardization developed the ISO 9001 and other standards, and why we adhere to them in every internal process and food packaging product we make.

ISO 9001 compliance represents a promise. Customers know that the procedures by which the company makes products are geared toward quality, consistency, efficiency, safety, transparency and, ultimately, a happy customer.

Here’s how our commitment benefits you.

Predictable Product Quality

Surprises are great for birthdays, but they’re bad for business. Product consistency gives you the assurance that when a food packaging order arrives, your product is right and your production schedule can stay on course.

The International Organization for Standardization has this to say about why it’s so good for customers:

“When products and services conform to International Standards consumers can have confidence that they are safe, reliable and of good quality.”

ISO compliance gives you confidence that the product you order today will have the same quality as your last order and the orders you place in the future. There’s a lot to be said for peace of mind.

ISO 9001

Dependable Delivery Schedules

Order delays have a ripple effect. They spread out to interfere with production, create unnecessary worker downtime and can cost you money. If delays interfere frequently with your schedule, they can breed ill will with your customers.

ISO compliance leaves fewer opportunities for delays because manufacturing processes are known, set in force and adhered to. We run a tight ship so that you can, too.

Efficient Internal Record Control

You might not think our internal record controls affect your business. But the more streamlined our processes, and the more people on our team who adhere to the same system, the more efficiently we can work for you.

If you call, we have answers. If there’s a production or delivery snag, we can find and resolve it quickly. That means less time spent waiting. In a broader sense, better record keeping also keeps our own processes on track across every department.

ISO Quality Services Limited explains that standardized record control creates an efficient method for document identification so anyone can find what they need when they need it. It covers filing, retrieving, storing, retaining, and even destroying company records.

Ongoing, Monitored Compliance

Certification isn’t “once and done.” First, a company must agree to ISO standards and commit to implementation throughout the company. Then an independent auditor evaluates the company’s success, requesting corrective measures if necessary.

ISO certification is only awarded if the company and all employees are on board. It begins with upper management and flows throughout every level and function of the company.

After certification, every ISO compliant company has an annual checkup or audit. If any inconsistencies emerge, they’re corrected and preventative action is implemented to avoid it in the future.

Our ISO 9001 certification is more than just a document to frame and mount on an office wall. It represents a company-wide commitment to enacting the best possible practices for every aspect of business.

For CDF customers, ISO certification means quality and dependability. Good relationships are built on trust. We invest in internationally-recognized standards to help your business succeed because, not in spite, of us.

Contact us to learn more about flexible food packaging and why our quality supports your quality.

6 Benefits of Flexible Food Packaging

Food packaging is in a transition period. Heavy, rigid cardboard and plastic containers are on their way out. To a large degree, flexible packaging is sliding in to take their place.

According to the Flexible Packaging Association (FPA), it’s the “second largest packaging segment in the U.S.,” capturing nearly a 20 percent share of the $164 billion market.

From small plants to major industries, flexible packaging accounts for 60 percent of shipments, says the FPA. And here are a few reasons why.

#1: Flexible Packaging Costs Less

Flexible food packaging requires fewer materials for production and costs less to manufacture than heavy, rigid plastics. They’re budget-smart, but without compromising quality.

Bag-in-box systems, for example, use notably less plastic than a rigid container of similar capacity, and they cost much less. The Smart Pail system has the durability of a rigid pail, but in a lighter, 2-part system with a thin, film seal instead of a bulky lid.

#2: Liners, Containers, and Lids Offer Plenty of Choices

Flexibility doesn’t just describe the way Smart Pail and bag-in-box packaging can bend, flex and expand. They offer flexible design choices, as well.

Several styles of Smart Pail lid film are available for a wide range of purposes. Choose from tamper-evident, peel and reseal, disposable and oxygen barrier films. Bag-in-box flexible packaging offers pillow-shape or form-fit liners, multiple film thicknesses and strengths, and several tap options.

Flexible packaging

Flexible packaging helps long-haul carriers enjoy more efficient performance, too.

#3: Lower Transportation Costs and Emissions Support Budget and Sustainability Goals

With fewer materials and a lighter product, shipping costs less. It’s much more cost-efficient to transport flexible materials than rigid containers. They’re significantly lighter, and flexible containers take up less space. Some packaging collapses to lie flat, making transport even easier.

Smaller freight loads also put less strain on the environment. They help you do your part toward fewer greenhouse gas emissions and a lower carbon footprint. Less transportation, lower freight costs, and cleaner air make everyone a winner.

#4: Food Stays Protected and Enjoys a Longer Shelf Life

If you need optimum food purity and protection from contamination, flexible packaging is your best bet. Multi-layer liners are strong and durable, and high-barrier liners prevent oxygen infiltration to keep products fresher longer.

Smart Pail’s lidding has a resealable, tamper-evident film. Oxygen barrier lidding takes product purity up a notch. And without a removable lid to drop or misplace, there’s no risk of accidental cross-contamination.

#5: There’s Virtually No Burden on Landfills

There’s no material that combines as many benefits with eco-friendliness as flexible packaging. It’s one of the most responsible choices that you can make. The Smart Pail system uses LLDPE or HDPE recyclable materials and a corrugated container, which helps eliminate the amount of product your facility sends to a landfill.

#6 Flexible Packaging Conserves Space

Smart Pail and Bag-in-Box flexible food packaging components are designed to conserve space. That’s true, whether they’re unfilled, stacked and waiting, or filled and ready for the end-user.

Numerous unfilled bags take up less storage space than one empty rigid container. Even Smart Pail packaging nests and stacks smaller, requiring less room on a warehouse shelf or transport truck.

Consumer demand drives the popularity of flexible packaging, according to Packaging Digest. It’s easy to handle and fits neatly on a shelf. Cost, performance, and sustainability make it the right choice on the production end.

It’s the direction global food packaging is headed and for good reason. As technology improves, expect more choices, better performance and a larger presence in the food packaging industry.

Contact CDF Corporation to learn how we can help your budget, product performance and sustainability goals merge in one smart choice.