Update: June 30, 2014
Our K2 facility has just passed its re-certification audit with flying colours, scoring even higher than our first audit. Our preparations for BRC continue and we hope to have our first BRC audit by the end of the year.
We are very pleased to announce that our K2 Facility received its HACCP Food Safety Certificate on July 26, 2013.
HACCP stands for Hazard Analysis & Critical Control Points. HACCP is a systematic preventive approach to food safety and biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. *
Two years ago, we made the decision to "up our game" in food safety and began the long path to HACCP certification.
Seven Principles of HACCP (from wikipedia)
Principle 1: Conduct a hazard analysis. – Plans determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
Principle 2: Identify critical control points. – A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
Principle 3: Establish critical limits for each critical control point. – A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.
Principle 4: Establish critical control point monitoring requirements. – Monitoring activities are necessary to ensure that the process is under control at each critical control point.
Principle 5: Establish corrective actions. - These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.
Principle 6: Establish procedures for ensuring the HACCP system is working as intended. – Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of a safe product. Plants will be required to validate their own HACCP plans.
Verification also includes 'validation' – the process of finding evidence for the accuracy of the HACCP system (e.g. scientific evidence for critical limitations).
Principle 7: Establish record keeping procedures. – The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.
We chose to be certified under the new AHA program developed by the Alberta & Canadian Governments.
Alberta HACCP Advantage (AHA!) is a voluntary program established by Alberta Agriculture and Rural Development (ARD), in cooperation with Agriculture and Agri-Food Canada. AHA! is a food safety program that has resources to assist processors in developing, improving and implementing a food safety system to meet the requirements of their current customers and may also help gain new customers. AHA! was developed to complement current food safety regulations, and to facilitate consistent program development within the processing industry.
The goal of the Alberta HACCP Advantage (AHA!) program is to assist processors in implementing a complete and effective food safety program. An effective food safety program identifies hazards and measures to prevent, eliminate or reduce hazards during the processing and production of food. It is an outcome based approach, which provides flexibility during implementation, regardless of your operation. *
To qualify for certification, facilities must comply with the 7 principles and undergo an extensive audit by an outside agency. For one week in May of this year, an auditor from QMI-SAI Canada Ltd. reviewed our facility, procedures & documentation.
On July 26, we received our official certificate.
We are one of only 4 AHA HACCP Certified Facilities in Alberta and we are very proud of the hard work done by all our staff (especially Charmei, our HACCP Coordinator) to achieve this benchmark.
We're not done yet.
We had originally planned to complete HACCP certification of our smaller K1 facility by the end of next year, but we have recently made the decision to certify both our K1 & K2 facilities under the even more stringent BRC Global Food Safety Standards. BRC certification is the world's leading standard for food safety and will further our commitment to provide our customers with the safest possible gluten free food.
< 5ppm gluten: Labeling and Science vs the Real World
Gluten Testing & our New Lab Tested Gluten Free Logo
Kinnikinnick Foods Receives Kosher Certification
Kinnikinnick's Position on Oats in Gluten Free Food
The Importance of a Dedicated Gluten Free Facility
Keeping "Gluten Free" Free Of Gluten