Food Safety
Pan American Agriculture addresses the issue of food safety with the greatest attention to detail. We are the grower, fresh cut processor, packer and shipper, therefore, we have complete control on food safety issues from growing through shipping. This control allows quicker response time in the unlikely event of a food safety issue. Our vertical integration is an advantage to our customers, especially in food safety issues. At Pan American Agriculture we set out to adhere to the highest safety standards and principles of Hazard Analysis and Critical Control Point Program (HACCP), as set by the United States National Advisory Committee on Microbiological Criteria for Food.

Principles of a Hazard Analysis and Critical Control Point Program*
1.Conduct a hazard analysis. This includes preparing a list of steps in the process where significant hazards occur and describing the preventative measures.
2. Identify the critical control points (CCP) in the process. A CCP is defined as a point, step, or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels.
3. Establish critical limits for preventative measures associated with each identified critical control point.
4. Establish CCP monitoring requirements using the results to adjust the process and maintain control.
5. Establish corrective action to be taken when monitoring indicates a deviation from an established critical limit.
6. Establish effective record keeping procedures that document the HACCP system.
7. Establish procedures for verification that the HACCP system is working correctly.
*Principles as set by the US National Advisory Committee on Microbiological Criteria for Food.