PRODUCE THAT CAN BE TRACED FROM THE SELECTION OF SEED TO WHAT IS SERVED ON YOUR PLATE. THAT IS THE MOST IMPORTANT ASPECT IN THE DELIVERY OF SAFE, FRESH AND CLEAN FOOD.
At Moffatt Fresh Produce that’s exactly what we do. Once the carefully selected carrot seed has been chosen and precision planted it is then tended for the next 100-140 days with regular inspections to ensure quality and perfect growth. Rich alluvial soil, a favourable climate, ready access to water and good horticultural practices makes this one of the most important stages of the process.
The carrots are then harvested onto our own trucks and sent to our factory. Then sorted by computerised graders before a final check for quality by experienced quality control inspectors.
Only when it has been determined the carrots meet the highest standard in food excellence will they be packed into a range of sizes including 500gm, 1, 2 and 5 kilogram pre-packed bags, 10 ,15 and 20kg cartons. The product is then shipped via our own refrigerated transport fleet, which adheres to strict quality control guidelines, to major and independent retailers and produce markets.
Food safety is top on the agenda when it comes to providing a tasty carrot. That’s why the carrots are only harvested during the cooler times of the day, then washed, brushed and graded before being quickly chilled to approximately 2.5 degrees Celsius
As complex as these processes may seem the turnaround time for carrots from the time of harvest to the retailer is just 24 hours – now that’s fresh!
The company complies with the Australia-wide Hazard Analysis and Critical Control Points (HACCP) food safety management controls and is an accredited Australian Quarantine and Inspection Service (AQIS) export facility.
OUR ONION CROPS
Our onion crops, red and brown, must also stand up to similar rigorous quality control checks. Again only the best seed can be considered for the job. Onions need even more love and take a little longer to grow than carrots. They are harvested by hand to minimise damage and maximise quality.
The onions are then “cured” for at least two weeks in large ventilated sheds to prevent deterioration and increase their longevity. Again they are subject to regular inspection at each stage of the growing and production process.