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Quality
Control
Quality,
above all else, drives Fisher Nut Company's commitment to
excellence.
Good
Manufacturing Practices (GMPs) and Sanitation Standard Operating
Procedures (SSOPs) play a key role in the formation of our
Hazard Analysis and Critical Control Point (HACCP) program.
Through the implementation of these practices, Fisher Nut
assures government regulators and customers worldwide of
our commitment to offer safe, high-quality almonds.
Good
Agricultural Practices: (GAPs) provide guidelines to
growers on how to minimize potential hazards during production
and sources of potential contamination.
Click here to download
Our
Good Manufacturing Practices: (GMPs) define procedures
we stringently follow in our processing, and packing practices.
Click here to download
Sanitation
Standard Operating Procedures: (SSOPs) ensure a clean
and sanitary environment in the facility. SSOPs refer to
sanitary action taken during production to prevent contamination
or adulteration. These practices or procedures are documented
to validate that almonds or almond product safety was maintained
during production.
Click here to download 
Hazard
Analysis and Critical Control Point: (HACCP) is the
final stage of an integrated, proactive food safety program
designed to prevent contamination before it occurs. HACCP
provides a systematic approach to identify, assess and control
the risks of various hazards. The idea is to develop a plan
that anticipates and identifies places in the production
process, known as critical control points, where contaminants
might be introduced or other food safety concerns can be
identified. When critical limits are exceeded, corrective
action is taken and documented.
Click here to download (PDF).
Huller / Sheller Good Manufacturing Practices and Sanitation
Manual
Click here to download (PDF).
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