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QUALITY ASSURANCE

HACCP

CERTIFICATIONS & ACCREDITATIONS

R & D

If we at Premier like to boast about anything, it is about our Food Safety and Quality Systems ratings and our safety record with the CFIA (Canadian Food Inspection Agency); they are both consistently outstanding!

HACCP (Hazardous Analysis and Critical Control Points) requires that all aspects of the Premier facility meet specific safety and quality standards.

Every step in the food handling chain - premises, transportation and storage, equipment maintenance and calibration, sanitation, personnel, and recall procedures must have critical control procedures in place that meet International HACCP standards.

	THE HACCP SYSTEM CONSISTS OF THE FOLLOWING SEVEN PRINCIPLES:
•	Conduct a hazard analysis.
•	Determine the Critical Control Points (CCPs).
•	Establish critical limit(s).
•	Establish a system to monitor control of the CCP.
•	Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
•	Establish procedures for verification to confirm that the HACCP system is working effectively.
•	Establish documentation concerning all procedures and records appropriate to these principles and their application. Source: Canadian Food Agency website