2003

Hazard Analysis of Critical Control Points (HACCP) Certification is implemented in both our Toronto and Lee’s Summit facilities.

HACCP is a systematic approach to monitoring every step in the food production processes to ensure a safe and wholesome food supply.

Prior to HACCP, we relied on a Good Manufacturing Practices (GMP) program, with HACCP, where a full hazard analysis all forms of potential contamination was completed and critical control points and a corrective actions implemented. The entire process, which normally takes a year to a year-and-a-half, was accomplished in five months.