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

Refrigerated semi truck at a cold storage warehouse loading bay.

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 sixth 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.

In this piece, supplier-partner Taylor Farms talks about temperature control in Star Three: Transportation.

Temperature control is a critical factor once produce is out of the ground and through the transportation phase, affecting appearance, flavor, and shelf-life. Processing plants are kept to strict standards, but what happens when ingredients are loaded onto trucks and sent to distribution centers (and ultimately customers’ kitchens)?

Edgar Salazar, Senior Manager of Total Quality Systems at Taylor Farms explains that maintaining the cold chain is key to delivering product in its best condition. To ensure that transport trucks stay consistently in the safe temperature zone, Markon requires recording devises inside each load that can be read upon delivery, showing the timed temperatures throughout the trip.

“With technology like these single-use temperature recording devices, we’re able monitor exposures from the moment each shipment leaves our short-term storage to the point of arrival at our customer’s front door. These efforts not only add to our arsenal of helpful tools to track our process flow closely, but also provide an added level of confidence that our Taylor Farms team is committed to doing the right thing to deliver the freshest and highest quality possible.”

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.