Food Safety

Aliments ED Foods’ food processing facility is proud to be HACCP certified since February 2000. It is a reflection of our promise to provide our customers with consistent safe, reliable and quality products.

As one of the first food manufacturers in Canada to adopt HACCP, our program has evolved to prevent the possibility of a multitude of potential hazards. Years of Gold standard performance on third party audits of our HACCP program demonstrates our commitment to establishing and following safe food production practices.

Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.

The HACCP system prevents food safety problems by providing control throughout the manufacturing process at critical steps identified as Critical Control Points (CCPs). The system is used at all stages of food production and preparation processes including packaging, distribution, etc.