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Food Safety

Food Safety program

At West Pak Avocado, Inc., Food Safety is an integral part of our entire operation. Food Safety encompasses growing, harvesting, warehousing, packing and shipping. It also includes non-production processes such as ongoing training of employees through interactive training programs and third party audits to comply with and improve our safety processes.

Our Food Safety Program is dynamic in nature, evolving and improving constantly in order to ensure a work and food safe environment. Food Safety is a part of each and every production meeting, where management discusses food safety issues and performs and incorporates our ongoing Food Safety Training Program. Food Safety is an integral part of the overall objective of West Pak and management works hard to ensure that all employees understand and successfully work within a food safe environment.

The goal of the Food Safety Program is to institute a proactive food safety system within our growing, harvesting, packing, cooling, and shipment operations whereby any potential product hazards are anticipated and controlled from product reception through distribution. Food safety and quality control is the responsibility of all employees of West Pak. Each employee serves as an inspector when product moves through their respective area and each employee is authorized and trained to hold or reject product found to be out of compliance, subject to the evaluation and final approval of authorized management.

Management continually provides the necessary tools, training, and established guidelines for producing safe, wholesome, quality products. All employees are accountable for consistently maintaining these standards.

Primus Labs and HACCP certification is one of the most recognized and respected food safety auditing companies in the world. Their testing provides third party certification of safe food production and determines compliance to all federal and state government requirements, including FDA, USDA, OSHA, and Public Health Departments. Visit their website for additional information.

Prior to third party audits, West Pak performs self audits using documents provided online from The self audits assist West Pak in identifying, reviewing and documenting specific practices in preparation of the actual third-party audit.

The professional auditors of uses industry established guidelines for Good Manufacturing Practices (GMP), Standard Operating Procedures (SOP), and Hazard Analysis Critical Control Points (HACCP) to inspect West Pak’s packinghouse and cooling facility. GMP’s are regulations published by the Food and Drug Administration (FDA) to provide criteria for complying with the Federal Food Drug and Cosmetic Act (FD&C). Emphasis is placed on the prevention of product contamination from direct or indirect sources. Placement, training, and utilization of SOP’s minimize the potential for fruit contamination from the field to the cooler to the customer. Finally, HACCP prevents and ultimately eliminates the occurrence of food contamination by controlling all aspects of a food production and packing operation. The comprehensive, annual audit evaluates the following:

  • General sanitation practices
  • Personnel hygiene practices
  • Employee training
  • Pest control
  • Maintenance for food safety
  • Management systems