The Original Philadelphia Cheesesteak Company's facility has a multistage metal detection production process. From raw meat to finished products, we maintain stringent, technical quality assurance procedures to ensure the highest level of food safety that customers should expect from our Original Philly brand products.

Quality products and food safety have ranked at the highest level of priority when HACCP was mandated by the USDA in 1999. The Original Philadelphia Cheesesteak Company has set standards and expectations for its customer base since its inception in 1981. The new Hazard Analysis Critical Control Points (HACCP) program documents and traces the receiving, processing, and shipping of all goods to ensure the wholesomeness of the finished product that ultimately is prepared for the consumer.