Markon prides itself on requiring the most stringent food safety measures of our supplier-partners to provide the utmost confidence in every case we ship to our operator customers. Our Five-Star Food Safety Program covers the critical points from field to plate to ensure that Markon fresh produce arrives as promised.
This is the ninth in a 12-part weekly series where we break down the detailed steps Markon takes as well as meet some of the people involved in making it happen.
John Fay, Gordon Food Service’s Merchandising Manager of Fruits, Vegetables, & Dairy weighs in on the stringent measures his team takes to uphold Markon’s fourth star across their many distribution centers.
“As a leader in the food distribution industry, Gordon Food Service is committed to having proper controls in place in all operations to ensure that customers receive products that are safe and wholesome. Each distribution center has a designated Food Safety and HACCP subject matter expert who provides on-site support and oversees regulatory compliance for the daily operations. Each of these team members has been trained in HACCP, Seafood HACCP (U.S.), and participates in monthly council calls with their counterparts from other distribution centers. Additionally, each Gordon Food Service Distribution Center is GFSI Certified by a nationally recognized third-party certifying body to ensure that our facilities and practices are in compliance with industry and regulatory standards. These standards include cold chain and shelf-life management, sanitation, pest control, security, quality systems, and product traceability.”
By safeguarding Markon products through this fourth phase of the field to plate, customers are ensured top quality when their orders arrive at their doors. The journey is nearly complete—stay tuned for next week where we’ll investigate how Markon helps foodservice operators in the final stage, Star Five, Your Kitchens.
