Skip to content
Viverda logoViverda

Quality & food safety

Documented, checked and traceable.

Controls are documented, applied daily and open to inspection by the buyers we supply. Fully sealed indoor production removes the principal contamination pathways associated with field-grown leaf, including soil contact, irrigation run-off and spray residue, and the control points that remain are recorded rather than assumed.

Certification

Standards we work to

Viverda produces to Good Agricultural Practice (G.A.P.) standards, holds a GLOBALG.A.P. Primary Farm Assurance letter of conformance, is an approved supplier facility to Burger King Europe and has passed the NSFI audit. Certificates, audit reports and independent laboratory analyses are published on the resources page.

Good Agricultural Practice (G.A.P.) certified seal

Good Agricultural Practice (G.A.P.) certified

Certificate number and issue date supplied on request.

  • 100% pesticide-free growing
  • LocalG.A.P. certified
  • GLOBALG.A.P. Primary Farm Assurance letter of conformance
  • Burger King Europe approved supplier facility
  • RBI whole packer audit passed
  • NSFI audit
  • Fully sealed indoor vertical farm
  • Reverse-osmosis filtered water
  • UV treatment before system use
  • Regular laboratory water testing
  • Same-day harvest and chilled-van dispatch

Pesticide residue

Grown clean for human consumption

Viverda lettuce is grown pesticide-free, so pesticide residue is not left on the lettuce. The sealed indoor system, filtered water process and hygiene controls are designed to keep the crop safe for consumers, traders and the people they serve.

Clean water and lettuce roots in a hydroponic channel

Water source & testing

Water is filtered through reverse osmosis and UV-treated before it enters the system, removing bacteria and protecting crop hygiene. Independent laboratory analysis is carried out regularly, covering microbiological and heavy-metal parameters. Because the system is closed, a single monitored water body is maintained rather than replaced from an unverified source each cycle. Reports are issued to trade partners on request.

Workers in white coats, gloves and hairnets sorting lettuce on a stainless steel line

Hygiene protocol

Access to the grow hall and pack area is restricted and recorded. Personnel follow a documented handwashing and protective-clothing procedure covering coat, gloves and hairnet. Surfaces and equipment are sanitised to a fixed schedule against a signed cleaning record.

Rows of hydroponic lettuce growing in channels inside the sealed indoor farm

Batch coding

Batch coding is available upon request. An internal system that we use for tracking produce back through the facility when needed.