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Processing Safe Product

Consumers around the world enjoy consistently high-quality, safe almonds from California. This section will provide tips and resources to help maintain and exceed expectations.

Pasteurization Program
Pasteurization Program

Learn about the almond pasteurization process.

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FSMA

What you need to know about Food Safety Modernization Act and almonds.

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GMPs

Learn about Good Manufacturing Practices (GMPs). To assist almond processors in establishing the highest standards of food safety practices, a Good Manufacturing Practices (GMPs) guide is available for download.

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Stockpiling

Learn about stockpiling almonds. Stockpiled almonds can be at risk for mold growth and aflatoxin development if not properly managed.

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PEM

Learn about the Pathogen Environmental Monitoring (PEM) program – an effective tool for monitoring effectiveness of sanitation environments and protecting the integrity of California almonds.

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HACCP & CCP

Learn about Hazard Analysis and Critical Control Point (HACCP) and Critical Control Points (CCPs).

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Aflatoxin

Learn about practices to reduce the potential for aflatoxin, a critical food safety risk, and one of almond processors top concerns.

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Allergen Control

Tree nuts are widely recognized among the eight top food allergens. Learn about practices to avoid cross contamination of allergens.

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Pesticide MRLs

Learn about pesticide usage in the U.S., which is highly regulated by the environmental protection agency (EPA).

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GAPs

Good Agricultural Practices (GAPs) provide guidelines to California Almond growers to address potential sources of contamination.