Deeply rooted in Jet Pro’s operational business model is the concept of maintaining Food Safety. This concept has been part of Jet Pro since its inception, and it revolves around the basic premise that sanitary practices are a must when handling food. Jet Pro, therefore, makes it a policy to:
- Maintain temperatures and preserve the Cold Chain with refrigeration while the product is: in storage, being handled, in transit, and waits for airport release, utilizing Jet Pro’s proprietary Insulation Products; and
- Maintain sanitary conditions regarding all aspects of food handling such as clean storage (warehousing), trucks, forklifts, and refrigeration. This also includes the sanitary practices of employees engaged in food handling.
Around 2000, Food Safety began to fall under the spotlight of the U.S. Food and Drug Administration (“FDA”) along with the Centers for Disease Control and Prevention (“CDC”). At this time, these agencies became overwhelmed by fierce outbreaks of foodborne illnesses, colloquially referred to as food poisoning. The Federal government was compelled to take action: