INDUSTR
Y LEADING FOOD SAFETY
1996
First Pre-Cut, Table-Ready
Brand for Foodservice
Anticipating the need for
less in-house labor and
higher food safety standards,
Ready-Set-Serve is born.
1996
First Washed & Trimmed
Green Leaf and Romaine
Washed & Trimmed items
enter the market with a
splash--these pre-cut lettuce items
are some of the most frequently
used restaurant ingredients.
Fields
·
Third-party audit reviews (pass/fail) for Good Agricultural Practices (GAP)
·
Detailed specifications
·
Daily inspections
·
Water testing
Grower/Shipper Facilities
·
Third-party audit reviews (pass/fail) for
- Good Agricultural Practices (GAP)
-
Hazard Analysis Critical Control Points (HACCP) (Ready-Set-
Serve only)
·
Regular inspections by Markon staff
Transportation
·
Temperature monitors on trucks originating in California, Arizona,
Florida, and Mexico
Distributor Warehouses
·
Dedicated quality assurance staff
·
Warehouse temperature zones keep products at optimum
temperatures
·
Third-party inspections
·
DC best practices in accordance with GFSI and third-party audits
Operator Kitchens
·
Trace back to field level
·
"Best If Used By" dates on Ready-Set-Serve packaging
·
Storage and handling information
A S U S TA I N A B L E
F U T U R E
Markon and its partners are
collectively implementing
specific, verifiable, and
measurable initiatives that
minimize environmental
impact and promote social
responsibility.