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Processing Safe Product

Consumers around the world enjoy consistently high-quality, safe almonds from California. This section will provide tips and resources to help maintain and exceed expectations.

Pasteurization Program

Learn about the almond pasteurization process.

FSMA

What you need to know about Food Safety Modernization Act and almonds.

GMPs

Learn about Good Manufacturing Practices (GMPs). To assist almond processors in establishing the highest standards of food safety practices, a Good Manufacturing Practices (GMPs) guide is available for download.

Stockpiling

Learn about stockpiling almonds. Stockpiled almonds can be at risk for mold growth and aflatoxin development if not properly managed.

PEM

Learn about the Pathogen Environmental Monitoring (PEM) program – an effective tool for monitoring effectiveness of sanitation environments and protecting the integrity of California almonds.

HACCP & CCP

Learn about Hazard Analysis and Critical Control Point (HACCP) and Critical Control Points (CCPs).

Aflatoxin

Learn about practices to reduce the potential for aflatoxin, a critical food safety risk, and one of almond processors top concerns.

Allergen Control

Tree nuts are widely recognized among the eight top food allergens.

Learn about practices to avoid cross contamination of allergens.

Pesticide MRLs

Learn about pesticide usage in the U.S., which is highly regulated by the environmental protection agency (EPA).

GAPs

Good Agricultural Practices (GAPs) provide guidelines to California Almond growers to address potential sources of contamination.