Standards

At EFG, quality and safety are our guiding principles. Both our federally registered plant and our provincial plant implement Hazard Analysis Critical Control Point (HACCP) systems that meet the requirements of the Canadian Food Inspection Agency. Both plants have also been ISNA Halal certified to produce Halal food products. EFG has obtained meat and fish licences.

Through continuous quality improvement and the application of Good Manufacturing Practices (GMPs), we provide premium food products and services for our clients and customers.

Hazard Analysis Critical Control Points (HACCP)

Hazard Analysis Critical Control Points (HACCP) are internationally recognized principles to control food safety.

The Canadian Food Inspection Agency’s Food Safety Enhancement Program (FSEP) encourages and supports the development, implementation and maintenance of HACCP systems in all federally registered establishments.

Based on risk assessment, the HACCP system prevents food safety problems by providing control throughout the manufacturing process at critical steps identified as Critical Control Points (CCPs). These points permit operators to detect and control hazards before products are distributed.

Under FSEP, establishments are required to monitor and verify manufacturing processes, maintain records of their HACCP system and update the HACCP system regularly.

ISNA Halal Certification

EFG has received ISNA Halal certification since 1999 and offers a variety of Halal foods for the Muslim community.

The ISNA Halal Certification Agency (HCA) was set up by the Islamic Society of North America (ISNA) to certify Halal food products produced and manufactured in Canada and the U.S. Once certified, food packages will carry the Halal logo to assure Muslims that the packages contain Halal food that meets the requirements of Islamic law.