Page 108 - December2018
P. 108

Stephen and Johnny Condakes of Peter Condakes Co.
stringent requests from customers for certi-  cations.
“You must keep track of the product and provide good traceability,” says Ruma. “It’s especially important when trying to sell a new customer to have those certi cations in place and demonstrate your commitment to food safety.”
McGinn notes Coosemans has had more requests for copies of its third-party audits. “We’ve done audits for many years now,” he says. “It’s something we take quite seriously. Some customers have stopped doing business with wholesalers who are not certi ed.  e larger wholesalers and buyers require this and can’t buy from anyone who doesn’t operate according to their own HACCP plan.”
McGinn also reports documentation has grown considerably over the past couple of years. “More and more of our customers are asking for copies and sending us their own paperwork to  ll out listing what we do,” he says. “I spend a lot of time  lling out our customers’ forms to match their food safety requirements.”
 e amount of documentation and paperwork the customers are looking for is increasing, agrees Burke of Garden Fresh. “We’ve always been certi ed and on top of meeting food safety standards because we are a processor,” he says. “However, the depth the customer is asking for is expanding.”
Piazza of Community-Su olk notes challenges for the Boston facility with the constantly evolving food safety laws. “ ese buildings weren’t designed with current food safety standards in mind,” he says. “So, it’s challenging and expensive to modify the warehouse to get the certi cations. We continue to investigate what will be needed in the future to meet future standards.”
Fabio notes it can be a balancing act. “We invest the money to meet buyer demands, but the question is if they will purchase enough to warrant it,” he says. “It remains challenging to continue to meet multiple certi cations/ standards demanded by di erent customers.”

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