© 2011 CCF Brands

Curtis EarlsV.P. of SalesCCF Brands

© 2011 CCF Brands

CCF Brands‣ Headquarters located in Rogers, Arkansas‣ CCF Brands is a Retail Food Company, that was formed in 1997 as Country

Creek Farms and has since transformed into CCF Brands. CCF Brands started in the shell egg business in 1997.

‣ With sales exceeding $350 MM, CCF Brands is one of the largest egg companies in the industry, while also becoming one of the most innovative leaders in the egg category.

‣Mission Improving lives by providing quality food products

‣Vision To be a value-leading consumer food company

‣Values Demonstrate Godly principles in every aspect

of life

© 2011 CCF Brands

Most Asked Question?

Which came first the Chicken or the Egg?

© 2011 CCF Brands

CCF BrandsComplete Team Effort

CCF Board of Directors/Owners

MarketingPackaging Design

Business Development“Sales”

Supply ChainEgg

Operations

Accounting

CategoryManagement

Sales SupportSustainability &

Packaging

“To be successful, always do what is right, morally and ethically.”-Ron Whaley, founder of CCF Brands

Egg Farms & Processing Operations

© 2011 CCF Brands

GSFISQF Certification Level 2000

Farm

Shipping Retail Consumer

Processing Facility

© 2011 CCF Brands

Benefits of GFSI• It puts all processing facilities

on a standardized format.• Quality Systems• Quality Systems Management• Shipping Storage & Receiving• Food Safety Management• Food Defense• Company Commitment• Building, Floors, and Equipment

• 3rd Party Independent Auditing• Assurance for our customer of a valid audit

and procedures

© 2011 CCF Brands

Effect of GFSI on FDA Regulations of July 2010

Under the rule, egg producers whose shell eggs are not processed with a treatment, such as pasteurization must:

• Buy chicks and young hens only from suppliers who monitor for Salmonella bacteria• Establish rodent, pest control, and biosecurity measures to prevent spread of bacteria throughout the farm by people and equipment• Conduct testing in the poultry house for Salmonella Enteritidis. If the tests find the bacterium, a representative sample of the eggs must be tested over an eight-week time period (four tests at two-week intervals); if any of the four egg tests is positive, the producer must further process the eggs to destroy the bacteria, or divert the eggs to a non-food use• Clean and disinfect poultry houses that have tested positive for Salmonella Enteritidis• Refrigerate eggs at 45 degrees F during storage and transportation no later than 36 hours after the eggs are laid (this requirement also applies to egg producers whose eggs receive a treatment, such as pasteurization).

© 2011 CCF Brands

Egg RecallAugust 2010

© 2011 CCF Brands

CCF Brands RequirrementsBack to the Farm

1. All birds used in the production of CCF Brands’ eggs are sourced from hatcheries and breeder flocks that are National Poultry Improvement Plan monitored for all Salmonella contamination. The complying hatcheries issue a Form 9 report that accompanies the delivery of 1 day old chicks to the farm.

2. All facilities that are used to produce CCF Brands’ eggs have a strict “Restricted Access” policy enforced. No unauthorized or unaccompanied visitors are allowed on the premises. All service personnel are required to complete disinfection procedures and utilize proper protective clothing and footwear. Farms and plants are Bio-secure maintained.

3. There is a Rodent Control Program in effect at each facility.  This is the most important aspect to protect the chickens from being exposed to SE. The utilization of a professional agency for this purpose and/or the utilization of an in-house program is acceptable but all programs are verified and weekly records kept on all rodents caught.

4. The CAGED layers in the CCF Brands’ egg program participate in either of two vaccination programs during the growing period, with the first live given between day 1 and day 3 from hatch.

1. Two live vaccines of Salmonella typhimuriem (double gene-deleted) plus a killed “Se Bacterin”.2. Three live vaccines of Salmonella typhimuriem (double gene-deleted).3. For NON CAGED layers (cage free and organic) the use of two live vaccines.4. Plus, a killed “Se Bacterin” in the growing phase is required.

5. The eggs produced are kept at 45 degree F in the egg coolers until picked up, thereby preventing any possible bacterial proliferation. This program was verified by the USDA Food Safety Inspection Service.

6. The facilities/layers used in this program are monitored for contamination by utilizing bacterial cultures that are analyzed by an approved lab.  The following ages and times are used for environmental testing:

7. Testing can be more frequent if desired. Testing can be environmental swabs of manure belts, pits, floors (cage free) and slats. Egg testing using pooled samples can also be done. Testing of 20 eggs per pooled sample using 50 pools (1000 eggs) randomly taken from each house should be used.

Improving lives by providing quality food products.

“Success is dependent! You build partnerships with integrity, honesty,

and trust. Identify your strengths, weaknesses, opportunities, and

threats, then look for partners that want to share in your success.”