In 1932, Pierre’s Ice Cream shop opened its doors in Cleveland, Ohio. Its gourmet ice creams were prepared fresh each day in the back of the store and sold by the cone, cup, or hand packed for take home.

Company founder, Alexander “Pierre” Basset, sought to market a “premium ice cream” which would be unsurpassed. The name Pierre’s was used for the creamy, indulgent recipe still used today.

In 2011, Pierre’s Ice Cream Company opened a new, 35,000-square-foot factory containing state-of-the-art technology and efficiencies, along with enhanced food safety and food quality features.

Currently there are more than 235 different products and flavors that bear the Pierre’s name. This dedication influences the company’s focus on the future as it develops new opportunities and continues to be innovative and sensitive to ice cream lovers’ ever-changing needs and new trends.

Pierre’s was one of the first ice cream producers in the country to achieve Safe Quality Food (SQF) Level 3 certification – the industry’s highest achievable level of food safety and quality.

To ensure that Pierre’s continued in its efforts to maintain this highest food safety and quality level, the company participated in a CIFT sponsored Food Safety Modernization Act (FSMA) Preventive Controls Workshop, which, upon successful completion, is a way to meet the requirements for a Preventive Controls Qualified Individual (PCQI).

A PCQI is a professional who can manage a facility’s food safety plan in accordance with the Food and Drug Administration’s (FDA) FSMA.

The Food Safety Preventive Controls Alliance (FSPCA) partnered with the FDA to develop course curriculum to meet the requirements. This course is the standardized curriculum recognized by the FDA.

CIFT’s expert network of food scientists provides a full range of food safety services to companies by offering workshops like the FSMA Preventive Controls Workshop, microbiological consulting and testing, food safety auditing, and other types of food safety and quality training.

CIFT also helps processors develop food product handling practices and procedures, including worker hygiene and sanitation practices.

CIFT provided Pierre’s with a better understanding of: 1) creating a food safety plan, 2) the role of prerequisite programs, 3) conducting a hazard analysis, 4) defining and implementing process, food allergen, sanitation and supply chain preventive controls, 5) verification, validation, recall and record keeping requirements, and 6) writing an effective recall plan.

The results were impressive for Pierre’s as retained sales dramatically increased, as well as investments in new products, processes, and workforce practices. Even several jobs were retained within the company.

“CIFT training was a timely and important tool that helped our company become FSMA compliant,” said Shelley Roth, president, Pierre’s Ice Cream Company. “The two-day course provided our team training, credentials, and the knowledge to examine our existing food safety program and successfully align it with the new FSMA regulations.”

To learn more how CIFT can help your company, contact 419-535-6000, ext. 111 or