Quality & Food Safety


Crunch Pak Sliced & Diced Apples

Food Safety and Quality Assurance Program


The food safety and quality assurance program at Crunch Pak has been built to continuously control any potential hazards from farm to table. Every step is taken to ensure Crunch Pak products are the safest they can be, while maintaining consistent taste and texture.

  • State of Art Facility

    • All manufacturing and packaging in a sanitary environment
    • Strict Temperature Control
    • Advanced Technology
    • Positive air pressure, HEPA filtered processing Room

  • Comprehensive Raw Product Procurement Program

    • GAP Guideline Agreement with suppliers
    • Very specific raw product specifications
    • Consistency in taste, texture, and microbiologically safe
    • Inbound product critically evaluated prior to recieving

  • HACCP

    • Complete HACCP plan in place for all product processes
    • All critical control points are monitored, verified and validated

  • Continuous In-line and Off-Line Quality Inspections

    • Weight Control
    • Microbiological Testing
    • Finish Product Quality Inspection/Audit

  • GMP, SOP, SSOP Program

    • All employees recieve extensive and re-current training in areas of quality control, sanitation and production

  • Metal Detector Policy

  • Product Tracking, Traceability and Recall Program

    • 11 Digit Coding System
    • From raw product to finished product delivery to the stores
    • Internal mock-recalls performed
    • Retain program closely monitored

  • Sanitation

    • Master Sanitation Schedule followed with Sanitation Operating Procedures
    • Complex Swabbing Verification System

  • Quality System Audits

    • Internal, Primus Labs and WSDA

  • Kosher Certified