FOOD SAFETY

At very high pressures, bacteria such as Listeria monocytogenes, E. Coli, Salmonella, Campylobacter and Vibrio spp are inactivated. Essentially, this technology “puts the squeeze” on food pathogens without cooking out vital nutrients or changing the fresh characteristics of food. During HPP, pressure is uniformly applied around and throughout the food product. HPP does not cause the heat degradation that happens during cooking.

Our full-time Food Safety/Quality Assurance director is dedicated to overseeing the safe transport, receipt, warehousing, handling, processing, repacking, loading and shipping of all Safety Fresh products. The food safety team oversees the adherence to the company’s Food Security Plan and Hazard Analysis and Critical Control Points (HACCP) Plan. We involve all employees in the overall safety of the food at this facility and have operating procedures in place for the sole purpose of preventing intentional and unintentional product contamination.