Food Safety

Our single greatest responsibility is product safety. Customers have to trust that food is safe and healthful. We have in place a Hazard Analysis and Critical Control Points system. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. The principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world. Our HACCP plan protects the consumer in several ways. First of all, it helps to ensure that no foreign objects or harmful microorganisms get into the produce during processing. This HACCP plan works in conjunction with quality control, employee training, and frequent third party audits in order to ensure that The Produce Company's customers receive fresh, quality produce. This system is complemented with the following precautions:

• Our own in-house Quality Assurance department, headed by a degreed scientist and staffed by professional technicians
• Adherence to GMP (Good Manufacturing Practices)
• Third-party inspections.
• Tsunami 100 flume and Chlorine water wash system
• Metal detection screening
• Well-maintained and temperature-calibrated trucks ensuring safe transport
• Tamper-evident packaging
• Employee education and training
• Upon entering our facility, all produce is first inspected and checked for the proper temperature, quality, and freshness.
• Proper washing of all products to kill existing bacteria and limit further bacterial growth

These programs and all of our efforts for continuous improvement help us deliver a product we are proud of.