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5-Star Food Safety Series: Star Three/Transportation with Markon member Ben E. Keith

Markon prides itself on requiring the most stringent food safety measures of our supplier-partners to provide the utmost confidence in...

5-Star Food Safety Series: Star Three/Transportation with a Markon Grower/Processor

Markon prides itself on requiring the most stringent food safety measures of our supplier-partners to provide the utmost confidence in...

5-Star Food Safety Series: Star Two/Grower Shipper Facilities with Another Markon Supplier

Markon prides itself on requiring the most stringent food safety measures of our supplier-partners to provide the utmost confidence in...

5-Star Food Safety Series: Star Two/Grower Shipper Facilities with a Markon Supplier

Markon prides itself on requiring the most stringent food safety measures of our supplier-partners to provide the utmost confidence in...

5-Star Food Safety Series: Star One/Fields With a Markon Customer

Markon prides itself on requiring the most stringent food safety measures of our supplier-partners to provide the utmost confidence in...

5-Star Food Safety Series: Star One/Fields With a Markon Inspector

Markon prides itself on requiring the most stringent food safety measures of our supplier-partners to provide the utmost confidence in...

5-Star Food Safety Series: Introduction

Markon prides itself on requiring the most stringent food safety measures of our supplier-partners to provide the utmost confidence in...

Interview with John Galvez, Markon’s Quality Assurance Director

Twice a year, our Boots in the Field inspectors move to new growing regions along with our growers, as they...

Norovirus test results in a lab

Norovirus

Norovirus is the most common cause of non-bacterial foodborne illness and gastroenteritis each year, with more than 685 million cases...

Good Agricultural Practices

Good Agricultural Practices (GAPs)

Good Agricultural Practices, or GAPs, are the FDA guidelines for minimum sanitary and safety requirements to be used while growing...

HACCP Certified - Hazard Analysis Critical Control Points

Hazard Analysis Critical Control Point (HACCP)

Hazard Analysis Critical Control Point, or HACCP, is a systematic approach to food safety within a facility. It focuses on...

Fresh-run onions

Cured vs Fresh-Run Onions

Fresh-run onions exhibit light color and flaky skin, while typical cured storage-onion characteristics include globe-like shape, firm texture, dark skin,...