Salad Cress Preparation

Produce is taken from the greenhouse and stored in a refrigerated environment at 3 degrees Celcius. Storing the salad cress at this temperature slows its growth and hardens it off. The produce is held in the fridge ready for packing.

The produce is transferred to punnets manually by trained staff. Cress punnets can be made to the individual customer’s requirements. Quality control (QC) checks are carried out by staff on the packing line, working to customer's specifications. Labels are applied, if required, to the face of the punnet.

Final quality control checks are performed before punnets are transferred to customer specific outer packaging. Boxes are labeled with traceability codes.

A minimum 2% of packed salad cress is randomly QC checked by the packing supervisor. Produce is palletized and wrapped, labels and traceability codes are applied where necessary.

Packed cress is stored in the distribution fridge at 3 degrees Celcius.

All produce is delivered in refrigerated vehicles by ourselves or reputable haulers.