NPC helps ensure routine monitoring of microbial and chemical residue safety from contracted growers/shippers, processors and all food service operations. Additionally, NPC helps vendors develop in-house HACCP programs that meet their operational needs.
NPC can also train restaurant staff and operators in the ongoing maintenance of HACCP (Hazard Analysis and Critical Control Points) programs, as well as all produce distributors.
Quality Assurance Programs
NPC has the ability to design and develop Quality Assurance Programs (QAPs) that target the needs of the processor or food service organization. If needed, NPC can also train employees in quality assurance practices. Although recommended, an organization does not need to have a Quality Assurance Department in order to enact and maintain best practices. If applicable, NPC promotes optical grading, controlled atmosphere storage and modified atmosphere packaging of produce to help ensure shelf life and quality.