A produce house only matters if the chain stays unbroken. Here's exactly how we keep it that way.
Different produce wants different air. Our warehouse is zoned and monitored continuously, with each cooler held at the right temperature and humidity for what's in it.
Every truck on the road is refrigerated. Doors close, temperature holds. The driver isn't standing on the dock waiting for a sandwich while the salad warms.
First in, first out, every shift. Anything that doesn't make the cut doesn't make the truck.
If your inspector, your insurer, or your corporate office wants temperature logs, supplier certs, or HACCP-aligned documentation — call us. We can get you what you need.
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