Embassy Flavours’ Certification of HACCP

In September of 2004, Embassy Flavours Ltd moved to its newly constructed manufacturing facility in Brampton , Ontario . Every aspect of this new facility was designed to comply with the very rigorous specification of HACCP. The company has committed to align its quality and allergen control programs with the Ontario Ministry of Agriculture and Food (OMAF) HACCP ADVANTAGE Program which was introduced in March 2004, and was certified by the Canadian General Standards Board (CGSB) in May 2005.

Click Here to view our HACCP ADVANTAGE certificate.

What is HACCP?

HACCP (Hazard Analysis Critical Control Point) is a science-based, preventative approach to assuring food safety. The program is designed to identify potential hazards (opportunities for mishandling and contamination) and to reduce or eliminate the occurrence of these hazards by implementing appropriate controls. It uses seven recognized principles to identify and control the points in the food supply chain which are most likely to cause contamination.

HACCP was originally conceived by the U.S. Army Laboratories and NASA in association with Pillsbury. They sought to develop a system of quality assurance which would guarantee the safety of food for astronauts on space flights. This system identified the points of the supply chain which presented the greatest potential safety hazards which were then actively managed to reduce risks to acceptable levels. In the 1970s, the system was made public, and has since become widely used and respected in industry. In 1995 the U.S. Department of Agriculture made HACCP a requirement for all meat and poultry processing facilities. It has been recognized by the World Health Organization (WHO) as the best system for controlling food-borne disease. The Canadian Food Inspection Agency has since also mandated HACCP as a requirement for meat and poultry processors to operate.

Why is it important?

 HACCP is a proven method of food quality assurance. It relies on a system of prevention rather than testing and inspection. It uses a “get it right the first time” philosophy which significantly reduces the risk of contamination, and increases the overall quality of the goods produced.

As the value of HACCP becomes more widely recognized, the food industry will have a greater incentive to use it. Already, many non-meat/poultry companies are implementing HACCP and demanding HACCP compliance of their suppliers. This trend could conceivably lead to HACCP becoming mandatory for non-meat/poultry processors to operate as well.

Due to its wide recognition as an effective means of eliminating food safety hazards, HACCP is an important factor in attracting customers. With the high cost of recalls and the risk of lawsuits resulting from food contamination, businesses understand that implementing HACCP is a smart financial move.