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Select gets HACCP
Preventing food-borne illness is the number-one objective
behind the HACCP program. Standing for Hazard Analysis
and Critical Control Points, the HACCP certification
program is designed specifically for the food service
industry
Select
Food Products Limited is proud that in September 2000,
we achieved HACCP certification. At the time, we were
one of only four Canadian plants certified for meat
and non-meat products. This achievement is the result
of thousands of hours of hard work by Select’s
HACCP team and employees.
Having met all of the HACCP requirements, we continuously
audit our manufacturing practices to ensure processing
of safe food products.
Space-age Technology
HACCP’s stringent standards date back to the ’60s
and NASA’s space program. Scientists were looking
for ways to protect astronauts from food-borne illnesses
by preventing contamination during processing.
Today, companies with HACCP certification adhere to
only the highest standards in food processing systems.
HACCP certified companies can identify potential contaminants
and control them with a systematic approach to cleanliness,
cooking temperatures, packaging, and proper refrigeration.
Because these procedures are so important, HACCP certification
is expected to become mandatory for all companies who
produce food products in Canada.
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