Raw Materials

  • 80% of products are produced under contracts with growers which allows for more consistent quality and pricing
  • 70% is purchased out of the United States from partner growers
  • Romaine with more heart for better plate presentation
  • Growers following "GAP" (Good Product Agricultural Practices), are used to check products for bacteria and other diseases.

Receiving into Ready Fresh

We receive many loads of various produce every day and products are checked for:

  • Temperature
  • Weight
  • Condition
  • Quantity
  • Code Dating

Inspections are called for when product is suspect.

Storage at Ready Fresh
(Storage is crucial)

Tomato room at 45 — 65 degrees
Potato room at 50 — 55 degrees
Onion room at 50 — 55 degrees
Dry cooler at 34 — 38 degrees
Wet cooler at 32 — 36 degrees

Temperature is checked twice per day and recorded.

Processing at Ready Fresh

  • We run production 24 hours per day, 7 days per week
  • We process 400 items and approximately 30 private label mixes
  • We specialize in processing for food service, however can assist with retail needs
  • We continually monitor product yield in order to control costs
  • All waste is composted
  • All cardboard is recycled, including wax cartons

Packaging of Ready Fresh Products

  • Various types of bags are used:
    • Barrier bags for onions to keep odor to a minimum
    • Breathable bags for certain items depending on their respiration rate
    • Modified atmosphere utilizing nitrogen, CO2 for various salad mixes and chopped romaine
    • Plastic for complete vacuum sealing
    • Absorbent bags for peppers and tomatoes
  • Boxes are inter-folded and no staples are used that may pose a hazard to people and equipment.

Code Dating of Product

  • All products must have a packing date on the bag and the outer box. These indicate the date of production and allow us to trace back to production and the grower involved.
  • We keep samples in the plant so that we can follow up with product complaints. The problems are 99% of the time, cold-chain related.
  • We have S.C.C. and U.P.C. capabilities.

Transportation of Products to the Customer

All products will not be loaded into a trailer that has not been pre-cooled. We will not load if this is not possible. We have over night service into Calgary and from thereon, it is shipped to all customers in western Canada. We deliver 5 loads per day to Neptune Foodservice in Vancouver

Shelf Life of Products

  • These vary from item to item — please ask your Ready Fresh Sales Representative for details.
  • Ready Fresh operates under HACCP (Hazard Analysis and Critical Control Points) plan.

BACK TO TOP