Updated: June 2017
Quality Control and Food Safety
At Tropical Valley Foods, the safety and quality of our products are two of our top priorities. We are continuously implementing additional protocols and standards to ensure that we have the most relevant and effective food safety and quality assurance programs possible.
Our production facility adheres to the Preventive Controls for Human Food. The FSPCA (Food Safety Preventive Controls Alliance) developed training modules that are compliant with FDA’s cGMP (current Good Manufacturing Practices) Hazard Analysis, Risk-based Preventive Controls for Human Food, and FSVP
(Foreign Supplier Verification Program for Importers of Human Food) regulations. The preventive controls outline 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.
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
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, which includes a written plan, annual testing and effectiveness checks.
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 you! We let nothing get in between you and the freshness of our product.