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Fresh vegetable arrive at Four Seasons Food plant daily. Digital temperature loggers, at various stations along the process, monitor temperature to ensure an optimum environment for the vegetables. Using a first in/first out inventory system assures that the vegetables are always of the highest quality available. Most of the processing and packaging is automated; however, the initial most important steps are still performed by hand.
Four Seasons Food employs the HACCP (Hazard Analysis Critical Control Points) program. By having specific designated inspection points at each stage of the production line (receiving, preparation, processing and packaging), the end user knows that the vegetables we are using are of the best quality and perfectly safe for the consumers.
Four Seasons Food’s equipment is state of the art and manufactured from non-permeable stainless steel and food grade plastics to ensure cleanliness. Using knife peelers rather than the old abrasive method to remove skins, Four Seasons Food produces more attractive and flavorful vegetables.
All vegetables are washed and dewatered after processing and before packaging. Wash water is treated with an acidic sanitizer called Tsunami. Although more expensive than bleach, Tsunami is biodegradable and provides a superior sanitation process. The hydro wash exposes all surfaces to sanitation allowing any foreign material to fall through the sieves below. A shaker table further ensures that no foreign material remains attached to the product.
Since overall plant sanitation is the first step in quality, Four Seasons Food has a sanitation shift every day. All equipment is dismantled and sanitized on a rotating schedule.
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Four Seasons Food uses only the newest technology in packaging materials. We carefully pack the vegetables, balancing the need to prevent spoilage by removing available oxygen with the potential damage of over-compression. Using different hi-tech gas permeable films to manufacture the pouches, assures customers that all vegetables can be stored for extended periods without jeopardizing quality.
Vegetables like tomatoes the purge liquid once cut are packaged in trays that isolate the excess liquid form the product. The liquid itself drains and locks into a special compartment ensuring the freshest cut products.
Four Seasons Food and SYSCO® are committed to offering you the freshest value-added fresh cut produce available for each and every delivery.
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