Seven steps, seven control points. Every step is recorded; every batch is traceable.
From field to delivery: every step under food-engineer supervision, every batch on record.
1
Harvest and Intake from the Field
The produce is harvested in season and at the right ripeness; a batch record is opened on arrival at the facility.
Control point: Harvest time, grower/orchard details, opening of the batch record
2
Incoming Inspection
Every incoming batch is checked visually and by measurement by our food engineer.
Control point: Visual and measured inspection; rejection of a non-conforming batch
3
Pre-cooling
Field heat is removed quickly; this is where shelf life is founded.
Control point: Time taken to reach the target core temperature, and its record
4
Washing, Sorting and Grading
The produce is cleaned, defective units are sorted out and it is graded by calibre.
Control point: Calibre tolerance, sorting-out rate
5
Packing
Cartons, crates or nets to order; net weight is verified on every line.
Control point: Packaging hygiene, net weight control
6
Labelling and Batch Record
A batch number is marked on every carton; the traceability record is closed.
Control point: Batch number, closing of the traceability record
7
Storage and Shipment
Held in temperature-controlled storage, then dispatched in a refrigerated vehicle.
Control point: Storage temperature log, cold-chain delivery, loading check
Moments from the Process
Harvest and IntakeHarvested at the right ripeness; a batch record is opened on arrival at the facility.PackingCartons, crates or nets to order; net weight control.Cold StorageTemperature-controlled storage; the log records are kept in the batch file.Loading and ShipmentSafe loading without breaking the cold chain.
