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.
Guidelines to help growers minimize pathogens, contaminants and pests during production and harvest.
Define the proper procedures for handlers who process, pack, store and distribute almonds.
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.