GreenGate Fresh

Food Safety

GreenGate Fresh is committed to food safety and product quality. This is accomplished through extensive controls placed at all levels of production, raw product harvesting, processing and packaging. By placing programs in specific areas of production we prepare safe, high quality products.

Our quality standards and procedures are constantly being evaluated, improved and maintained by our staff. Our programs have successfully passed third party audits at both the field and processing plant level. Our food safety programs ensure that we are able to provide safe products to our customers.

At GreenGate Fresh our commitment is evident through the implementation of food safety policies at both the field and processing levels.

Field: GAP’s (Good Agricultural Practices) and successful LGMA Implementation (Leafy Greens Marketing Agreement) and Audits.

Processing Plant: GMP program (Good Manufacturing Practices), HACCP program (Hazard Analysis and Critical Control Points), Plant sanitation, Microbiological testing and Third Party audits.
foodsafety

Specification and Standards

Specifications are outlined for each of our products. This includes quality of raw product, quantity of raw product per package, packaging codes, bag size, seal quality and final packaging.

Standards have been set for our Microbiological, Sanitation, GMP and HACCP programs. Each of which comes with corresponding documentation. These are set to meet all, Applicable Federal, State and local regulations.

Field Level Protection

Good Agricultural Practices: GAP’s are a collection of principles which apply to on-farm production and post-production processes, resulting in safe and healthy food. These principles include; pre-harvest field inspections, comprehensive corrective actions for all deviations, foreign material control, good employee hygiene, hourly sanitation of all tools, daily sanitation of all mechanical equipment, use of sanitary gear (gloves, aprons hairnets, etc.) and active field security.

LGMA Membership and Audits: A model program, the Californian Leafy Greens Marketing Agreement (LGMA) incorporates science-based food safety practices and mandatory government inspections by USDA-trained auditors. These audits, both scheduled and unannounced, are truly independent third-party inspection. LGMA members are committed to protecting public health through this unprecedented program and are working hard everyday to provide products that are healthy and safe.
LGMA audits are designed to determine whether or not a member of the LGMA is in compliance with the food safety practices accepted by the LGMA board. The goal of the program is to protect public health by minimizing risk of introducing food borne pathogens into the fields and farms producing leafy greens. LGMA members are audited on a regular and random basis. The LGMA’s objective is to audit each of its member handlers several times a year, and each of the farmers providing product to its members at least once a year. http://www.caleafygreens.ca.gov/

Foreign Material Control

The implementation of inspections, programs and evaluations at all levels of the production process are realized for foreign material avoidance and control. With talented staff we conduct dynamic training sessions for all employees. This helps us have educated employees that will know what to look for when conducting physical and/or visual inspections. At the field level if any foreign materials are noticed, there are then harvesting barriers placed around them, or depending on the severity fields will be rejected by our inspecting staff. Thus ensuring that products harvested will not have foreign contamination. At the processing level we inspect all incoming product from the field. We then re-inspect all products that pass through our product preparation area for foreign materials and food quality issues. Thirdly we have flume traps in our wash systems that confine any foreign materials that cannot float in water. Finally we have our metal detector that analyzes every bag produced for the day. The metal detector is checked and verified throughout the production day. All these combined factors help ensure that foreign materials will not contaminate our products.

Facility Level Protection

Monitoring and Documentation

Much of the monitoring and documentation created is made to ensure the systematic prevention of any deviation in our standards. This assures control over designated stages of production.

This is a partial list of key areas being monitored:

  • Raw product quality inspection
  • Product Prep. Foreign Materials Inspection
  • Flume Trap Foreign Materials Inspection
  • HACCP
    • Wash Water Disinfection
    • Metal Detection
    • Any reviews or changes in program
  • Product Shelf Life
  • Finished Product Quality
  • Room Temperature
  • Microbiological and Environmental Testing
    • ATP (Adenosine Tri-Phosphate)
    • TPC (Total Plate Count)
    • Food Contact & Non-Food Contact Surfaces
    • Facility Drains, floors and walls
    • Post Sanitation & In Process Production Swabbing
  • Daily Sanitation
    • All equipment
    • All tools
    • Facility Floors and Drains
  • Employee Training
  • Process flow Diagrams
  • Audits
    • Third Party
    • Customer Driven
    • In House Audits
  • Pest Control
    • Internal
    • External

Wash Water Disinfection

An extensive six step wash process utilizes automated oxidizer injection and controls. This system monitors and records sanitizer levels and provides alarms in the event of deviation. Manual system checks verify and further document proper function. We maintain oxygen reduction potential of our sanitizers at appropriate levels established by academia and industry experts to prevent cross contamination.

Our wash system utilizes three independent flumes with de-watering shakers in series to repeatedly wash our leafy greens Chlorinated fresh water curtains complement each flume adding an additional gentle wash.

Good Manufacturing Practices GMP’s

GMP’s similar to GAP’s are principles set fourth by any responsible food manufacturing plant. These principles are designed to remove the threat of any human to product food born illnesses that can arise through the improper management of employee’s hygiene and equipment sanitation. GMP policies include; Pre-operation inspections, comprehensive corrective actions for all deviations, good employee hygiene, sanitation of all tools, daily sanitation of all facility equipment, use of sanitized gear (gloves, aprons hairnets, etc.) and active facility security.

Employee Training

All GreenGate Fresh employees are thoroughly trained in all policies listed above. All trainings are comprehensive and include active engagement with management. All GreenGate Fresh employees are trained in the following, GMP’s, HACCP, Emergency Response, Chemical Safety, Basic Sanitation Procedures, Workplace Policies, Workplace Safety, Workplace Security and Emergency Evacuation.

Culmination

All these programs have been successfully implemented, are constantly maintained and updated. The successful executions of our programs are the actions that display GreenGate Fresh’s commitment to food safety and product quality. We have put in place extensive controls at all levels of production, raw product harvesting, processing and packaging. Combined we provide a wholesome ready to eat product for our consumers. Please take time to sit down and enjoy some of our high quality nutritious and delicious salads. We take pride in the work we do. The safeness, taste and quality is the best judge of our workmanship.