Food Safety

Food safety

Weekly environmental swabbing at more 600 food contact and non-food contact points.

Intensive pest monitoring and prevention program with inspection twice a week. Dedicated pest control staff supported by a third-party contractor.

All employees undergo extensive food safety training with mandatory compliance initiatives.

Hand sanitizers. Foot bath and other measures incorporated into all ready-to-eat areas.

Credentialed. Full-time sanitarian on staff.

Master sanitation schedule including foaming, dry cleaning techniques and dry dry ice blasters throughout all facilities, supported by dedicated plant-specific teams.

Outreach program invites university professors, industry food safety expert technical consultants and microbiologists to review our food safety procedures.

Quality assurance

All products undergo a test, hold and release program ensuring compliance with specifications.

Upgraded, custom-designed statistical process control system features automatic rejection of product.

Contracted with accredited ISO-17025 third-party laboratory with on-site testing facilities, capability to adhere to U.S., E.U. and other international testing protocols.

Strategically partnered with pasteurization equipment experts to implement new pistachio pasteurization technology

100% allergen separation between pistachios and almonds.

All flavored product are tested weekly against sensory benchmarks.

Quality control

All facilities are staffed with full-time and dedicated quality control personnel.

Each manufacturing process is supervised by quality control personnel.