FACILITIES

All cashews imported under the supervision of the CCC will be sourced from facilities that comply with the standards set forth by the CCC.

All CCC facilities will subscribe to the following standards:

1. No chemicals shall be used that may result in unsafe cashews. This includes pesticides, lubricants, and herbicides.
2. All containers shall be suitable for food contact and non-reactive with cashews.
3. Good Manufacturing Practices, as defined by US FDA, shall be observed at all times in processing and packaging.
4. Processing and packaging shall be protected from any environmental exposure that may result in unsafe cashews.

1. Cashew shellers and packers of raw cashews must meet standards of food safety, quality, and employee treatment to be certified by the CCC
2. Systems shall be operational in processing and packaging to ensure that standards are understood, implemented and non-conformance corrected.
3. Records of training times and tool maintenance shall be maintained for quality assurance” as it isn’t concise in its meaning.
4. Employees shall observe all standards for food processing and audited for conformance to quality standards.
5. Product shall be required to meet CCC standards at all times and packaged to ensure quality.

1. Employees shall receive compensation equal to the community standard for their labor. Provisions must be made for benefits that include health and retirement programs.
2. Workplace facilities shall be adequate for safety and comfort of employees.
3. Employees must be adults.
4. Hours of operation must be reasonable

The Types Of Facilities That The CCC Advocates:

Pictures Of Good Facilities

What We Are Trying To Avoid:

Cashew facilities that maintain substandard operations that are inappropriate for food production.

The cost to support the facilities that have adopted the high standards of CCC is very little when we consider the cost of recalls and lawsuits as a result of supporting substandard suppliers.

Improper facilities