Food Safety Programs

The foundation of Coastline’s food safety program is based on Good Agricultural Practices (GAP), Good Manufacturing Processes (GMP) and Hazard Analysis and Critical Control Points (HACCP) at different stages of the production cycle to ensure food safety compliance is being met.

Good Agricultural Practices

Originally compiled by the FDA and USDA and later supplemented by the California Leafy Greens Marketing Agreement (LGMA), the Good Agricultural Practices (GAP) guidelines promote industry processes and procedures that help ensure safe products and minimize the potential for product contamination.

Coastline is a member of both the California and Arizona Leafy Greens Marketing Agreements and sells product in compliance with LGMA food safety practices.

HACCP

HACCP and Good Manufacturing Processes (GMP) are applied across all processing facilities. Coastline developed its HACCP program using guidelines established by the USDA and FDA. Key elements include:

  • Conduct hazard analysis to identify hazards and the needed controls
  • Identify critical control points and establish limits for each control point
  • Establish monitoring procedures and corrective action steps
  • Establish verification procedures to ensure corrective steps have been taken
  • Document actions to enable auditing

Audits

Our food safety programs are evaluated by independent, third party auditors that follow strict policies and procedures to ensure optimal food safety. See below for recent audits.