Food safety is our highest priority. Curry & Company is committed to continuous improvement utilizing the latest research & innovations in food science & food safety to ensure we not only provide you with the most fresh and delicious produce, but also the safest.
The produce is assigned GIC codes (grower identifications codes) for tracebility. This GIC number follows the product through all the steps in the processing procedure generating the lot code and can be traced back from the retailer.
Farm Food Safety Program
From our PrimusGFS Certified farms, produce is grown, harvested and shipped with the highest standards of care possible. It is founded on the principles of Good Agriculture Practices (GAPs) established by the United States Food and Drug Administration (FDA) and reinforced through education, laboratory assays and annual third party audits.
As part of our Global Food Safety program, Curry & Company employs independent third party auditors to verify that GAPs and GMPs are being followed on every farm and facility. Audits are performed by certified, independent third-party agencies to ensure adherence to Good Agricultural Practices and good Manufacturing Practices for food safety set by the USDA & FDA.
Our growers adhere to local and federal laws applicable to the growing region as well as country specific import and export regulations for the use of pesticides.
Water used for irrigation is sourced from deep wells or municipal sources. Microbial levels in irrigation water are monitored at every farm and facility level to ensure that the water quality is suitable for its intended use.
We are committed to providing consumers with the best quality produce meeting USDA grades. Curry & Company’s tracking system enables us to identify the grower, harvest date, production date and in the rare event of a product quality concern or recall. Curry & Company can quickly identify what product is affected, determine the product source, investigate the issue and if necessary, retrieve the product throughout the distribution chain.
"FOOD SAFETY IS NOT JUST A PROGRAM, IT'S A CULTURE."
Graciela Garcia, Operations Manager