Quality Service and Food Safety


PROVIDING YOU QUALITY PRODUCE AND SERVICE

Joe Granato Produce is a Hazard Analysis Critical Control Point (HACCP) certified facility.  HACCP is used in the food industry to identify potential food safety hazards so that key actions can be taken to reduce or eliminate the risk of food hazards. 
We are committed to exceeding our customer's expectations with regards to food safety at Granato’s Produce. We participate in a yearly third party food safety/distribution, and we employ a HACCP trained team.
Following the principles of HACCP and integrating an intensive training program are just some of the ways Joe Granato’s Produce strives to promote food safety and peace of mind for our customers, suppliers, and end users of our product.


Benefits of HACCP

  • HACCP provides businesses with a cost effective system for control of food safety. From ingredients to production, storage and distribution, sale and service of the final consumer. The preventive approach of HACCP not only improves food safety management but also complements other quality management systems. The main benefits of HACCP are:
  • Saves your business money in the long run.
  • Avoids you poisoning your customers.
  • Food safety standards increase.
  • Ensures you are compliant with the law.
  • Food quality standards increase.
  • Organizes your process to produce safe food.
  • Organizes your staff promoting teamwork and efficiency.
  • Due diligence defense in court.

BENEFITS OF A HACCP BASED FOOD SAFETY MANAGEMENT SYSTEM, BUILT IN ACCORDANCE WITH THE PRINCIPLES OF HACCP, HAVE A CLEARLY DEFINED STRUCTURE PROCESS BASED SYSTEM: THE BUSINESS WILL BENEFIT FROM A CLEAR DEFINITION OF PROCESSES AND PROCEDURES. ALSO, EFFECTIVE COMMUNICATION AND CONTINUAL PROCESS IMPROVEMENT ARE THE CORNERSTONES OF A FUNCTIONING MANAGEMENT SYSTEM.

Customer and Consumer Confidence: A controlled food operating environment and effectively implemented and applied food safety system will improve customer and consumer confidence in the safety of food.
Risk Management: It uses a systematic approach covering all aspects of food production from raw materials, processing, distribution, point of sale to consumption and beyond. It moves a company from a solely retrospective end product testing and sampling approach towards a preventative approach that is designed to reduce product losses and liabilities.

Management Responsibility: It enables management throughout a business to demonstrate their commitment to the production and supply of safe products and within facility environments that are favorable for the production or supply of safe food. 

Relationship Improvement: To enhance the relationships between organizations in the food chain, customers and enforcement agencies. 

Records: Record-keeping enables a more efficient and effective government and customer oversight, and allows investigators to see how well a firm is complying with food safety laws over a period of time rather than how well it is doing on any given day. The documentation within a food safety system facilitates the inspection activities of food inspectors.

Legal Protection: It has been widely accepted that HACCP based systems present the food industry with the most effective management tool to enable the production and supply of safe food. As such, the adoption of this approach can offer a legal defense in the event of an outbreak of food borne diseases.

Trading Benefit: HACCP based approaches are a benefit to companies seeking to meet customer and legal requirements whether in the domestic or for the export market.

Alignment with other management systems: HACCP based food safety management systems can be combined with other management systems such as ISO 9001:2000. This combination provides a hazard analysis approach with pre-requisite programs along with a framework to manage a food safety system.