Ready Roast Nut Co. facility recognized as ‘Plant of the Year’

DFA of California bestows honor on recently built plant in Madera, Calif.

Tom Finn and Ann Billek of Ready Roast Nut Co. accepted the “Plant of the Year” award from Sam Keiper, President of DFA of California. Photo provided.

After reviewing a series of criteria, including such indicators as GFSI (Global Food Safety Initiative) certification, highest scores during unannounced audits and most improved, DFA of California selected Ready Roast Nut Co.’s facility in Madera, Calif., as its “Plant of the Year.”

According to DFA, a 105-year-old non-profit organization committed to safe food and serving the agricultural industry and consumers, “This facility was recognized for going above and beyond in implementing good food safety practices, setting guidelines throughout the company, and acting as an exemplifying role model for others to follow. Ready Roast Nut Co. was well deserving of the 2012/2013 Plant of the Year.”

Moreover, in 2013 the Madera facility also achieved Level 3 SFQ Certification. The Safe Quality Food (SQF) Program is recognized by retailers and foodservice providers worldwide who require a food safety management system. Level 3 is a comprehensive implementation of food safety/HACCP and includes an assessment of the quality management systems not required in Level 2.

Established in 2006, the Ready Roast Nut Co. produces large volumes of oil and dry roasted nuts for various food segments. Its original processing facility was located in Hughson, Calif. In 2007 the company acquired Madera Quality Nut, with the most recent facility in Madera being completed in 2012.

This new facility, which is partially powered by solar energy, allows Ready Roast to significantly increase its processing volumes and capacities. It was designed to maintain separation of raw products from finished products with a series of sanitation stations between incoming and outgoing products and materials.

The company has expanded its product line to include nut butter processing as well as increased its product packaging lines to include new pack styles such as stand up re-sealable pouches, plastic jars and a variety of other packaging options.

With more than 30 years experience in B-to-B reporting, writing and editing — the bulk of which was dedicated to covering the bakery, confectionery and snack industries — Pacyniak has chronicled changes within the food industry since the early 1980s. A Boston University journalism degree graduate, he worked for a variety of publications before joining BNP Media in 1994 as editor of Snack Food & Wholesale Bakery magazine. In 2001, he took over as editor-in-chief of Candy Industry until 2018.