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About our HACCP certification
Why food safety is not a marketing claim at Montana — it's a daily operating discipline.
Montana has held HACCP (Hazard Analysis and Critical Control Points) certification since the early 2000s. HACCP is an internationally recognized food-safety management system that requires a manufacturer to identify, evaluate, and control hazards at every step of production — from seed to packaging.
For Montana, certification is the floor, not the ceiling. Strict adherence to good manufacturing practices (GMP) and careful application of food sanitation are evident in all stages of our manufacturing process. The commitment to service begins right in the field with cautious utilization of fertilizers and pesticides. This ensures a consistent high-quality harvest of the best nutritional properties.
Microbiological analysis, monitoring, and random inspections are of paramount importance prior to, during, and after providing the end product. Our quality assurance lab rechecks all frozen vegetables regularly, using the most advanced technology to guarantee the safest and finest products.
Alongside HACCP, Montana is ISO 22000 certified. Both certifications are renewed on schedule, audited annually by accredited third-party bodies.
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