Food Safety

Food Safety

To ensure the wholesomeness of California Almonds, all products are produced with careful consideration for food safety. From orchard to manufacturer, the Almond Board of California works closely with industry experts, university specialists as well as federal regulators to develop and implement consistent best practices and procedures.

PASTEURIZATION

Pasteurization is a process to reduce microbial contamination in almonds. Speak to your supplier about pasteurization needs.

High standards have been set to ensure the optimal attributes of each almond’s quality (crunch, taste) as well as its nutritional value are maintained.

QUALITY ASSURANCE

The California Almond industry has developed and endorsed the following quality assurance programs:

GOOD AGRICULTURAL PRACTICES (GAPS):

 Guidelines to help growers minimize pathogens, contaminants and pests during production and harvest.

GOOD MANUFACTURING PRACTICES (GMPS):

 Define the proper procedures for handlers who process, pack, store and distribute almonds.

PATHOGEN ENVIRONMENTAL MONITORING/POST-PROCESS CONTAMINATION CONTROL:

Targets microorganisms in the processing environment, with an emphasis on the prevention of post-process recontamination.

SANITATION STANDARD OPERATING PROCEDURES (SSOPS):

 Help to ensure clean and sanitary processing facilities.

HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP):

Provides a systematic approach to identify, assess and control the risk of biological, chemical and physical hazards.

Together, these programs provide a complete food quality and safety portfolio. Technologies and methods can vary, so always check with your supplier about any questions you have.