Control Measures: Potatoes are grown and stored under our strict guidelines and inspected as well by the Colorado Certified Potato Inspection Service in cooperation with Colorado State University. See the grower, Ernie Myers, for details.

Control Measures: All potatoes are inspected in the storage before we run them though our warehouse by Ernie Myers or Pam Dunning . Mtn. Valley truck drivers inspect the potatoes as they are loaded onto trucks hauling product to the packing shed.

Belts and machinery will be disinfected with Hyamine and washing.

Records of these measures can be found in cleaning schedule of HACCP manual

Control Measures: Water used to wash potatoes is injected with ozone at wash point to disinfect any contamination.

Plant equipment is also washed every 2 weeks or more often if necessary and disinfected with Hyamine. Trucks are inspected and washed if necessary between changes in potato sources.

Plant equipment is also washed every 2 weeks and disinfected with Hyamine. Documentation of cleaning is found in the cleaning section and is supervised by Robert Gonzales, Plant foreman. Also see master cleaning schedule for details.

Workers are not allowed to bring food or other contaminates into the work area. Plant equipment is also washed and disinfected with Hyamine every 2 weeks or more often if necessary.

A map of traps can be found in the pest section of this report.

Weekly checks are also performed by the Warehouse Ticket Recorder. Documentation of these checks can be found in the pests section of this report.

Food is only allowed in the break room eliminating a food source in the potato packing area.

A catwalk throughout the packing shed allows thorough inspection of all machinery. Machinery is maintained by Robert Gonzales.

Machinery and flumes are inspected once a month at least and repaired and/or re-painted to prevent contamination of the product.

Food quality grease is used in the packing shed.

Control Measures: Our potato crop is grown with the utmost attention to quality. The grower, Ernie Myers, supervises this process from planting to harvest and monitors the storages to maintain quality standards.

All potatoes shipped from the San Luis Valley, CO are under a mandatory marketing order. All potatoes packed in this shed are inspected by USDA inspectors and conform to USDA standards.

If a problem is detected during the running of a potato lot, we stop running it and make other plans for its use and destination

Potatoes are sorted on the line to remove unsatisfactory tubers.

Control Measures: Before potatoes are brought to the shed they are inspected in storage or out of the field by either: Ernie Myers or Pam Dunning  for disease, quality and packout. Records of these inspections can be found in our records.

All potatoes shipped from the San Luis Valley, CO are under a mandatory marketing order. All potatoes packed in this shed are inspected by USDA inspectors and conform to USDA standards.

If a problem is detected during the running of a potato lot, we stop running it and make other plans for its use and destination.

Potatoes are sorted on the line to remove unsatisfactory tubers.

Mtn. Valley Truck Drivers inspect the potatoes as they are loaded onto trucks hauling product to the packing shed. If a problem shows up it will be investigated.

Potatoes are sorted on the line to remove unsatisfactory tubers.

Ozone is injected into the wash water which will help eliminate some disease problems and help prevent spread of bacterial problems.

Potato processing and packing equipment is washed and disinfected with Hyamine bi-monthly to prevent buildup of disease levels on equipment.

All potatoes shipped from the San Luis Valley, CO are under a mandatory marketing order. All potatoes packed in this shed are inspected by USDA inspectors and conform to USDA standards.

All potatoes shipped from the San Luis Valley, CO are under a mandatory marketing order. All potatoes packed in this shed are inspected by USDA inspectors and conform to USDA standards

Potatoes are sorted on the line to remove unsatisfactory tubers.

Mountain Valley produce has refrigeration units on some potato storages to cool down summer potatoes before they are shipped.

Packed product is stored in our cold rooms and shipped in refrigerated trailers.

Cold room temperature is monitored by a factory calibrated hobo temperature recorder that records temperature readings every hour continuously. These readings are downloaded and available on file.

Temperature recorders are calibrated by comparing them to a thermometer that has been calibrated with ice water. Documentation of this can be found in the HACCP manual in the misc. section.

Later in the season Sprout-Nip is applied to the tubers during packing to assure no premature sprouting of tubers. Application of Sprout-Nip is supervised by Tim Miller.

Sprout-Nip is also applied in the potato storages commonly in the San Luis Valley around February to inhibit sprout formation.

Random requests of grower pesticide records

Company Farm product is grown with strict adherence to pesticide labeling. Records of our pesticide use can be found in our records.

Before we run other farms potatoes we question the farmers on their pesticide use to assure to possible pesticide residues in their product.

In addition to asking outside growers about pesticide use, we randomly request records of pesticide use on potato fields that we are running the product. This policy is posted in our office and also available in the misc. Section of the HACCP manual.

Any pesticides and chemicals used in the packing shed is supervised by Tim Miller.

Information on the chemicals and pesticides used in the processing and packing of our potatoes can be found in the MSDS section of this report.

Any remaining organic matter is disced and spread to under 2 inches so that it dries and eliminates any potential disease problems.