Quality Control

Updated: June 2017

Quality Control and Food Safety

Packing Facility

At Tropical Valley Foods, the safety and quality of our products are two of our top priorities. Throughout 2017 we will be implementing several protocols and standards to insure we have the most relevant and effective food safety and quality programs possible. We are in a continuous improvement cycle to insure our company sources and provides the safe and quality products our customers have come to expect.

One of the first steps is the implementation of the Preventive Controls for Human Food. The FSPCA (Food Safety Preventive Controls Alliance) developed training compliant with FDA’s cGMP (current Good Manufacturing Practices) Hazard Analysis, Risk-based Preventive Controls for Human Food, and FSVP

Product is hand-packed and weighed on scales for accuracy.

(Foreign Supplier Verification Program for Importers of Human Food) regulations. The preventive controls outline identifying and determining ways to prevent any foreseeable biological, chemical, and physical hazards, etc. from entering our products. The FSVP training program covers the control steps needed for the approval of foreign suppliers. Our quality department has attended the trainings from the FSPCA not only to meet regulations, but to also increase our knowledge, and provide our company with a staff that is well equipped to advance the maturity of our culture of food safety.

 

 

 

 

Our Practices

Filling machines efficiently and accurately weigh and fill product for packing.

Prior to receiving any product into our facility, we have comprehensive document requirements that must be met by all suppliers. Some examples of documents required to meet the new FSMA (Food Safety Modernization Act) regulations include third party audits, allergen programs, cGMP’s, and certificates of analysis.
In our facility, the food safety program follows the preventive controls for human food from the FDA. Quality management is a continuous improvement process and our staff receives consistent and appropriate training on proper controls for food safety to their position in our company. The training includes reputable consultants, off-site certifications through the FSPCA, and on-site training based on knowledge gained by these certifications. We have internal audits that we use to verify that our employees are adhering to and fostering a culture of food safety.
Once these steps are in place it is also crucial to monitor these processes to ensure they are being followed and are effective. We perform environmental verification testing to track the effectiveness of our systems. Our system includes daily, weekly, and monthly verification activities to confirm our systems are appropriate and effective. Some examples include: air quality monitoring, environmental swabbing for pathogens, ATP Test (a

Once filled, bags are heat sealed and printed with a BBD and Lot #.

process of quickly measuring growing microorganisms through detection of adenosine triphosphate), product testing for microbiological hazards, allergen swabs and outside lab product testing for gluten.

Despite the best planning, corrective action is still needed to fix minor, isolated problems that can occur during food production. In these instances, we follow corrective actions for deviations to our food safety program, as well as following record keeping requirements. If product is damaged and therefore contaminated we would discard it and keep records of the circumstances associated with the incident. Should it be needed, we have a recall program that follows the recall plan requirements in chapter fifteen of the Preventive Controls for Human Food edition 2016, which includes a written plan, annual testing and effectiveness checks.

 

BRC Certification

In addition to the above we are becoming BRC Certified in December 2017. BRC Global Standards ‘…guarantee the standardization of quality, safety and operational criteria and ensure that manufacturers fulfill their legal obligations and provide protection for the end consumer’. BRC has also been working to meet the new FSMA requirements. You can ask your BRC representative for more information.

 

The BRC Global Standards for Food Safety consists of seven sections.

1. Senior Management Commitment and Continual Improvement – The starting point for an effective food

Routine Swab Testing

safety plan is the commitment of senior management to the implementation of the BRC Global Standard and continual development. This includes providing adequate resources, effective communication, system reviews, actions taken and opportunities for improvement.

2. The Food Safety Plan (HACCP) – The development of an effective HACCP (Hazard Analysis and Critical Control Point) program based on the requirements of the internationally recognized Codex Alimentarius system.

3. Food Safety and Quality Management System – The requirements for the management of food safety and quality. This includes requirements for product specifications, supplier approval, traceability, and the management of incidents and product recalls.

4. Site Standards– The expectations for the production environment including the layout and maintenance of the buildings and equipment, cleaning, pest control, waste management and foreign body controls.

 

4. Site Standards– The expectations for the production environment including the layout and maintenance of the buildings and equipment, cleaning, pest control, waste management and foreign body controls.

Swab tests are measured and analyzed.

5. Product Control – The requirements for product design and development stage including allergen management, product and ingredient provenance, product packaging and product inspection and testing.

6. Process Control – The establishment and maintenance of safe process controls, weight/volume control and equipment calibration, and ensures the documented HACCP plan is put into practice.

7. Personnel – The need for staff training, protective clothing and personal hygiene.
(https://www.brcglobalstandards.com/brc-global-standards/food-safety/, 06/14/2017)

 


Updated: February 2014

How serious are we about quality control? To say very serious would be an understatement! Here at you can taste the quality in our chocolate covered fruits and nuts. But we don’t stop at all natural and organic ingredients, we care about the entire experience. In the videos below we are testing the resistance of our packaging to make sure it is up to our high standards. We want to make sure that our fresh ingredients stay fresh right up until the moment it reaches your mouth! We let nothing get in between you and the freshness of our product.


Top