Why Choose Our Certifications & Food Safety Program
Clean produce. Safe handling. Total confidence — built into every step we take.
At Allways Think Fresh, food safety isn’t a department — it’s our entire operation. Every product we deliver is processed in a facility that’s built around strict adherence to industry-standard protocols, daily sanitation, and traceable handling practices.
Whether you’re buying for retail, foodservice, or institutional programs, you can trust that our produce is handled with the utmost care. From HACCP-compliant procedures to GMP best practices and FSMA readiness, our team is fully trained, certified, and committed to your safety standards — every day, every shift, every case.
Why Our Food Safety Program Is Trusted
Safe systems. Trained people. Clean food that speaks for itself.
With fully documented handling practices, trained staff, and traceable product flows, our food safety foundation is as strong as our product quality.
- HACCP-Compliant Systems Hazard Analysis and Critical Control Points integrated into daily workflows.
- GMP and FSMA Ready Facility and staff trained on Good Manufacturing Practices and FDA food safety modernization.
- Daily Sanitation & Microbial Testing Cleaning logs, surface testing, and microbial sampling verified every shift.
- Allergen & Allergen-Free Zone Separation Segregated prep areas and full allergen protocols ensure clean handling and cross-contact prevention.
- Lot-Level Traceability & Recall Readiness Every product is traceable from raw input to final pack, with full batch and date code documentation.
Food Safety Is Not Optional — It’s Foundational
You’re not just buying produce — you’re buying trust.
Our systems are built to exceed expectations. We don’t cut corners, and we don’t gamble with your reputation. Every fruit cup, salad kit, or meal component we deliver is backed by processes designed to protect your customers — and your brand.
- Every shift, every batch, every product is handled with safety as the top priority
- Built-in HACCP protocols guide all receiving, prepping, and packing activities
- Daily sanitation logs, environmental swabs, and micro testing keep operations clean and compliant
- Allergen segregation and labeling practices protect consumers and partners alike
- Lot-level traceability ensures every item is fully documented — from farm to shelf
- Staff are trained and retrained regularly in personal hygiene, cross-contact prevention, and cleaning procedures
- We support retailer, institutional, and government buyers with complete food safety documentation
- Transparent operations welcome audits, partner reviews, and compliance requests — no red tape
Frequently Asked Questions: Certifications & Food Safety
Here’s what our buyers, quality teams, and partners ask most.
Yes, we operate under strict HACCP-compliant protocols and are GMP- and FSMA-ready. While we are not SQF-certified at this time, we exceed many of the same operational standards.
Absolutely. Our facility follows a detailed daily sanitation schedule including equipment cleaning, surface sanitizing, microbial testing, and chemical log tracking.
We segregate production lines by allergen category, maintain detailed sanitation between runs, and label all products for compliance. We also offer allergen-free prep zones.
We use lot-level tracking for every product — from raw produce intake to final shipment. In the event of a recall, we can identify, isolate, and remove product within hours.
All staff undergo documented onboarding and regular refresher training in HACCP, GMP, sanitation, personal hygiene, and allergen awareness.
Yes. We provide COAs (Certificates of Analysis), lot numbers, sanitation records, and allergen declarations as needed for institutional, school, and government buyers.
Daily. We perform swabs and micro sampling to monitor surfaces, equipment, and product integrity. This data is logged and verified by our internal QA team.