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East
Coast Fresh Cuts (ECFC) plant sanitation is based on
strict adherence to good manufacturing practices (GMP's),
standard sanitation operation process (S.S.O.P.'s),
as well as a fully implemented H.A.C.C.P. plan specifically
designed for East Coast Fresh Cuts with help from University
of Maryland's Food Science Department. We continuously
monitor pH and chlorine levels of all our preparation
water.
East
Coast Fresh Cuts also does daily screenings for microbiological
contaminates. Several organisms such as E. Coli and
Salmonella are pathogens that cause food-borne illness
that can adhere itself to the outer layer of produce.
Personal hygiene practices, such as simply washing your
hands before handling can minimize the risk of contamination.
Lastly, ECFC uses metal detection on several finished
products. This method is not required; nor government
regulated, but is required by our QA department.
SAVES
LABOR: Fresh
cut produce can be a huge money saver when it comes to
labor. In saving labor, the operator can re-direct responsibilities
to doing other time consuming duties such as cleaning,
focusing more on plate presentations, etc. Labor savings
are very valuable in a labor tight environment as we
are currently in. Even customers who traditionally
don't buy
enough bulk produce or buy from produce only suppliers,
can now get convenient, ready to use, value added produce
in quantities as small as 5#.
EXCELLENT
PORTION CONTROL: People
such as caterers who traditionally purchase produce based
on plates served or head count can buy fresh cut produce
and minimize waste due to guess work on yield from raw
produce since all fresh cut produce is sold in 5, 10 or
20 pound increments with 100% yield, and average counts
per pound.
PROMOTES
FOOD SAFETY: Product is screened for pathogens such
as E. Coli, and Salmonella as well as other pathogens.
Many Products are prepared in a fully H.A.C.C.P. certified
facility which is exactly what customers such as hospitals,
nursing homes, day care facilities, camps, etc. need to
know since most good ones stipulate this as a condition
of doing business. Raw produce suppliers or chop shops
can not or usually do not offer this.
KOSHER
CERTIFIED: Our
products are Star-K Kosher which is usually a lock
for new business if kosher certification is important.
Usually
to caterers, deli's, restaurants, hospitals and jails
this is a valuable feature since vegetables of any
form are
rarely kosher. Added benefit of having a meshgiah (Rabbi,
Uriel Z. Goffin) on premises to talk to kosher customers.
CLICK
HERE TO VIEW OUR KOSHER CERTIFICATION
SAVES
SPACE: Vacuum
packaging allows for more warehousing room, and maximizes
cooler space so the operator can carry a wider variety
of products. The customer can buy a wide variety of fresh
produce and save valuable refrigerated storage space
compared to raw vegetable spaces. The operator can
store many different
types of produce such as onions, peppers, carrots and
celery in the same space as what one bag of carrots
would take
up in a refrigerator or walk in.
CONVENIENCE: East
Coast Fresh Cuts offers year-round availability on all
of our products. This makes us a dependable supplier of
your customers' needs. You can now become a true one-stop
supplier of all your customers' needs. The convenience
allows the operator to absorb rushes, keeps them out of
the weeds during peak business hours, especially during
busy times.
CONSISTENCY: All
of our fresh cut products offer excellent portion control
by having 100% yield on 100% of our products. Our process
gives consistent size and dimension
to
our Fresh Cut produce.
MAXIMIZES
PROFIT:The
operator has a stable price from which to build menu
pricing which in turn allows him to consistently make
money on produce which is traditionally a very up and
down market.
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