HACCP compliant since 1999.
St. Helen’s Meat Packers has been operating under HACCP guidelines since January 11, 1999. HACCP stands for Hazard Analysis of Critical Control Points an internationally accepted, scientifically developed audit system that is used to identify and deal with potential food safety issues. The program is designed to maximize food safety and minimize any potential physical or biological hazards, through continuous monitoring and verifying procedures.
Food Safety. Our Number One Priority.
Our continued success is directly linked to the quality and consistency of our products. Every customer must know with certainty that the meat products they receive are totally safe and of the highest quality. As such, St. Helen’s is completely committed to ensuring that neither quality nor product safety are ever compromised.
Our Food Safety and Quality Assurance Program is managed and monitored by highly qualified full time St. Helen’s staff. Operating under stringent HACCP rules, our Director of Food Safety and dedicated technicians ensure that meat products are inspected and tested on a regular schedule and on a random basis at various points in the process. This includes microbiological testing and utilizes both in-house and outside laboratories to constantly verify food safety.
Food handling procedures are also monitored and verified for consistency and technique. Our Quality Assurance Staff does not limit themselves to outside guidelines, and are constantly searching for ways to improve our own rigorous safety procedures.
St. Helen’s Meat Packers is a federally inspected plant authorized by the Canadian Government to export meat products worldwide. Federal Meat Inspectors and veterinarians from the Canadian Food Inspection Agency (CFIA) are on our premises and in our plants on an ongoing basis. They check every aspect of the production process as required to verify our compliance to the guidelines set down for federal operations. For more information about CFIA see www.inspection.gc.ca.
|Nothing is left to chance. Our own internal on site laboratory, as well as independent outside laboratories constantly verify food safety.|
|High speed Feeder used in MAP packaging.|
|All beef is temperature stabilized before processing, ensuring a longer shelf life.|