HACCP/Recall

HACCP, "Hazard Analysis of Critical Control Points," is a system of managing food safety that focuses on potential hazards. HACCP relies on support programs including good manufacturing practices, sanitation, temperature control, supplier certification, pest control, quality assurance and maintenance. Outside auditors review the monitoring and documentation of critical control points and determine specific training needs for employees, via an audit by the American Sanitation Institute (ASI).

In the event a product is recalled by a grower/manufacturer, our team first identifies the product, pulls it and isolates it in the facility. The team then contacts all affected customers who recently received the product and advises them of the recall. We arrange to have a replacement delivered, if necessary. ProPacific Fresh then takes proper steps to ensure safe disposal of the product. This recall plan is tested four times a year through mock recalls to ensure the staff is ready, when necessary.