Maglio Food Safety

Our Commitment to Safety

Maglio & Company is committed to providing you with the safest and most secure produce available. Our philosophy is one of prevention to assure food security.

We are continually re-evaluating and taking steps to insure food safety. We are vigilant in staying abreast of government food safety codes and recommendations. We will stay alert and aware to the ever-changing threats to food security as they are posed.

Certification

Maglio & Company contracts annually with Silliker Laboratories to conduct an annual inspection with the purpose of evaluating the overall effective-
ness of produce safety programs within our operation.

Maglio is proud that it has once again obtained a superior rating from the American Institute of Baking (AIB) for the ninth year in a row. A superior rating is the highest rating that can be given to a food establishment by AIB.

Maglio has also successfully passed the USDA Federal and State Audit Program for Good Agricultural Practices & Good Handling Practices. We are now certified as both a packing house and wholesale distribution center.

Internal Auditing

Maglio & Company conducts internal inspections of our operations monthly. A core group of 10-15 individuals have been trained to identify and log concerns.

The manager of the appropriate department in which concerns have been noted is expected to present and implement corrective action.

Food Security Plan

Maglio has implemented a written Food Security Plan to identify potential security risks. We have operating procedures in place for the sole purpose of preventing intentional and unintentional product contamination. Maglio's full-time Food Safety/Security Team ensures all security measures are followed.

Ozone

Maglio & Company is a pioneer in the use of low-level ozone to sanitize all produce storage facilities. Ozone is more potent than chlorine and kills free pathogens on both the surface of the product and in the circulating cooling air of the storage room.

As a powerful oxidizer, ozone is effective against bacteria such as E. Coli, viruses, fungi, protozoa, smallpox and anthrax.

HACCP (Hazard Analysis and Critical Control Points) Plan

A HACCP Plan is established to identify Quality Control Points in our facility to

insure the freshness and integrity of the products we distribute. The goal of this plan is to involve all employees in the overall safety of the food at this facility and to guarantee that safe practices brought fresh produce to our customer's door.

Accupoint Testing

Maglio uses swabbing to determine the cleanliness of work surfaces on a daily

basis. The system used by Maglio is the Accupoint ATP detection system, the highest-rated, most advanced, rapid sanitation test system available on the market today.

The Accupoint system provides quantitative verification of proper sanitation procedures, ensuring continual product safety.

Traceability

Part of Maglio's HACCP Plan is a traceability system. It guarantees that every piece of produce which leaves the facility can be traced back to its origin.

In addition to aiding recall efforts, traceability can also be used as a marketing tool by our customers. Recent research by U.S. retailers have found that consumers are willing to pay more for and are more trusting in produce that can be source verified.

For more information

...about safety measures in place at Maglio, please contact us at (414) 906-8800 or at foodsafety at maglioproduce