HACCP

It all began in the United States, in the 1960s, when NASA and the army were contemplating sending men into space. It was important to be able to ensure the safety of the astronauts’ food without having to destroy the products in order to test them. In view of that, authorities asked the Pillsbury Company to develop a tool to certify food safety. That tool became the first draft of the HACCP system designed by Mr. Bauman, known as the creator of HACCP.

HAZARD ANALYSIS CRITICAL CONTROL POINTS

HACCP is a food safety system that was developed by the Codex Alimentarius Commission to prevent, reduce or eliminate biological, chemical and physical risks. Hence the system is designed to identify, analyze and control significant food safety risks. HACCP certification is compulsory for the meat sector, but voluntary for all other sectors.

Thus we have adopted this system to assure food safety and deliver quality products to our customers. We believe that it is an excellent tool for controlling all stages of production in a food processing plant. We obtained our certification in September 2007 and are very proud of that accomplishment.

SQF

We have also earned Safe Quality Food (SQF) certification, which is recognized by food sector retailers and suppliers throughout the world as a rigorous and credible food safety management system. The SQF program is also recognized by the Global Food Safety Initiative (GFSI), an organization that benchmarks certification of the entire food supply chain, from primary producers to manufacturers and distributors to customs officers. Administered by the Food Marketing Institute, SQF is fortunate to be able to benefit from continuous feedback from retailers with regard to consumer concerns. These advantages are passed on to SQF certified suppliers, who in turn are better able to meet consumer needs.

We aim to provide quality products and outstanding service to our customers at all times. SQF certification ensures that we and all our partners will adhere to the highest quality standards in answering your needs.

Organic Certification

For its organic cheese production, Laiterie Chalifoux is subject to the general principles and management standards of the Canadian General Standards Board (CGSB) and the National Standard of Canada for Organic Agriculture pertaining to organic production systems.

These management standards stipulate that within the scope of its organic practices, Laiterie Chalifoux is required to use organic milk or ingredients from agricultural operations that use an organic production system that contributes to enhancing biological diversity and provides livestock with organic feed and appropriate care and housing conditions that meet their behavioural needs. These management practices are aimed at reducing stress, promoting good health and preventing disease.

Laiterie Chalifoux holds certification by Pro-Cert Organic Systems Ltd. attesting that its operations are in compliance with the Canada Organic Regime (COR), according to the Organic Products Regulations (2009), the General Principles and Management Standards (CAN/CGSB-32.310) and the Permitted Substances Lists (CAN/CGSB-32.311).