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:

1. Conduct a hazard analysis.
2. Determine the Critical Control Points (CCPs).
3. Establish critical limit(s).
4. Establish a system to monitor control of the CCP.
5. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
6. Establish procedures for verification to confirm that the HACCP system is working effectively.
7. Establish documentation concerning all procedures and records appropriate to these principles and their application.

Source: Canadian Food Agency website

 

Sanitation

Our sanitation program focuses on all aspects of our operations starting with our staff, our facility and our products - whether this is a micro-biological swab before production starts each day or making sure that our transport trucks are spotless.

Personnel Training

Our staff training program emphasizes all aspects of the HACCP Program. All staff is trained in Good Manufacturing Practices; this includes good personal hygiene, personal safety, product safety and cleaning and sanitation procedures.

Quality Control

All products pass through a metal detector during the production process. We have an in-house laboratory facility for some micro-biological testing, but we also use credited external laboratories for more detailed testing. Production, storage facilities, shipping and transportation vehicles are all temperature monitored and controlled. Random recall procedures are done periodically to ensure a functioning program is in place should the need arise.

Preventative Maintenance

We are constantly monitoring our machinery to ensure that they are functioning to the best of their ability. Our maintenance staff works hard to have the best preventative program in place.

Research & Development

Our ability to listen attentively and thoroughly with an emphasis on detail combined with careful research allows us to design the best possible product for your business. Our R&D Staff work alongside you and your team to develop specialized, custom products that are specific to your market needs. We stay on top of new food technology to bring to you the most up-to-date products. We currently have may value enhanced products available and we are always working on more new and innovative ideas.