All Seasons Mushrooms

Service. Quality. Integrity.

     
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Quality Assurance

All Seasons Mushrooms

 

 

Quality Assurance

 

The All Seasons Management Team has implemented and continually maintains a strict Quality Assurance Program in order to achieve our goal of supplying only the highest quality, fresh mushrooms to its customers. This Quality Assurance Program begins from before the time our product is grown and continues through to the moment it is delivered to our customers.

Quality Assurance can be defined as a management system which establishes and adopts very specific policies and goals related to quality. These policies and goals are delivered through specific operating procedures outlining precise and systematic actions, and “checks and balances” to ensure that the procedures are being followed and therefore, the quality goals attained.

The All Seasons’ Quality Assurance Program goes “above and beyond” the minimal accepted requirements and includes a HACCP Plan for “peace-of-mind” ensuring that consumers receive fresh good quality, safe mushroom products.

Our goal is the attainment of the highest quality fresh mushrooms.

  1. “Highest grade” of fresh “dense” mushrooms are grown and harvested.
    1. A higher density product implies a stronger, longer shelf life.
    2. Highly experienced growers who undertake very careful selection and preparation of raw materials, followed by very precise monitoring of a state-of-the art computerized process control system.
    3. Harvesting techniques are equally important to ensure that mushrooms are picked at the precise time of maturity, suitably graded (for the most part picked directly into its final package) and handled delicately to minimize bruising.
       
  2. Longer shelf life without the aid of additives is achieved by maintaining strict “Cold Chain Standards” throughout the harvesting, packing, and shipping operation This is accomplished by:
    1. Minimizing the time between harvesting and cold storage
    2. Ensuring product movement within the facility into progressively lower temperature environments
    3. Vacuum cooling the product, a 20-minute process, to approximately 2 degrees Celsius soon after the product is received into cold storage facilities
    4. Ensuring the cold storage facilities are always maintained at 1-2 degrees Celsius.
    5. Transportation of product in pre-cooled refrigerated trucks.
       
  3. Food Safety “Peace of Mind” through:
    1. Well documented facility programs for equipment sanitation, personnel hygiene, and pesticide usage,
    2. Employee training program to ensure constant adherence to all operating procedures including those related to food safety and regulations.
    3. Periodic facility and product sampling/testing programs for chemical and microbial parameters
    4. Metal detection for all sliced product ensuring product is free from any foreign metallic materials, and
    5. Periodic third party food safety audits.
       
  4. “Recall Plan” providing the ability of product “tracing and tracking” in the event of a required food safety recall.