Food safety is a core requirement for food establishments seeking regulatory approval and long-term operational sustainability. For businesses involved in spice manufacturing and repacking, compliance with FDA standards requires more than documentation—it demands consistent application of Good Manufacturing Practices, effective sanitation controls, and clear accountability across daily operations. As part of our preparation for FDA License to Operate (LTO) requirements, we have been reviewing and strengthening internal processes to ensure alignment with regulatory expectations for food safety and hygiene.

To support this effort, formal food safety training was undertaken through FOODSHAP Level 2 (Good Food Safety Practices), Level 3 (HACCP Principles and Practice), and Level 4 (Food Safety Compliance Officer – FSCO) from December 15-20, 2025 , with certification valid for five (5) years. These programs provided practical guidance on hazard identification, process control, monitoring, documentation, and compliance oversight—key elements evaluated during LTO assessment. As a result, La Pimienta is now supported by FSCO-level knowledge and competency to oversee food safety compliance, ensuring that food safety principles are consistently integrated into daily operations and contributing to a more structured and compliant manufacturing environment.