Fresh is an important part of quality and we don’t stop there. All of the vegetables we process go through five food safety cleaning steps, that’s two more than fresh vegetables. We also test all frozen lots for common food safety culprits.
Processes at Patterson Vegetable
Patterson Vegetable Company knows quality and safety are as important as freshness to our customers so we track our vegetables from the farm to the customer.
The USDA and FDA registered plant exceeds industry food processing standards. Our safety and total quality program ensures that all our vegetables complete five food safety processing steps. This is two more steps than fresh vegetables and includes:
A two-step wash cycle, blanching, followed by chilling rinse, an acidic sanitizing rinse, and finally the quick freeze. To ensure the success of our food safety steps all of our lots are tested for common food safety culprits.
Our plant follows a GMP program as well as a HACCP safety program and we have stringent quality control systems in place. We believe quality food means safe food.