Hazard Analysis and Critical Control Point

(HACCP)

Clear Creek Organics recognizes that food safety is a prime concern to not only consumers and health agencies but to our company as well. To ensure CCO is providing the safest food possible, we have begun the long process to develop a HACCP plan.

The first step was to take the implementation workshop in Saskatoon, May 17 -19. Erin Hiebert, HACCP Development Program Coordinator at the Food Centre, lead the three day course that  included a tour, lectures and discussion.

The participants agreed that this first step in developing a full plan was valuable to them. The process of creating written guidelines and protocols re-confirmed what many are presently doing but ensures that changes in personnel or locations will continue providing safe food for our clients.

Interested people or food production companies in HACCP can contact:

Erin Hiebert
306.964.1818

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