Good Comes Around

From our beginnings as a small creamery in southeastern Minnesota, Kemps has extended A tradition of QUALITY its roots to include the manufacture and As a result of FDA’s finalization of the Food Safety marketing of fresh milk, premium ice cream Modernization Act (FSMA) and the recent events surrounding and frozen yogurt, frozen novelties, sour the ice cream industry, Kemps has evaluated all food safety cream and cottage cheese in both retail and and quality aspects of our internal programs and are in the food service channels. process of strengthening all protocols to build towards a best in class facility. Our goal in food service is to listen to our • Kemps environmental testing program (zones 2-4) has been enhanced customers and respond by providing the over the last year in terms of number of swabs completed. best tasting, highest-quality products. • We have initiated a very controlled process of zone 1 swabbing and finished product testing on a weekly basis (as of September 2015). DFA is the largest farmer-owned dairy • In order to maintain a controlled hold process while zone 1 and finished cooperative in America, with more than product tests are pending, our positive release program has been 18,000 dairy farmers. We’re proud to call expanded to roughly 96 hours in our ice cream facility. ourselves 100% farmer owned as we realize • Our definition of a lot code has been improved to narrow the amount of “in process” product that is carried between production days. that naturally good fresh milk is the source of • Kemps has enhanced our cleaning schedule and sanitation equipment over our Kemps quality products. the past year. The schedule we maintain for sanitation requires the entire filling room to be cleaned and released for production as a full unit.