Food Safety

The non-negotiable extra mile at Tanimura & Antle

Tanimura & Antle’s food safety plan is based on risk assessment of each operation and satisfies requirements set by LGMA, FSMA, EPA and its customers. The food safety plan defines responsibilities, SOPs, guidance for record keeping, recalls, customer complaints, resolution plans, and a food defense plan.

Members of our team are actively involved in numerous government and trade organization including United Fresh Produce Association, Produce Marketing Association, Leafy Greens Marketing Agreement, Western Growers Association, the U.S. Food & Drug Administration, and the Center for Produce Safety.   To date, Tanimura & Antle has implemented per case traceability and applied company specific GTIN numbers to each case and workflow.  Tanimura & Antle is a member of both the California and Arizona Leafy Greens Marketing Agreements.  Good Agricultural Practices (GAP) are guidelines designed by FDA and USDA* to produce safe products and eliminate potential for product contamination.


The Commodity Specific Food Safety Guidelines for the Production and Harvest of Lettuce and Leafy Greens, as adopted by the California Leafy Greens Marketing Agreement, build upon the FDA / USDA GAP Guidelines with defined requirements all signatories must comply with during the production and harvest of produce.  The key contents of GAP guidelines are sanitation, employee hygiene, Good Manufacturing Practices (GMP), irrigation water quality, safe compost and pesticide use, and post harvest handling of produce.

Prior to each growing season, ranch locations are assessed to ensure they are not in close proximity of feedlots, sewer treatment plants, and/or garbage disposal sites.  Irrigation water is tested regularly to ensure compliance to established irrigation water standards.  Only compost prepared according to State and Federal guidelines is used in Tanimura & Antle farms. The compost is tested per specifications outlined in the Commodity Specific Food Safety Guidelines for the Production and Harvest of Lettuce and Leafy Greens.  Harvest equipment is sanitized daily. Sanitation is performed either at the harvest shop or in the field using a mobile sanitation unit. We have a very accurate traceability program.The produce can be traced back to the harvested field, harvest crew, cooling equipment, shipping truck, etc.  All produce handlers are trained twice a year on proper hygiene and GMP’s (Good Manufacturing Practices). Good Manufacturing Practices includes the use of clean gloves; washing and sanitation of hands after each break and use of toilets.  The farming, harvesting, and cooling operations are routinely audited for GAP compliance by California State Inspectors, third party auditors, and our Food safety Department.

To know more about FDA / USDA food safety programs, click here for the FDA web site.

Tanimura & Antle’s farm, harvest, cooling, shipping and distribution operations are audited by government agencies and other independent third-party auditing entities as follows:

  • Regular inspection of produce by county inspectors.
  • Unannounced inspections by local, state and federal Department of Agriculture officials and Food & Drug investigators to assure compliance to standards and regulations.
  • Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP)
  • Audits conducted by Scientific Certification Systems.
  • Davis Fresh Technologies audit review.
  • Primus Labs performs microbiology testing for water, raw product, soil, and compost.
  • We are approved for EurepGAP, Marks and Spencers, and Tesco Natures Choice.