Food Safety

(585) 765-2460

Our companies take great pride in our standards of excellence set for Food Safety. Requirements are set, monitored and managed for each stage leading to consumption. Since 2005 our Packing Facilities have been BRC (British Retail Consortium) accredited. While our growers have been adhering to the Global G.A.P. (Good Agricultural Practices) practices for more than 10 years, most have been certified since 2005 as well.

Our Growers:


Adhere to the Global G.A.P. Standard. The Principles regulate activities and practices involving:

  • Food Safety Standards for Fresh Produce — Prevention of contamination is preferred to elimination after the fact. Documentation of a prevention planning program, contamination handling procedures and complete program training is needed.
  • Crop Production Water — Test and monitor all water sources that come in contact with the plant or product are from a pathogen free source.
  • Minimizing Animal Fecal Contamination — It is not possible, or may not be permissible, to eliminate all animal influences from production fields. However, steps to minimize their presence or activities should be determined. Domestic animals are prohibited, document and determine methods to minimize all attractants.
  • Worker Health and Hygiene — There is no substitute for awareness, training, and constant reinforcement of the importance of personal hygiene and sanitation as critical to sustainable business and employment.
  • Field and Harvest Sanitation — All surfaces and implements that touch fresh produce must be treated as food contact surfaces. Establish, document and train a program to clean and sanitize all food contact surfaces.


Our Packers:


  • Packing Facilities — Well designed and operated centralized packing facilities and packing systems have the potential to contribute to the reduction of pathogen contamination. All packing facilities are certified by the British Retail Consortium.  
  • Post Harvest Water during Packing — The quality of post harvest water that contacts fresh produce during cleaning, grading, cooling, and application of surface treatments is widely recognized as the essential control point for fresh produce.

Our Distributors:

  • Principles for Transportation — Limited control is possible beyond the shipping dock, but the consequences of cross contamination during transportation and distribution will find a direct link back to the handler and grower. Shippers must inspect all vehicles for cleanliness and safety and only hire those who also adhere to strict standards for Global Responsibility.
  • Storage and Distribution — Mixed storage and mixed load distribution has the potential to transfer contamination from one lot or product to a previously non-contaminated produce item, especially where pallet-stacking, ice injection, or top-icing is involved. Storages must observe the same stringent practices for food safety and contamination prevention.

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