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Quality Control Images:
Ozone based hydrocooler in our Los Angeles, California facility. All asparagus received is hydrocooled to decrease microbial activity as well as to bring down the temperature to 34 degrees Farenheit.
All asparagus is checked for quality issues.
Proper sizing is verified.
Berries undergo rigorous checks to ensure firm and flavorful fruit.
We practice comprehensive quality control as per the guidelines below:
Good Agricultural Practices
Principle 1. Prevention of microbial contamination of fresh produce is favored over reliance on corrective actions once contamination has occurred.
Principle 2. To minimize microbial food safety hazards in fresh produce, growers or packers should use good agricultural practices in those areas over which they have some degree of control while not increasing other risks to the food supply or the environment.
Principle 3. Anything that comes in contact with fresh produce has the potential of contaminating it. For most foodborne pathogens associated with produce, the major source of contamination is associated with human or animal feces.
Principle 4. Whenever water comes in contact with produce, its source and quality dictate the potential for contamination. Good agricultural and manufacturing practices must be considered to minimize the risk of contamination from water used for agricultural and processing purposes.
Principle 5. Practices using manure or municipal biosolids should be closely managed to minimize the potential for contamination.
Principle 6. Worker hygiene and sanitation practices along the production cycle play a critical role in minimizing the potential for microbial contamination of fresh produce.
Principle 7. It is important to understand and follow all local, State and Federal government regulations relative to established agricultural practices.
Principle 8. Establish a system for accountability at all levels of your agricultural environment (farm, packing facility, distribution center and transport operation). A successful food safety program should include provisions for qualified personnel and effective monitoring and maintenance to ensure that all elements of the program are functioning correctly and to help track produce back through the distribution channels to the producer.
