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North Valley Nut has a proactive Hazard Analysis Critical Control Point Program (HACCPP) assigned to prevent contamination before it occurs. Our company’s commitment to produce almonds in a safe, responsible manner, and to provide consumers and customers around the world with good safe product.

Management and quality practices have been implemented to minimize safety concerns. We adhere to the Almond Board of California Quality and Safety on-going process/guidelines, we follow our internal safety, sanitation standard operation procedures, we communicate to our growers Good Agricultural Practices (GAPs) identified by the Almond Board of California, implement Good Manufacturing Practices (GMPs) which define procedures to be used by all employees, visitors and contractors. All these programs assist in supporting our Hazard Analysis and Critical Control Point (HACCP) framework which proactively eliminates/minimizes potential sources of contamination.

Our company is in compliance with the Code of Federal Regulations (21 CFR 110 - Good Manufacturing Practices) and by the California Health and Safety Code (The California Food Sanitation Act)

California Almond Board Links

Good Agriculture Practices (GAP)

Sanitation Standard Operating Procedures (SSOPs)

Good Manufacturing Practices (GMP) Manual… quick reference guide

Food Quality & Safety

Food Quality & Safety