Flanagan Foodservice Inc., Kitchener is proud to announce that they have achieved Hazard Analysis Critical Control Point (HACCP) accreditation. The accreditation was awarded March 26, 2007 by the Guelph Food Technology Centre (GFTC) and the American Institute of Baking (AIB) International.
HACCP principals are an internationally recognized standard and a systematic approach to the identification, evaluation and control of significant food safety hazards.
"HACCP Accreditation goes one step further. It involves submitting a company's HACCP plan to the scrutiny of objective, highly skilled, third-party auditors from GFTC and AIB International to see that the system is in place and properly configured", commented says Frank Schreurs, GFTC's Vice President of Food Safety and Quality Services.
Continually reviewing systems and procedures is a commitment that Flanagan Foodservice makes to ensure food safety is maintained throughout the distribution chain. Rick Flanagan, Executive Vice President, states: "Food Safety has always been a core value at Flanagan Foodservice. Achieving HACCP accreditation is a way of giving our customers the confidence in knowing that our policies and procedures have been audited by industry experts and meet the highest standards available in the foodservice industry. No operator wants their name in the media associated with a food safety scandal. Knowing that the food they purchase has been handled properly when it arrives at their back door should give them one less thing to worry about in their already busy day."