High Pressure Pasteurization (HPP)
High Pressure Pasteurization (HPP)
High Pressure Pasteurization (HPP)
High Pressure Pasteurization (HPP)
High Pressure Pasteurization (HPP)
Contact

Safe Pac Pasteurization LLC™

Fresher, Safer Foods

2712 Grays Ferry Avenue
Philadelphia, PA 19146

Phone: 1-267-324-5631
Fax: 1-267-324-5651

info@safepac.biz


Guy Giordano
PRESIDENT
guyg@safepac.biz

Cara Giordano
ADMINISTRATIVE VICE PRESIDENT
carag@safepac.biz

John W. McVey
PLANT MANAGER OF OPERATIONS
john.mcvey@safepac.biz

Fact #1
Safe Pac’s objective is safer, fresher, ready-to-eat products.
Fact #2
Safe Pac™ is a premier provider of HPP solutions.
Fact #3
HPP processing retains all sensory properties and dramatically eliminates dependency for preservatives in ready-to-eat products.
Fact #4
Increases profitability.
Fact #5
Dramatically eliminates food borne pathogens.
Fact #6
HPP process provides dramatically increased shelf life.
Fact #7
HPP is ideal for a wide range of ready-to-eat foods regardless of size.
Fact #8
Packaged fruits and vegetables retain their safest, farm-fresh characteristics with the Safe Pac™ process.
Fact #9
Juices retain their purity-of-product, just-squeezed freshness.
Fact #10
HPP enables meat products to retain their texture, color and nutritional content.
Fact #11
The HPP process applies up to 87,000 pounds of hydraulic pressure per square inch to ready-to-eat food products in their final packaging.
Fact #12
Constant ambient temperature eliminates heat degradation of food product.
Fact #13
Instantaneous and uniform pressure denatures pathogenic microorganisms at the surface level as well as the interior of the food.
Fact #14
HPP does not compromise the integrity of the product or alter the sensory qualities of the food.