Food & farm safety

The best products follow best practices.

When you’re enjoying our food, we want you to feel confident that we have your safety top-of-mind. That’s our commitment to you—and honestly, why would we ever compromise food this good?

SO WE PAY PARTICULAR ATTENTION TO THE DETAILS, AS OUR CHECKLIST SHOWS:

  • Juneberry Ridge greenhouses are USDA Harmonized GAP* Standard-certified for all the products we sell now: butterhead lettuce, living basil, cut basil and cut chives.
  • Our well water and aquaponic water is tested for e. coli at least once a month.
  • Our aquaponics system uses several types of mechanical filtration for our fish water, along a UV sterilizer to eliminate possible pathogens, before it is taken from the fish tanks to irrigate our plant beds.
  • Our greenhouse team is regularly trained, and re-trained, on proper food handling and safe harvest practices, including quarterly reviews of sanitation practices.
  • Our workers are prohibited from coming to work with symptoms that suggest an illness transmittable to food.
  • We also don’t allow guests to tour the facilities if they’ve had any of these symptoms within 24 hours (if you’ll excuse the unpleasant specifics): diarrhea, vomiting, jaundice, sore throat with fever, or infected wounds or pustules on their exposed hands or wrists.
  • We have a full-time Food Safety Program Manager to rigorously implement the current best practices in food safety.

*Good Agricultural Practices

Protecting what’s
most valuable.

The people who work at Juneberry are irreplaceable, period. So to us, safety isn’t just the rule, it’s part of our values. We encourage everyone to take the lead in keeping our work environment its safest—starting with our safety training program.

Our evidence-based food safety program and OSHA-driven workplace safety program follow all federal, state and local regulations for consumer, worker and environmental safety.