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With level 3 SQF certification, moist heat pasteurization and an in-house USDA Approved Laboratory, we have the tools, attitude and trained staff to meet the challenges of a health-conscious world.

Food SafetyInitiatives

  • Separation of raw zones from RTE (Ready to Eat) zones
  • Zone specific dedicated uniforms, tools and equipment
  • Positive air pressure in RTE zone
  • Strict GMPs (Good Manufacturing Practices)
  • Strong sanitation program
  • PEM Program (Pathogen Environmental Monitoring)
  • Pasteurization of outgoing products
three images of almonds, pistachios, and workers sorting almonds

OurLaboratory

  • In-house microbiology lab capable of testing for Salmonella (via PCR), E-coli, coliform, APC, yeast/mold, salt, moisture and percent oxygen
  • USDA Approved aflatoxin lab for domestic and export protocols (HPLC and Vicam)
people working in a lab

OurCertifications & Affiliates

  • Kosher certification through the Orthodox Union
  • HACCP
  • Certified Organic through CCOF
  • SQF 2000 Level 3 since August 2011
  • 3rd Party Audits:
    • Silliker, Randolph Associates
    • American Council for Food Safety, DFA of California
  • Federal Marketing Order
a collection of pictures of nuts being processed