Packing House
Apple Wedge has built a food safety and quality assurance program to continuously control potential hazards from farm to table. Â All available steps are taken to ensure our products are the safest they can be while maintaining consistent taste and texture.
We’re the fifth generation of our family to do this, and we intend for someone five generations on to be able to do it too. We take our stewardship seriously.
Food Safety
State of the Art Facility
- All manufacturing and packaging in a sanitary environment
- Strict Temperature Control
- Advanced Technology
Our Farm to Your Table
During the apple packing process, apples are submerged in a water bath, then dried and waxed. Small juice apples are automatically separated. Larger apples moved through the electronic color sorter.
Barcode labels are placed on individual tray pack apples as well as each bag receives a barcode. The bar code can also tell the apple packer what variety it is.
Packing House Best Practices
- Post Harvest Maturity Samples
- Traceable Intake/Receiving
- Proper Storage
- Sanitize
- Food Grade Wax
- Grading
- Electronic Sorting
- Electronic Weight
- Packaging
- Traceability Palletizing
- Proper Storage Until Transport
Cidery
In our production facility, we produce thousands of gallons of apple cider each year. Our apples and cider are shipped nationwide.
Orchard
Apple Wedge has built a food safety and quality assurance program to continuously control potential hazards from farm to table.
Packing House
We strive for profitability through consistency and diversification of our products and commitment to our valued customers and long-term, loyal employees.
Tray Pack Apples
Sizes shown are what we consistently pack and inventory. However, we will be happy to customize an order for you with advanced notice. RPC Containers and Euro Trays are available upon request.
Tray Pack and SizesÂ
- 2lb bags – varieties available – Red Delicious, Gala
- 3lb bag – all varieties
- 5lb bags – all varieties
- Pouch Bags – varieties available – Gala, Fuji, Granny Smith, Pink Lady
| Variety | Tray Size | Grade | Approximate Starting Date |
|---|---|---|---|
| Gala | 125,113,100,88,80,72 | U.S. Fancy & U.S. Extra Fancy | August 10 |
| Gingergold | 125,113,100,88,80,72 | U.S. Extra Fancy | August 11 |
| Golden Delicious | 125,113,100,88,80,72 | U.S. Extra Fancy | September 10 |
| Red Delicious | 138,125,113,100,88,80,72 | U.S. Fancy U.S. Extra Fancy | September 15 |
| Granny Smith | 125,113,100,88,80,72,64 | U.S. Extra Fancy | October 1 |
| Rome | 88,80,72,64,56 | U.S. Extra Fancy | September 27 |
| Fuji | 125,113,100,88,80,72 | U.S. Fancy U.S. Extra Fancy | September 10 |
| Pink Lady | 125,113,100,88,80 | U.S. Fancy U.S. Extra Fancy | October 25 |
State of the Art Facility
- All manufacturing and packaging in a sanitary environment
- Strict Temperature Control
- Advanced Technology
Comprehensive Raw Product Producrement Program
- GAP Guideline Agreement with suppliers
- Very specific raw product specifications
- Consistency in taste, texture, and microbiologically safe
- Inbound product critically evaluated by NCDA Inspector
HACCP
- Complete HACCP plan in place for all product processes
- All critical control points are monitored, verified and validated
Continuous In-Line and Off-Line Quality Inspections
- Weight Control
- Microbiological Testing
- Finish product quality inspection/audit by NCDA
GMP, SOP, SSOP Program
- All employees recieve extensive and re-current training in areas of quality control, sanitation and production
Product Tracking, Traceability and Recall Program
- 11 Digit Coding System
- From raw product to finished product delivery to the stores
- Internal mock-recalls performed
Sanitation
- Master Sanitation Schedule followed with Sanitation Operating Procedures
- Complex Swabbing Verification System
Quality System Audits
- Internal, Primus Labs, NCDA, FDA