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

Bright lime stylish industrial grade long haul Big rig bonnet semi truck transporting frozen commercial cargo in refrigerator semi trailer running for delivery on the one way multiline highway road

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 seventh 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.

Markon members are part of the cold chain from our supplier’s facilities to their warehouses and on to operator kitchens. Ben E. Keith’s Corporate Category Director of Produce and Dairy, Shaun Neal weighs in on the importance of Star Three/Transportation and how they contribute to keeping products safe and in the best shape for their customers.

“Single-use temperature recording devices play a vital role in Markon’s 5-Star Food Safety Program. They allow us to verify that proper temperatures were maintained while our produce was in transit from the growing regions to our distribution centers. In their latest iteration, this information is available to us in real-time along with location tracking and alerts for when the desired temperature ranges are exceeded. This gives us the ability to contact the carrier and correct the issue immediately, saving possible damage to the produce. In the event that we cannot correct the issue while in transit, it gives us the information needed to decide whether or not we can accept the product upon arrival. It’s one of the many things that gives us confidence that we are receiving the best quality possible in each case of Markon produce.”

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.