Why Pre-Cut Produce Is A Fresh Solution For Your Business:
Control's Plate Costs
Know The Exact Yield
Eases Labor Costs
Reduces Risks Of Cross Contamination
Decreases Employee's Injury Claims
Ease Of Preparation
Over 200 Different Cuts Available
Customized Packaging
Ability To Create Proprietary Items
Ideal Solution For Food Manufacturers
Creative Source For Ingredient Supply Chain
Accurate Inventory Management
Requires Less Storage Space
Consistency In Product
Delivers Repeat Customers
Quality Assurance Is Our Number One Priority
Some Interesting Notes From Our QA Manager: Product Crossover Prevention: After each product has been processed, equipment will be first rinsed with potable water followed by a final rinse with a non-rinse sanitizer. If it is not possible to rinse the equipment, it must be air brushed to remove remaining pieces of product. If like products are processed, as in the case of the lettuce room, the equipment can be first air brushed and then the subsequent product passed through the line. The first five to ten bags should be removed from the product stream and be set aside for reclaim in a mixed lettuce/salad product. General Processing: Closed or open flume washed. Wash water will have a pH between 6.0 and 8.0 with a free residual chlorine.5ppm. Total chlorine will not exceed 200 ppm.Processing Temperature: 33 - 40o F. Finished Product will be spin dried for a time not exceeding 3 minutes. Finished product will have a uniform appearance and must be free of any off flavors i.e. chemical, bitter and etc.
Labeling and Shelf Life: Cases will be labeled with the product identification, production date, Net package weight, Production Facility Identification and a Keep Refrigerated notice. Bags may also be labeled with the same information. Storage and distribution Temperature: 33o to 40o F. Protect From Freezing. HACCP PRE REQUISITE PROGRAMS: In order for a HACCP Program to be effective, a number of pre requisite programs must be in place. Chemical Control - Pest Control - Allergens - SSOP, GMP and Recall Programs SSOP is the abbreviation for Standard Sanitation Operating Procedures. The SSOP insure that the facility and equipment is maintained in a clean and sanitary manner. The SSOP outlines cleaning procedures, cleaning compounds used, concentrations of cleaning compounds and etc. GMP is the abbreviation for Good Manufacturing Practices. GMP outlines operational procedures which insure product safety. These practices include the no jewelry policy, the back haul policy color coding of pails, totes and barrels used in the processing areas. Recall Program: Provides a step-by-step plan for recalling product from the market place. Product recalls can be initiated as a result of contamination, adulteration and mislabeling. Recall drills are performed on a yearly basis
