When Louis Rose opened Rose Packing Company in 1924, he could not have known that he was creating a legacy that would endure through five generations of the Rose family. From its modest beginnings as a boning house specializing in beef and pork trimmings for the sausage industry, the company has grown to include a Chicago production facility of more than 200,000-square-feet, corporate offices in Barrington, Ill., more than 700 employees and sale to retail and food service clients. In addition to its signature Canadian style bacon, Rose produces a full line of fresh and fully cooked pork sausage, ethnic sausage and back ribs. A wide array of bone-in and boneless hams, smoked pork shoulder butts, pork roasts, pork tenderloins and labor-saving toppings complete the premium product mix of more than 2 million pounds of production per week. Rose had its hazard analysis and critical control point programs in place by 1994, before the United States Department of Agriculture s deadline of January of 1998.