Food safety is producing, handling, storing and preparing food in a way to prevent food-borne illnesses and contamination in the food production chain, all while maintaining the food quality and taste
- Many of our team members are HACCP certified.
- We have yearly inspections / Audits, and always receive high grades.
- We keep certification certificates on file from our growers.
- Every inbound truck from growing areas has a RYAN recorder to monitor temperature.
- Our warehouse maintains a cleaning schedule twice daily.
- Trucks are sanitized and inspected daily.
- All glass in the facility in shatterproof.
- Our warehouse receivers are certified on USDA variances of products being shipped from growing areas.
- All doors to get inside the building are locked at all times. Doors on the inside of the building have security key pads. Without security clearance you will not get into that part of the facility or the facility at all.
- We added a separate inbound freight lane for those delivering loads of product equipped with security gate, call box and surveillance camera. Over the road drivers will speak with someone in receiving before pulling into a secured dock.
- Every team member is required to take and pass a yearly food safety quiz to stay up to date with new procedures.
- We implement new procedures annually that separate us from other distributors with topics such as food safety, bio-terrorism, HACCP and recalls.
HACCP
HACCP stands for Hazard Analysis and Critical Control Points. This is a preventative food safety program designed in which every step in the manufacture, storage and distribution of food product is analyzed for microbiological, physical and chemical safety hazards.
Audits
PrimusGFS is a Global Food Safety Initiative bench marked and fully recognized audit scheme covering both GAP and GMP scopes as well as food safety management systems.
Traceability
Traceability is the ability to track any food through all stages of production or distribution. Traceability should mean that movements can be traced one step backwards and one step forward at any point in the supply chain.
Recalls
- We have a documented recall procedure, with team members that have certain responsibilities.
- We also have a procedure listing the necessary steps and reports to track product.
- We conduct at least two mock recalls per year.
- We have an organizational chart to keep track of food safety, quality organization and responsibilities.
