At Sun Orchard® Juicery, food safety is our number one priority. Its importance shines through at every step of our organization, with focus and attention far beyond our Quality Assurance department.

Here are some examples to help illustrate how important food safety is to Sun Orchard® Juicery:

Safe Quality Foods (SQF) Certification

In striving to keep ahead of Global Food Safety Initiative (GFSI) benchmarking activities, we’ve invested heavily in our people and processes in each production facility, resulting in all three of our plants achieving Safe Quality Food (SQF) Level 2 certification.

Hazard Analysis and Critical Control Points (HACCP)

HACCP is a systematic, preventive approach for identifying and avoiding potential physical, chemical, and biological hazards during food production. We worked closely with the FDA and Center for Food Safety at the University of Georgia to develop the HACCP system, which became a federal requirement in 2004. As one of the first juice manufacturers to use the HACCP plan, we have had plenty of time to extend our training beyond QA and into all aspects of production here at Sun Orchard® Juicery. From procurement to fruit receiving, pasteurization, bottling and finished goods, our operations staff in all three plants are continuously being trained and certified in the principles of HACCP compliance.

Good Manufacturing Practices (GMPs)

GMPs are the federal requirements and standard practices that cover areas in foodservice such as buildings, equipment, personnel and pest control; they are key to a comprehensive food safety system. We are proud to say that our juice and beverages, programs, and personnel consistently earn top scores from our customers and independent quality assurance auditors. All of our plants are Kosher-certified and follow Standard Operating Procedures (SOPs), Sanitation Standard Operating Procedures (SSOPs), and GMPs.