Leaf Leaf

Fresh & Natural Ingredients

“From farm to bottle—nothing but nature’s best.”

Leaf Leaf

Herbal Health Benefits.

“Sip your way to wellness, one herb at a time.”

Local Delivery & Nationwide Shipping.

“From our kitchen to your doorstep—fast, fresh, and full of flavor.”

The HHN Maufacturing Program.

The HHN Manufacturing Program aims to provide comprehensive information on the production, supply, and procurement of select products, guided by the creative expertise of the supplier and Herbal Healing Nation. Our mission is to craft a premium-quality beverage rich in antioxidants, vitamins, and minerals, delivering a fresh and healthy drink that enhances consumers’ daily nutritional intake.

Herbal Healing Nation leverages advanced centrifugal blending machines to macerate locally grown fresh fruits sourced from the State of Florida. Additionally, we utilize a sugarcane press to produce fresh sugarcane juice, enhancing the sweetness of our products naturally. To further refine flavor consistency and nutritional content, we utilize a steam distillation apparatus to extract essential oils and hydrosols.

Through the collaborative expertise of our suppliers and Herbal Healing Nation’s exceptional blending capabilities, we are dedicated to designing, developing, and manufacturing superior products that cater to consumer needs.

The beverage industry is traditionally a market with high demands regarding FDA manufacturing regulations, codes and standards, as well as related processing technologies utilized. The high demands placed on manufacturing companies stipulated by the FDA must be achieved to maintain the end product’s high-quality standards and shelf life. Beverages can vary depending on the type of products marketed to consumers, ingredients utilized in each product, and the type of processing to create a final end product to consumers.

Our beverage services offered pertains to pasteurization, fruit juice syrup manufacturing, volatile oils distillation, fruit juice extractions, fruit juices bottling, canning, labeling, packaging and boxing. Herbal Healing Nation is Federally regulated under CFR 21, and (SPA) Granted by Florida Department of Agriculture and Consumer Services. Ensuring suppliers will have a fresh high quality product ready to be shipped for retail to consumers. We streamline each process of manufacturing, supply and purchase of certain beverages with the creative direction of the supplier, and the manufacturing services to go from idea to product in the market. Our goal is to aid in the process of suppliers creating a profitable product adding beneficial value to your scaling growth. We look forward to your business.

How to get Started in Four Easy Steps

  • Step One

    Leaf Leaf

    Send over an inquiry, and we will send over a HHN services documents. This document will provide in detail, our product and services offered, how each service works, and next steps.

  • Carefully read HHN service documents, and email any questions. We will schedule a time for the consulting team to make contact. The consulting team will assist in the creative process to solidify your product. Your product will then be manufactured as a test run to produce a prototype. Once Herbal Healing Nation has final approval of the prototype from the supplier, we will proceed to the final manufacturing processes.

    Leaf Leaf

    Step Two

  • Step Three

    Leaf Leaf

    We will draft a manufacturing contract agreement after product directives are finalized.

  • The Final manufacturing process will begin when Herbal Healing Nation receives an initial deposit of 50% of the total manufacturing run. The final 50% of the manufacturing expense will be provided before the supplier is able to receive full order. Once Herbal Healing Nation has received full payment for manufacturing services the order will be either shipped, delivered or made available for pick up by the supplier.

    Leaf Leaf

    Step Four

Why HHN has to maintain a HACCP Program..

The National Advisory Committee on Microbiological Criteria for Foods (Committee) reconvened a Hazard Analysis and Critical Control Point (HACCP) Working Group in 1995. The primary goal was to review the Committee’s November 1992 HACCP document, comparing it to current HACCP guidance prepared by the Codex Committee on Food Hygiene. Based upon its review, the Committee made the HACCP principles more concise; revised and added definitions; included sections on prerequisite programs, education and training, and implementation and maintenance of the HACCP plan; revised and provided a more detailed explanation of the application of HACCP principles; and provided an additional decision tree for identifying critical control points (CCPs).

The Committee again endorses HACCP as an effective and rational means of assuring food safety from harvest to consumption. Preventing problems from occurring is the paramount goal underlying any HACCP system. Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation. Under such systems, if a deviation occurs indicating that control has been lost, the deviation is detected and appropriate steps are taken to reestablish control in a timely manner to assure that potentially hazardous products do not reach the consumer.

In the application of HACCP, the use of microbiological testing is seldom an effective means of monitoring CCPs because of the time required to obtain results. In most instances, monitoring of CCPs can best be accomplished through the use of physical and chemical tests, and through visual observations. Microbiological criteria do, however, play a role in verifying that the overall HACCP system is working.

The Committee believes that the HACCP principles should be standardized to provide uniformity in training and applying the HACCP system by industry and government. In accordance with the National Academy of Sciences recommendation, the HACCP system must be developed by each food establishment and tailored to its individual product, processing and distribution conditions.
In keeping with the Committee’s charge to provide recommendations to its sponsoring agencies regarding microbiological food safety issues, this information focuses on this area. The Committee recognizes that in order to assure food safety, properly designed HACCP systems must also consider chemical and physical hazards in addition to other biological hazards.

For a successful HACCP program to be properly implemented, management must be committed to a HACCP approach. A commitment by management will indicate an awareness of the benefits and costs of HACCP and include education and training of employees. Benefits, in addition to enhanced assurance of food safety, are better use of resources and timely response to problems.
The Committee designed this document to guide the food industry and advise its sponsoring agencies in the implementation of HACCP systems.

Never Run out of your Faves.

SAVE UP TO 20% OFF NORMAL RETAIL VALUE