5-Star Food Safety Series: Star Four/ Distributor Warehouses with Markon member company Gordon Food Service

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Markon prides itself on requiring the most stringent food safety measures of our supplier-partners to provide the utmost confidence in every case we ship to our operator customers. Our Five-Star Food Safety Program covers the critical points from field to plate to ensure that Markon fresh produce arrives as promised.

This is the ninth in a 12-part weekly series where we break down the detailed steps Markon takes as well as meet some of the people involved in making it happen.

John Fay, Gordon Food Service’s Merchandising Manager of Fruits, Vegetables, & Dairy weighs in on the stringent measures his team takes to uphold Markon’s fourth star across their many distribution centers.

“As a leader in the food distribution industry, Gordon Food Service is committed to having proper controls in place in all operations to ensure that customers receive products that are safe and wholesome. Each distribution center has a designated Food Safety and HACCP subject matter expert who provides on-site support and oversees regulatory compliance for the daily operations. Each of these team members has been trained in HACCP, Seafood HACCP (U.S.), and participates in monthly council calls with their counterparts from other distribution centers. Additionally, each Gordon Food Service Distribution Center is GFSI Certified by a nationally recognized third-party certifying body to ensure that our facilities and practices are in compliance with industry and regulatory standards. These standards include cold chain and shelf-life management, sanitation, pest control, security, quality systems, and product traceability.”

By safeguarding Markon products through this fourth phase of the field to plate, customers are ensured top quality when their orders arrive at their doors. The journey is nearly complete—stay tuned for next week where we’ll investigate how Markon helps foodservice operators in the final stage, Star Five, Your Kitchens.

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.