To meet the requirements
of the Primus GFS, Oxnard Lemon has developed and maintains
a GFS Food Safety Plan. The Plan is a HACCP-based system
that is designed to identify food safety hazards, control
points, relevant monitoring and limits of the control
points, and the appropriate control measures and corrective
actions for process deviations. Records are created and
maintained to demonstrate the Plan is performing as intended
to ensure products that are provided to our customers
are safe and wholesome.
The development of the HACCP Plan was undertaken
by adhering to the CODEX HACCP guidelines. The Plan
development included establishing a HACCP Team consisting
of cross-functional HACCP-trained management staff
members.
The product and intended use was described, and a
production flow diagram was developed and physically
confirmed. A hazard analysis to identify physical,
chemical, and biological hazards was performed and
the critical control points and control points of the
process were determined. Preplanned corrective actions
were developed for process deviations during process
monitoring activities and verification procedures were
established. Record keeping policies and procedures
were created to provide documentation demonstrating
effective operation of the Plan.
The Food Safety Officer verifies the daily operation
of the Food Safety Plan and manages the HACCP Team
oversight of the Plan to ensure regularly scheduled
reviews. Additional reviews are performed to determine
the need for Plan modifications in the event of any
major process modifications.
The HACCP Food Safety Plan is supported by a Company
policy requiring that all products provided to our
customers will comply with federal and state food safety
regulations.
The HACCP Food Safety Plan is further supported by
Food Safety Pre-requisites that ensure the production
environment provides for operating conditions that
are essential for processing safe food. The elements
of the Food Safety Pre-Requisites implemented by Oxnard
Lemon include:
1. Personnel Practices
2. Personnel Packing Practices
3. Training of Personnel
4. Calibration of Equipment
5. Management of Pests and Vermin
6. Premises and Equipment Maintenance
7. Cleaning and Maintenance
8. Water Microbiology and Quality Standards
9. Control of Physical Contaminants
10. Supplier Approval
11. Product transport and Delivery
12. Waste Management and Disposal
13. Allergen Control
The owners and management of Oxnard Lemon are committed
to providing the best Fresh Fruit possible and to that
end are committed to food safety. This commitment is
not only in the area of training for all personnel
but also in monetary upgrades in the equipment and
facility as needed.
