Quality control

ED was one of the first food manufacturers in Canada to adapt HACCP. The Hazard Analysis and Critical Control Points program is a systematic preventive approach to food safety that provides rigorous control at critical points throughout the manufacturing process.

HACCP certified since 2000
HACCP is used at all stages of food production and prep including packaging and distribution
“AA” CFIA-rated
Gold certification from external auditors
Data collection for accurate Country of origin labeling begun in 2007
Nuts, peanuts or artificial trans fats are not used in the ED facility