FOOD SAFETY PROCEDURES
These procedures dictate how our produce is handled, stored, and transported; how our warehouses and trucks are cleaned; and how our employees are trained. Below are descriptions of the key procedures:
We receive all produce in our temperature-controlled trucks and deliver it to one of our state-of-the-art facilities. Our facilities are completely enclosed and climate-controlled, allowing us to maintain an optimal environment until delivery to our customers.
Regular sanitation of our facilities is a very high priority. We require our entire fleet of delivery trucks to be cleaned daily, and our warehouse floors are cleaned weekly. Additionally, areas of produce preparation are cleaned daily.
Through our rigorous efforts and high standards, we were able to secure food safety, HACCP, and GFSI certifications, from Primus. We received the highest rating of Superior in our latest audit. We also undergo regular inspections by state health and agricultural officials, the federal government and auditors on behalf of our retail customers.
Armstrong Produce received a score of 100% in our 2018-2019 Primus GFS audit. View Certificate →
Mandatory training for all of our employees - new and existing - emphasizes the need for food safety and cleanliness at all times. In keeping up-to-date with any changes to our standards and procedures, bi-annual refresher classes are required for each of our employees. Everything from personal hygiene and safe-handling practices, to facility maintenance and sanitation standards, are closely monitored and documented.
We are proud to be the first produce wholesaler and distributer to tag every case of produce that enters our warehouse. This allows us to track where, when and to whom the produce is distributed, down to the pound or packaged unit using ProducePro, a produce inventory tracking system. In the event of a recall, this allows for rapid retrieval of affected produce.