How often do you think about food safety?
If you’re anything like me (before we got into food production), I never gave it a second thought.
I guess the exception would have been when a major company had to recall tens of thousands of pounds of ground beef or suddenly it was unwise to eat sprouts. Do you remember when romaine lettuce suddenly was missing from all the grocery stores? Yeah, that kind of food safety.
Peter and I think about food safety ALL THE TIME. It’s our job, after all. After years of inspections from local, state, and federal agents, and countless hours spent in plant superintendent and HACCP trainings, we are well aware of best practices and the dangers that lurk. And because we so religiously follow these best practices, it can be hard for either of us to enjoy a night out or to grab a meal from a food truck…but that is another story.
Our customers’ trust in us to produce fresh, delicious, and above all, SAFE foods is everything. If you ever have a question about our methods or production standards, please do not hesitate to ask!
