Ensuring the quality and safety of our products

The quality and safety of our products is of paramount importance to us as it is to you.

All of our salad products are given a final rinse in fresh, chilled water before being dried and packed.[/caption]

The quality and safety of our products is of paramount importance to us as it is to you.[/caption]

All of our salad products are given a final rinse in fresh, chilled water before being dried and packed.

The quality and safety of our products is of paramount importance to us as it is to you. At Snap Fresh Foods™ there is ongoing major investment in food safety management and practice. The development of policies and staff training is key to ensuring premium quality and freshness.
Below we have featured the most frequently asked questions. If there’s anything else you’d like to know then please contact us here.

FAQ’s

How do I know the products that I am purchasing are safe?

Food Safety is our top priority and we work hard every day to provide products that are healthy and safe.

On the farm:
On the farm we use Good Agricultural Practices (GAP). Our comprehensive programmes include seed to harvest and have been put in place to reduce the risk of contamination during the growing cycle. We utilise comprehensive audits, microbiological testing and third party auditors to ensure the safest produce possible.

In our facilities:
Quality is our passion.
We have the most advanced fresh cut processing facilities in the world.
We invest in state of the art processing facilities and equipment to deliver the quality and peace of mind that you have come to expect from us.
All of our products are produced under a strict food safety programme The Hazard Analysis Critical Control Points (HACCP) and our entire process is routinely verified with third party audits.
All of our employees complete a training course to review our Good Manufacturing Practices (GMP) focusing on sanitation, employee hygiene and proper attire when working in the facilities.
Temperature control is critical to maintain product integrity so our processing facilities operate advanced refrigeration systems between 1 and 4 degrees Celsius.
All products are washed using a multi-stage wash now featuring SmartWash™ technology, the most advanced, proven system to eliminate bacterial cross contamination.
All products are evaluated and tested using advanced statistical control methods and only the highest quality, freshest product is delivered to our customers.

How does our wash system work?

The universal goal of the fresh food industry is to eliminate failures in food safety practices.
That’s why we have implemented the SmartWash™ system, a revolutionary enhanced wash system that has enabled us to significantly raise the bar on food safety and the prevention of outbreaks.
SmartWash is a patented food wash enhancer developed by SmartWash Solutions, that boosts the effectiveness of standard chlorine-based wash systems.
Its outstanding performance guarantees the consistent removal of pathogens and 100% elimination of cross contamination of E. coli and Salmonella.

Are your vegetables sprayed, or spray-free?

At Snap Fresh Foods™, we are constantly researching and trialling new biological products and mechanical methods that will allow us to further eliminate chemical use from our growing system and become even more sustainable in the future.
We insist that all of our suppliers conform to the following standards and can guarantee the following, as much as possible:
All growing operations use sustainable chemicals and bio-protection products (naturally occurring bacteria and fungi used to control pests and diseases) to be the safest to the wider environment.
To use these products in combination with an Integrated Pest Management (IPM) system so that spray applications are only made when needed. IPM systems require constant monitoring of crops, and a team of trained farm staff that walk weekly through each block of salad greens, closely inspecting and collecting data on all pests, diseases and beneficial insects present. This allows for informed decisions on whether there is a need to spray at all, and then based on the severity of the problem, the type of treatment required. Often this intervention will enable identification issues before a chemical treatment is required and thus minimise the frequency and severity of spraying.
We also insist they strictly adhere to set withholding periods (days from spray application to harvest) to ensure that the final product is safe for human consumption. Both Snap Fresh Foods™ and our customers test for this.
After harvesting, our products are thoroughly washed, chilled and packed to maintain maximum freshness and safety.

Some salad bags are puffy and I wondered if any harmful gases are used as a preservative?

Refrigeration (1-4°C) is the best way to preserve most fruit and vegetables. Nitrogen gas is commonly used to flush out excess oxygen and slow down the “breathing” of the salad products, therefore slowing down the ageing process. The air we breathe is almost 80% nitrogen so it is a very safe and natural gas to use. Nitrogen gas is only used in lettuce mixes to reduce oxidation of the cut surface caused by oxygen in the bag. Nitrogen flushes out the excess oxygen. The puffy bag also protects the delicate leaves by forming a pillow, just like potato chip bags, and preventing damage. In our dark green salad mixes like mesclun and spinach, oxidation is not the issue, but we do puff up the pack with air to prevent damage of its contents.

What is modified atmosphere? That sounds a bit unnatural?

Modified atmosphere is an industry name for an atmosphere (or environment) in a pack that is not common air. For example if you put fruit and vegetables in a bag or container, the atmosphere inside the bag is continuously changing as the fruit or vegetable uses up oxygen and emits carbon dioxide. After a certain time the air in the bag has converted from approximately 80:20 nitrogen:oxygen to a mix of nitrogen and carbon dioxide, and very little oxygen, if any. A modified atmosphere means flushing the bag with nitrogen to reduce the oxygen content and thus assist with slowing down the salad’s “breathing” and subsequent carbon dioxide production.

How fresh are your salads? It must be hard to send fresh salad all the way from Auckland to Dunedin and still be fresh?

We supply the South Island with salad greens that are grown and processed in our Nelson facility. The North Island is supplied from our North Island facility. Our salads reach the store 48 hrs from being harvested.

How long should a bag of salad last?

Shelf life is dependent on refrigeration being maintained at 1-4°C throughout the life of the salad, including transit to the store and the store’s handling of the product after it arrives. This is the ONLY way to ensure a salad pack will last to the best before date printed on the pack. But please be aware that if for example a bag of salad was left in a warm room or even worse a car boot on your way back from the shops during summer, then this would cause the product to deteriorate very quickly. To ensure maximum freshness and shelf life always keep the product chilled.

If you have any questions about any of our products in general, please don’t hesitate to contact us.

CONTACT US

Snap Fresh Foods™
9 Noel Burnside Road, Papatoetoe, Auckland
PO Box 22-286, Otahuhu, Auckland 1640
Free Phone 0800 762 737

 

All of our salad products are given a final rinse in fresh, chilled water before being dried and packed.