Kerr said that the Henry duo of Varvel and Tostado have exceeded fresh avocado processing standards. “Luke and Jorge’s objective was to create the best sanitizing system possible by reducing contaminants from every source possible,” he said. “Ensuring their success, all levels of Henry’s personnel showed a remarkable spirit to learn and practice the procedures we introduced.
“A sanitation program, however, is only as good as its verification by independent sources,” he continued. “And we are allowed to continuously validate that Henry is getting the results you need to be the best.”
Capping the Factor IV innovations is a product flow sequence that limits the possibility of cross contamination. It includes isolating all product handling equipment to designated zones.
Coronavirus prevention practices were swiftly put into place in the packing and processing areas and will evolve as health agencies develop new models. Among them are prohibiting visitors in the processing areas, and, prior to starting a shift, all employees must wear a mask, answer Coronavirus questions, and have their temperature taken.
Headed by the Escondido facility, all of Henry’s Primus Labs-certified distribution centers meet or exceed the federal, state and Industry Good Manufacturing Practices guidelines.