Letter of commitment HACCP and SQF

 To whom it may concern, 

We have in place all the necessary documents relating to our HACCP and SQF system, based on risk analysis, in accordance with the requirements of the Food safety enhancement program (FSEP), the Safe Food for Canadians Regulations (SFCR) and the Food Safety Modernization Act (FSMA). All documentation relating to our food safety system is based on the SQF code Edition 9, a standard recognized by the Global Food Safety Initiative (GFSI). 

Boulart’s senior management fully pledges to the principles of HACCP and is committed to providing the quality assurance manager with a necessary number of resources and competence, information, and the necessary power, in order to: 

• Insure proper training and improvement opportunities for all employees, 
• Support the development, the implementation and maintenance as well as the improvement of all programs, in order to work in a HACCP and SQF environment. 

These steps have been taken in order to support the objectives of food security, legality, and the quality of our products, as well as maintaining the governmental requirements, SQF code requirements and all of our client’s requirements. Our year’s main quality objectives will be to: 

• Successfully pass our SQF recertification audit with a score of 95 or more 
• Maintain the customer complaint rate below 0.25 complaints per 10,000 cases sold 
• Achieve product quality compliance of 80% (Reduce the overall plant rejection rate to 20%) 

Boulart’s senior management is committed to ensuring annual revisions of all food Safety (HACCP/ SQF) programs, of all its objectives and to remain informed of the overall performance of the programs, in order to provide help and resources to the HACCP team to ensure the maintenance and improvement of the HACCP and SQF programs. 

We will regularly validate our HACCP and SQF systems through our internal audit program, comprised of, but not limited to, laboratory analysis, temperature measurements, verifications of our critical control points and of the accuracy of the information described in our documents. 

We will ensure that our programs are regularly updated to reflect changes occurring in our establishment. 

We have created a multidisciplinary HACCP team led by Quality Assurance Manager and the HACCP Coordinator/SQF practitioner, whose role is, in collaboration with the members of the HACCP team, to ensure the development, implementation, improvement and maintenance of the HACCP and SQF programs. The involvement of each member of the team depends on the topics under consideration. 

Contact

For any questions or requests for information, we invite you to contact the person below, who will be happy to assist you.

Vice-president Operations: Mario Garcia