I grew up in a large family with seven siblings. As in most large families, my childhood lessons included hard work and constant striving to get ahead. Prior to starting Canyon, my experience had come from cooking for family and friends. I dreamed for years of having my own food business but it took a skiing accident in 1989 to help me realize my dream. While I was recovering from knee surgery, I resigned from selling real estate to start my own food manufacturing company which included soups, sauces, salsas and barbecue sauces.
In the beginning I contacted grocery stores and delivered product samples to two large grocery chains in the Dallas area. Both grocery chains were excited and placed orders as soon as the facility was built. Both chains purchased my products for their upscale stores. I, along with my family and friends distributed sample products on weekends to help get Canyon's names established.
The only way to have a superior product and oversee every stage of production would be to build my own USDA inspected facility rather than have it co-packed as most other small companies choose. From the beginning Canyon had a reputation for making a quality product. Soon, restaurant owners who had tried the products contacted Canyon to produce some of their signature recipes. Over the years our production has included private label for upscale restaurants, airlines, schools, institutions, retail grocery stores, high-end specialty catalog and mail order catalogues.
Our Facility
Canyon Specialty Foods is a woman owned and operated food manufacturing facility based in Dallas. In 1989, we started in a 3,000 square foot facility and cooked in ten gallon pots. We gradually changed from ten gallon pots to forty gallon stainless kettles. Everything was made by hand, including hand chopping all vegetables in house. All orders were loaded on trucks by hand since the pallets were too large to go through the doors and we didn't have a forklift. In 1997, we moved to a new location near Love Field Airport with 18,000 square feet. This was a much larger facility except the ceiling height was only 10 feet so we couldn't store much product. In 2007, we moved to out current location which has 26,000 square feet and 22' clearance which allows for plenty of storage space.
Product Capabilities
In order to provide the highest quality products Canyon manages all stages of production. From ordering raw materials, to assembling and batching ingredients, hand making the product in small kettles, and filling, packaging and labeling product until it is shipped to our customers. Canyon has developed over 75 recipes that carry the Canyon label as well as another 50 that have been for private label over the years. At this time Canyon produces 38 items exclusively for HEB stores and continues to develop new products throughout the year. Canyon's products can be developed for shelf stable, refrigerated with an extended shelf life, or frozen environments.
Packaging Capabilities
Canyon currently packages in glass jars, plastic tubs and jugs, boilable pouches, microwaveable and ovenable containers. We currently package in eight different jar types ranging in size from 6 ounces up to 32 ounces. Our boilable pouches are filled using a form, fill and seal machine. Pouch sizes range from two pounds up to ten pounds depending on the product. Most glass manufacturers package jars in 12 pack cases. Canyon has the ability to repack the jars into six pack cases for easier use through grocery distribution channels.
Quality Control, Food Safety, and Food Defense
Canyon Specialty Foods insists that the products we produce are of the highest quality, and value, in meeting customer needs. The foundation of this goal is in compliance with all appropriate food safety requirments to assure wholesome, pure products that we are proud to serve our customers and families.
As part of our continuing efforts to manufacture food under the safest possible conditions that meet or exceed customer, company and government standards. Canyon Specialty Foods has adopted the Hazard Analysis and Critical Control Points (HACCP) principles for food safety. Canyon follows a written food defense plan and is in complance with FDA and USDA Bio-terrorism Act.
Both corporate and plant management are fully committed to these principles and will provide the necessary resources to implement a comprehensive HACCP food safety system. This system includes a written prerequisite program including a recall program, hazard analysis, monitoring, records and verification program as well as employee training. We recognize that changes in processing equipment, product formulations, scientific information and experience of the HACCP team may require modification of the written and implemented HACCP program. It is also understood that periodic updating of this "living" program will be necessary to maintain its effectiveness.
Inspections and Certifications
USDA Inspected Facility (Daily Inspections)
FDA Inspected Facility (1 to 2 times annually)
Texas Department of Health (Annually)
Better Process Control School Certified for Acidified Foods
HACCP Trained by Southwest Meat Association
Food Defense Training by USDA
Affiliations
Texas Foods Processors Association - President
Southwest Meat Association - Member
Research Chefs Association - Member
