At Coastline, Food Safety is our top priority. Each step of our process is scrutinized to ensure that we provide the highest-quality product available.

Coastline developed its HACCP program using guidelines established by the USDA and FDA. HACCP uses prevention and proactive corrective actions at specific points in production processes that are identified as critical control points during hazard analysis.

All HACCP programs should follow these basic guidelines:
Perform hazard analysis
Establish critical control points
Ascertain critical limits
Monitor processes
Outline corrective action protocol
Verify procedures
Document actions

Coastline tests all of the water used to irrigate, rinse, and cool our products for harmful bacteria and pesticide residues. Prior to harvest, random samples of our product are sent to a third party laboratory to be analyzed for pesticides. Our shipping facilities are audited by ASI and have consistently received excellent ratings.

VIDEO > PTI COMPLIANCE

DOWNLOAD HACCP PROGRAM (592 KB)
ASCO 2010 ORGANIC CERTIFICATION
COASTLINE FOOD SAFETY CHART
COAST AMERICAN - NSF DAVIS FRESH AUDIT - 2010
CHANNEL ISLAND COOLING - PRIMUSLABS.COM AUDIT - 2009
GREEN VALLEY FARMS - PRIMUSLABS.COM AUDIT - 2010
COASTAL VIEW PRODUCE - SILLIKER AUDIT - 2009
RANCHO EL GOLFO - PRIMUSLABS.COM AUDIT - 2010
VASTO VALLEY - NSF DAVIS FRESH AUDIT - Fall 2009
SEMCO SOUTH - NSF DAVIS FRESH AUDIT - 2010