Marin-Sonoma Produce – HACCP Certified

Food Safety is our Top Priority in every facet of our business and throughout our team.  Marin-Sonoma Produce has recently completed a third party food safety audit process, receiving our HACCP / Primus GFS compliant certification.


What does food safety mean here at Marin-Sonoma Produce:


  • Training— Ongoing and targeted training on issues ranging from allergen control, cleaning and sanitation procedures, incoming product protocol, traceability recall procedures, food safety policies, and The 7 Principals of HACCP
  • Audits— Periodic audits and inspections of facility, both in-house and by third-party firms.
  • Documentation— Documentation of training activities, raw material handling policies and activities, cleaning and sanitation, receiving records, facility visitor logs, and corrective action activities.
  • Validation/Evaluation— Evaluation of training effectiveness and establishment of accountability; validation of cleaning through testing.


Marin-Sonoma Produce customers now have even greater confidence in knowing that the fresh fruits and vegetables they receive from us have been handled, tracked, stored, and delivered to them by a company that is HACCP certified and places food safety as a top priority.  Marin-Sonoma Produce is one of the only Northern California produce distributors with this prestigious honor.


Benefits or our HACCP / Primus GFS Audit:


  • Business organized and centered on Food Safety (from top to bottom).
  • Used as a basis for training – all staff involved, leading to increased awareness of food risks.
  • Concentrates resources at critical points in the process to ensure the highest quality of processed fruits and vegetables.
  • Generates a food safety culture.
  • Pro-active, not re-active, to needed improvements in the food safety and good manufacturing practices of the business.
  • Demonstrates management commitment to food safety.
  • Reduces the risk of food safety incidents
  • Consistency in inspection criteria
  • Compliance with food laws.
  • Improved responsiveness to problems through devised corrective action procedures.