 |
|
 |
      |
 |
       |
 |
 Processing  Good Manufacturing Practices followed in all facilities State-of-the-art production facilities designed specifically for ensuring fresh-cut fruit food safety andmaximum quality Production flow minimizes cross-contamination Temperature controlled processing, packing andstorage rooms Extensive employee hygiene training Comprehensive pest control and preventativemaintenance programs Recall and traceability systems in place Effective internal self-audit program Annual 3rd party GMP and food safety auditsSupplier Approval Processing Sanitation HACCP Quality Control |
   |
|