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HACCP AT INTERCITY PACKERS
What is HACCP?
A Hazard Analysis Critical Control Point program is a food
safety system developed in the 1960's by the Pillsbury Company
to prevent foodborne illnesses from occurring in NASA astronauts.
This scientific approach to safe food production anticipates
potential biological, chemical, and physical hazards and introduces
preventative measures to ensure food safety.
What is HACCP at Intercity Packers?
Intercity Packers Ltd. (Establishment #230) has successfully
developed and implemented a Canadian Food Inspection Agency
recognized Hazard Analysis Critical Control Point (HACCP)
system. Intercity Packers received HACCP recognition from
the CFIA in November, 1999. The CFIA certification puts Intercity
Packers in the top 15% of all meat and poultry manufacturers
in British Columbia and the top 25% in Canada to successfully
complete the CFIA audit process for HACCP recognition.
- A comprehensive food safety net covering Inside and Outside
Premises, Transportation and Storage, Equipment, Personnel
and Training, Sanitation and Pest Control, and Product Recalls
- Employee education and training with ALL production employees
FOODSAFE certified
- Procedures detailing the proper cleaning and sanitizing
of the production area, shipping and receiving dock, and
product coolers
- Temperature checks twice per day of production area,
product coolers/freezers, and shipping/ receiving dock
- Temperature checks of all meat and seafood products received
- All products received are from a CFIA Federally Inspected
Registered Establishment
- Inspection reports completed prior to start up and throughout
the day ensuring proper cleaning/ sanitation and food handling
techniques
- Full-time HACCP Coordinator, FOODSAFE Instructor, and
Quality Assurance Manager
- A computerized recall program tracking any given product
from a specific production date to a specific set of customers
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