We are committed to following the seven principles of HACCP (Hazard Analysis Critical Control Points). By having a pre-requisite program in place, we are able to identify any hazards, determine the Critical Control Points (CCP’s), establish critical limits, monitor the critical limits, control any deviations, employ complete record keeping and have a verification system in place.
The HACCP plan is reviewed annually or when there is a change in product or equipment. It is also reviewed if/when a customer complaint is received.
By respecting the above principles, putting them into action and maintaining the highest food safety standards, we are proud to be a part of the safe food manufacturing industry.
Jason Da Luz and Larry Rodrigues