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

4Earth Facility

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 fifth 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.

Here, supplier-partner 4-Earth Farms speaks to how Star Two: Grower Shipper Facilities informs their operations.

At 4-Earth Farms, Vice President of Marketing and Strategy Mark Munger maintains that “Markon’s quality assurance and food safety programs are hands down the best in the industry.” He furthers “that working closely with Markon’s Food Safety & QA Team and the collaboration has been a catalyst for improving 4Earth’s food safety programs as well as field- and facility-level quality assurance programs. Markon’s team is continually challenging us to innovate and raise the bar in our growing operations, our processing facility, and our distribution center. We are proud to be supply and service partners to Markon; their focus on food safety and quality is a huge benefit for everyone in the supply chain.”

By setting forth the rigorous requirements of the 5-Star Food Safety Program, Markon suppliers’ facilities keep the second phase of the chain from field to plate intact for the best quality and safety our operator customers both demand and deserve.

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.