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Casa Sanchez Salsa Company History
Picking Salsa Produce in a Factory
Prepping Salsa Produce in a Factory
Salsa Factory Employee Dress Codes
Roasting Tomatoes in a Salsa Factory
Mixing Salsa Ingredients in a Factory
Sealing Salsa Containers in a Factory
Labeling Salsa in a Factory
Using Organic Products in a Salsa Factory
Producing Organic Salsa in a Factory
Cleaning a Salsa Factory
Prepping Salsa Inventory in a Factory
Casa Sanchez Salsa Sales Department
Summary: Using an air-tight seal allows salsa to last longer. Learn more about how salsa is sealed in a factory with this free video clip.
Robert Aranda's great-grandfather founded Casa Sanchez, the first tortilla factory in Northern California. At 14 years old, Robert’s first serious responsibility was in distribution....read more
"So after the product is mixed, after it's actually blended, the salsa's poured into this mixer right here, which keeps the product at a mix. Then it's pumped up automatically into a filler which fills a container automatically. After the container is filled, it's automatically packaged. We want an air tight seal which brings it right back with a stamp on top of it, brought through the conveyor here, and very important, right past this metal detector and into a revolving table."
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