How do you ensure the freshness and sanitization of your raw ingredients?

July 24, 2019

All foods are blast frozen and individually wrapped to preserve peak freshness and nutritional integrity. We have implemented HACCP as our food safety program, and our facility’s adherence was verified by a third party auditor. The audit included an evaluation of our records to support the implementation of the program and interviews with employees regarding their duties related to the HACCP system.

To minimize the risk of salmonella, we add bacteriophages to any meals containing chicken and duck (this includes all Fraser Valley and Northern Lakes meals). The majority of parasites and their associated cysts do not survive the freezing process our raw materials and finished product endure. E. Coli 0157:H7 is treated by our suppliers, as per CFIA’s guidelines for kill steps.

We test every batch of finished product for salmonella and Listeria monocytogenes and release product when results for salmonella come back negative, and Listeria monocytogenes is within the acceptable limit set by CFIA. Salmonella testing is conducted in-house and Listeria monocytogenes testing is conducted by a third party lab. E. Coli/Coliform plate count is also conducted in-house on every batch as an indicator.

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