Our food safety programs

ED has a Hazard Analysis Critical Control Point or HACCP certified food safety program in place that includes monitoring, corrective, verification and documentation procedures.  In HACCP environments, food safety is checked at pre-determined “critical points” in the production process to help prevent hazards before they occur.  Furthermore, our suppliers are also HACCP certified.

• “AA” rating from the Canadian Food Inspection Agency
• Our facility meets all USDA and FDA requirements
• Gold Certification annually from August Silliker Laboratory.  ED scored 96.6% on our last audit
• All QC and production data is held for at least 2 years and is accessible through our computer system
• We conduct organoleptic, chemical and bacteriological testing in house
• A dedicated Agriculture Canada inspector is on the premises daily