At Virgona, we prep, store and pack everything in our HACCP-certified facility — not in a market car park or the back of a ute. Our cool rooms are climate-controlled, our workspaces are clean and compliant, and every team member is trained in proper food handling. It’s not just about certifications — it’s about having systems, standards and people in place who take food safety seriously.

You’d be amazed how many suppliers pack orders in a car park at the wholesale market — on the concrete, in the open. No facility. No food safety standards. No back-up if something goes sideways.

At Virgona, everything runs through our HACCP-certified facility and is delivered in fully refrigerated trucks. We’ve got a fleet on the road and a team behind it — so if a truck breaks down or someone calls in sick, your delivery still arrives like clockwork. Half the time, you won’t even know there was a problem — and that’s exactly how it should be.

We use fully refrigerated vans and trucks, and always have. Cold-chain compliance matters, especially when you’re delivering herbs, berries, or anything leafy on a 35° day. You’d be surprised how many suppliers don’t bother. We do — every single time.

We’ve seen what goes on behind the scenes at some suppliers — and if you had too, your head would spin. At Virgona, all of our peeled, sliced and shredded products are prepared in our HACCP-certified facility, using clean gear, cold rooms, and staff who know what they’re doing. No shortcuts. No plastic tubs left out in the sun.

Want to see for yourself? Come and tour the facility — we’ve got nothing to hide.

Learn more about our processed fruit and veg range here.

Six days a week. Early. On time. No disappearing trucks. No excuses. And if something ever goes sideways, you’ll hear it from us — not your chef chasing a missing order.

We’ve spent serious time and money implementing modern systems to digitise every part of our business — from purchasing and packing to delivery and proof of arrival. Every order is photographed, geo-stamped, time-stamped and logged. We know who packed it, who delivered it, and where it was dropped — down to the street address.

It’s all powered by Boss Qi — a purpose-built platform designed specifically for the foodservice industry. It gives us full visibility, total traceability, and next-level accountability. It’s not just tech for the sake of it, it’s why our customers sleep better.

We can. From the moment your produce is picked to the second it lands in your cool room, we track every step. We know which supplier it came from, which staff member packed it, and when it went out the door — all logged, all searchable. No guesswork. No paper trails. Just facts, fast.

Not all produce is equal, even when it looks the same. Some’s better for slicing, some for stewing, and some should honestly just stay in the box. We help our customers buy smart — the right grade, ripeness, size or spec for the job at hand. It’s not about upselling — it’s about making sure what you order is fit for purpose, and what shows up actually works for your kitchen.

Want to know more? Learn how smart buying can save you time, money and waste.

We don’t just move boxes — we help you plan ahead. Our seasonal produce guides and weekly market reports give you the heads-up on what’s coming in, what’s going out, and which weather events are about to spike your prices. It’s the kind of info that keeps kitchens running smoothly and menus profitable.

Check out what’s in season in our produce guides, or take a look at the latest market updates here.