Food Safety
Food Safety At
The Chefs Garden
Food safety considerations factor into everything we do at The Chef’s Garden. From the moment a seed is planted in our fertile soil to the time a product is shipped, innovative techniques have been implemented to ensure that the highest standard of food safety protocols are realized.
Our Commitment To Safety
We uphold an unwavering commitment to delivering the safest specialty vegetables, microgreens, lettuces, herbs, and edible flowers in the industry. Our dedication is fortified by a cutting-edge traceability system, an intensive farm food safety training program, a devoted staff executing our food safety initiatives, and the active involvement of every individual on the farm, ensuring a comprehensive approach to safety.
The Chef’s Garden has been actively and enthusiastically implementing exhaustive farm food safety initiatives since its inception. Our CEO, Bob Jones, sits on the board of The Ohio Produce Marketing Department and also works collaboratively on food safety research projects with the Ohio Department of Agriculture and Ohio State University to ensure that everything produced at the farm meets the highest food safety protocols existing in the industry.
Our Food Safety Team on the farm identifies and implements Good Agricultural Practices (GAPs) in the field and greenhouses and Good Manufacturing Practices (GMPs) in the packaging and distribution areas of the farm. The Chef’s Garden has also introduced more than one dozen procedures to perpetually review the safety of its products on a daily basis.
These include a HACCP (Hazard Analysis Critical Control Points plan), metal detection of all outgoing products, documentation of packing room temperatures, and pre-harvest testing for various foodborne illness organisms. As further assurance that the farm’s products are vetted through the most comprehensive food safety protocols in the world, its trace-back system records and tracks every single one of its products from seed to customer.
Food Safety Notes
We have also introduced more than one dozen procedures to perpetually review the safety of its products daily! These include a HACCP (Hazard Analysis Critical Control Points plan), metal detection of all outgoing products, documentation of packing room temperatures, and pre-harvest testing for various foodborne illness organisms. As further assurance that the farm’s products are vetted through the most comprehensive food safety protocols in the world, its trace-back system records and tracks every single one of its products from seed to customer.