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Central California
Founded in 2000 as Piranha Produce, FreshPoint Central California serves Northern California and Western Nevada with the finest quality produce and service. Our core values of integrity, excellence, teamwork, responsibility, and inclusiveness help us to achieve our mission of delivering success for our customers through industry-leading people, products, and solutions.
facility
- 122,000 square-foot facility.
- Refrigerated loading and receiving dock ensuring an unbroken cold chain.
- Refrigerated delivery fleet of trucks with temperature and humidity control and FreshLoc technology.
- Dedicated produce specialists to assist you with menu planning and all your produce needs.
- Live Customer Care Department, 7 days a week.
- Internet ordering through myFreshPoint.com.
- Online Account Management through pay.sysco.com
- Modernized Tomato Repack facility.
- Split-Pack Production facility.
food safety
- Certified Organic Handler.
- Fully-documented HAACP and recall program FDA/USDA compliant.
- FDA compliant with Homeland Security bioterrorism guidelines.
- Disaster Preparedness Action Plan in place.
- Facility is SQF Certified Level 2.
- HACCP Program & ServSafe Certification.
- Certificate of Insurance, HHA, and Good Agriculture Practice (GAP) required on all
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FreshPoint
With unmatched fresh produce, knowledge and experience, FreshPoint provides today’s chefs with the ingredients to create tomorrow’s culinary success.
Over the last few decades, we have seen revolutionary changes in the produce industry—from refrigerated trucks and fresh-cut produce to submitting and processing orders online. With these innovations, our passion for produce and commitment to helping our customers succeed remains unchanged.
It’s FreshPress Friday!
"The FreshPress" is a market report we publish every Friday to help you stay informed. This resource is a quick read that covers a variety of items from the field to your plate.
Click to read this week's report, and stay in touch with your sales representative for solutions to your needs. #freshpressfriday #peoplepassionproduce #ourfirstnameisfresh
📰 https://www.freshpoint.com/produce-essentials/freshpress-weekly-market-report/
"The FreshPress" is a market report we publish every Friday to help you stay informed. This resource is a quick read that covers a variety of items from the field to your plate.
Click to read this week's report, and stay in touch with your sales representative for solutions to your needs. #freshpressfriday #peoplepassionproduce #ourfirstnameisfresh
📰 https://www.freshpoint.com/produce-essentials/freshpress-weekly-market-report/
Plums come in a myriad of colors, shapes, and varieties. The skin is a little tangy, and it’s typically a little thin. Chef Dan says, “When I say plums come in a myriad of colors, shapes, and sizes, I am not kidding. There are countless kinds of plums, and that’s without getting into the fun hybrids like pluots, plumcots, apriums, and more hybrid names."
What's a pluot? Check out this quick video on pluots ➡️ https://freshpoint.com/news/have-you-ever-wanted-to-know-what-is-a-pluot/
Pluots are a seasonal item and at their best in the summer. Now that you have the answer to “what is a pluot,” contact your Sales Consultant about their availability and adding some to your next order. #peoplepassionproduce
What's a pluot? Check out this quick video on pluots ➡️ https://freshpoint.com/news/have-you-ever-wanted-to-know-what-is-a-pluot/
Pluots are a seasonal item and at their best in the summer. Now that you have the answer to “what is a pluot,” contact your Sales Consultant about their availability and adding some to your next order. #peoplepassionproduce
There are two “categories” of squash: summer squash and winter squash. What is the difference? The short answer is—a winter squash is a squash that’s allowed to fully mature. The seeds fully mature and become hard, the skin becomes a lot thicker, and the flesh is dense–and these squash typically (but not always) need to be cooked before you eat them.
But summer squash are a little different. The seeds and skin are soft and fully edible. They are sometimes referred to as “soft shell squash” and as such, can be cooked or eaten raw. The entire squash is edible, versus the winter squash’s hard seeds and shell that needs to be removed.
Summer squash are also a great option for your center-of-the-plate. They are versatile and can be eaten raw (such as spiralized as noodles!) and they are fantastic grilled, or stuffed and cooked. They are also a non-starchy vegetable with few diet restrictions.
Summertime is the perfect time to feature summer squash on your menu.
#peoplepassionproduce
But summer squash are a little different. The seeds and skin are soft and fully edible. They are sometimes referred to as “soft shell squash” and as such, can be cooked or eaten raw. The entire squash is edible, versus the winter squash’s hard seeds and shell that needs to be removed.
Summer squash are also a great option for your center-of-the-plate. They are versatile and can be eaten raw (such as spiralized as noodles!) and they are fantastic grilled, or stuffed and cooked. They are also a non-starchy vegetable with few diet restrictions.
Summertime is the perfect time to feature summer squash on your menu.
#peoplepassionproduce
"The FreshPress" is a fresh produce market report we publish every week to help you stay informed. This resource is a quick read that covers a variety of items from the field to your plate.
Click to read this week's report, and stay in touch with your sales consultant for solutions to your needs. #freshpressfriday #peoplepassionproduce #ourfirstnameisfresh
📰 https://www.freshpoint.com/produce-essentials/freshpress-weekly-market-report/
Click to read this week's report, and stay in touch with your sales consultant for solutions to your needs. #freshpressfriday #peoplepassionproduce #ourfirstnameisfresh
📰 https://www.freshpoint.com/produce-essentials/freshpress-weekly-market-report/
Which is better, white flesh or yellow flesh stone fruit?
It all depends on what you prefer. White flesh stone fruits typically have a pale flesh and lower acid (also called sub-acid) and known for their sweetness...sometimes almost syrupy sweet...while yellow-fleshed stone fruits have a sharper acidity that balances the flavor to round things out.
Whatever your preference, add peaches to your summer menu!
It all depends on what you prefer. White flesh stone fruits typically have a pale flesh and lower acid (also called sub-acid) and known for their sweetness...sometimes almost syrupy sweet...while yellow-fleshed stone fruits have a sharper acidity that balances the flavor to round things out.
Whatever your preference, add peaches to your summer menu!
Our Leadership Team
Pamela Bava
Region President
Robin Kawashima
Area CFO
Jason Pineda
Area VP of Human Resources
Javier Vasquez
Region VP of Merchandising
Sean Gaffaney
Vice President of Operations
Matthew Fox
Director of Sales
Trudy Palmer
Region VP of Sales
Robert Sereno
Region Food Safety Manager