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 Opened in 2003, the prepping unit was set up to meet the very highest standards of hygiene and food safety.
All production areas have white wash down panelled walls, sealed self draining resin floors incorporating stainless steel drains and are air conditioned to temperatures below 10 C.
Staff change in either low care or high care changing rooms before entering or leaving the production areas.
The production areas are all equipped with modern stainless steel machinery.
Production flows in a continuous route through the unit starting from a low care raw material cold store. Product is taken from the cold store into the low care production area where the product undergoes initial pre-prepping (washing,trimming, peeling, de-seeding etc).
 From here, the partly prepped product passes into a high care inspection area where the product is visually inspected for defects as it passes over a roller inspection table.
After inspection, the product is transferred into the main high care prepping area where a variety of prepping machines are utilised to give the customer the cut they require.
The machines range from an 8 tonne/hour Fam to the much smaller Hallde machines – all capable of dicing, slicing and shredding in a variety of sizes. More intricate cuts are done on hand operated machines using cutters specially manufactured for each type of cut.
From here the product is dipped in an organic preservative that enhances shelf life before being bagged and weighed in either vacuum pouches or neck tied blue food grade polythene bags.
The finished product then passes through a metal detector into a despatch cold store where it is labelled and held at 3 C until it is delivered on one of the company’s refrigerated vehicles.
The company prepares a whole range of fruit and vegetables including peppers, tomatoes, potatoes, onions, cucumber, apples and carrots as well as making coleslaw.
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