Food Safety

Food safety has always been a subject of great importance.  Food safety begins with good agricultural practices (GAP).  Since crops are grown in a medium of soil and water, a farmer must use good agricultural practices to prevent contamination from the environment that supports the plant. Contamination from animal waste conducive to contamination from the environment that supports the plant.  Contamination from animal waste such as wildlife and animal manners is also a potential problem to be avoided.  Pesticides, which can also pose food safety risks, are used in accordance with strict state and federal EPA regulations to prevent harmful levels of residues on the product. And finally, as with all produce that is handled by manual labor, a comprehensive food safety program in practice of worker hygiene and sanitation to prevent human microbial contamination.

Please watch this informational video regarding cantaloupes and food saftey in California.

While we strive to prevent any food borne bacteria from being carried on the fruit to the consumer, it is extremely difficult to be certain that the external surface of frut is 100% pathogen free. Therefore, we highly recommend that the consumer also use good food safety practices in their kitchen, taking care to prevent cross contamination with utensils and cutting surfaces from the outer surface of the melon and from other foods.

Here is another helpful video demonstrating safety in your kitchen when preparing a cantaloupe for eating:

Our cantaloupes and asparagus are inspected by an independent third party auditor (Scientific Certification Services). Our almonds go through a different process called pasteurization.