Hazard Analysis & Critical Control Points
According to the U.S. Food ans Drug Administration, 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."
Vegetable Fresh took the initiative to create a HACCP plan in 1997, in order to help ensure the safety of our customer's fresh-cut produce. Our HACCP plan protects the customer in several ways. First of all, it helps to ensure that no foreign objects or harmful microorganisms get into the produce during processing.
Furthermore, if any contaminated product were ever to get through the process, our HACCP plan contains clear guidelines for a recall program. A mock recall is conducted at least twice per year so that employees have experience quickly accounting for all recalled product, should the need ever arise.
The HACCP plan works in conjunction with quality control, employee training, and frequent third party audits in order to ensure the Vegetable Fresh's customers receive fresh, quality produce.