Up to 10,000 pounds of spinach are washed and packaged every day in iVeg Pak’s Toronto, Ontario plant. No matter where the spinach originates – Mexico, Texas, New Jersey or Ontario – the end product goes into a Pop-i package. That brand must be protected, not only for the Carnevale family owners but for the entire food chain.
To meet those standards, Taylor McCarthy’s full-time job is quality assurance, taking water samples every hour and making sure that the spinach is in the peracetic acid bath for a minimum of 45 seconds before proceeding to a drum dryer.
“This sanitizer has proven to be very effective,” says McCarthy. “We are an industry leader in using this product instead of chlorine. It’s not as corrosive on the stainless steel equipment.”
FoodWorld 