Allergy & Food Safety Statement

All products are prepared in a federally inspected and HACCP-certified facility operating under the standards of the Canadian Food Inspection Agency (CFIA) and the Safe Food for Canadians Regulations (SFCR). Strict food safety, sanitation, and handling procedures are followed throughout production to minimize the risk of cross-contamination.

To further ensure product integrity and allergen control, the following measures are in place:

• Dedicated production areas and equipment segregation:
  Beef, pork, poultry, and other meat products are processed in physically segregated areas or on dedicated lines where feasible. Raw and ready-to-eat areas are strictly separated.
  
  
• Scheduling and sequencing:
  Allergen-free or single-protein runs are prioritized, with thorough cleaning and sanitation between different products.
  
  
• Validated cleaning protocols:
  Equipment undergoes rigorous cleaning and verification (e.g., ATP swabbing or visual inspection) between production batches to prevent carryover.
  
  
• Employee training and hygiene:
  Staff follow strict protocols for handwashing, clothing changes, and tool use to avoid cross-contact.
  
  
• Supplier controls:
  Incoming materials are verified for allergens, with specifications prohibiting undeclared priority allergens.
  
  
• Seafood/Fish handling:
  We do not process seafood or fish products at our facilities. Boxed seafood/fish products are received, segregated in cold storage, and handled only for distribution. No opening, repackaging, or further processing of seafood occurs on site.
  
  
• Ongoing verification:
  Internal audits, third-party reviews, and HACCP plan reassessments ensure continuous improvement.

This facility does not use nuts, gluten-containing ingredients, or other common priority allergens in the production of our meat products. Consumers with severe allergies should always review product labels carefully and contact us directly with any questions.