Manufacturing Excellence

Franklin Foods is fully committed to:

      • Manufacturing Excellence
      • Food Safety
      • Food Quality
      • Continuous Improvement Processes
      • Sustainability

Our recipe for maintaining this commitment starts with responsibly sourcing the freshest milk and cream from local dairy farmers, adding in highly motivated and trained team members, applying state-of-the-art dairy manufacturing practices, and maintaining a continuous chain of control.

Franklin Foods produces a full-line of cream cheese based products that begin with the freshest milk and ingredients. Production and handling meet and exceed the standards set by Safe Quality Foods (SQF), the Food and Drug Administration (FDA), the Vermont Department of Agriculture, and the Arizona Department of Agriculture.  Adhering to these stringent guidelines ensures food safety and batch-to-batch consistency, which provides comfort and confidence to our customers.

Certified Safe Quality Foods (SQF) 2000 Level 3 – Highest Level

Franklin Foods products are produced under strict Safe Quality Foods (SQF) 2000 Level-3 guidelines. This designation demonstrates comprehensive quality management systems and practices, including:

      • Rigorous training, instruction, and individual certification for receiving, manufacturing, warehousing, shipping, and maintenance.
      • Thorough three-day, on-site audit that evaluates quality programs and procedures across all functions – including receiving, production, warehousing, and distribution processes.

What is SQF?

      • The Safe Quality Food Institute (SQF) is a leading global food safety and quality certification management system.  SQF is division of the Food Marketing Institute (FMI).
      • The SQF 2000 Level 3 Certification is the highest level possible for food safety and food quality.   It is recognized by the Global Food Safety Initiative (GFSI), whose mission is “safe food for consumers everywhere.”
      • The SQF Program provides independent certification that a suppliers’ food safety and food quality management systems comply with international and domestic food safety regulations.
      • The certification enables suppliers to assure their customers that food products have been produced, processed,  and handled according to the highest possible standards, at all levels of the supply chain.

FDA Approved Hazard Analysis and Critical Control Point (HACCP) Program

Under the comprehensive FDA-approved HACCP program, our manufacturing processes are monitored from the point of receiving ingredients until the time finished products leave our shipping department.

Continuous Improvement

Franklin Foods actively engages in Continuous Improvement Processes. Some examples include the following programs:

Total Productive Maintenance (TPM) Program

Total Productive Maintenance is a team-based series of processes that ensures all equipment in a production process is always able to perform its required duties so that production is never interrupted, thus maximizing OEE performance, eliminating downtime and increasing plant efficiency.

5S Program

5S is a workplace organization method that uses a list of five words: Sort, Set in Order, Shine, Standardize, Sustain. The list describes how to organize a work space for efficiency and effectiveness by identifying items used, arranging the process logically and efficiently, maintaining the area and items, and sustaining the new order.

ReposiTrak Compliance & Risk Management Supplier Solution

Automation of supplier documentation at corporate, facility, and item levels.


Beginning on the dairy farm, the milk from cows contains over 90% water. The milk is transformed into cream cheese. A natural bi-product of the production process is whey. The whey is naturally processed and the resulting “sugar water” is returned back to the dairy farm and used to boost cow feed with extra nutrition, thus reducing the amount of outside feed farmers need to purchase.