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Our seafood processing plant is federal licensed and HACCP approved by CFIA (Canadian Food Inspection Agency). Our plant is close to the offloading port and close to the international airport.

Plant #:	0984
	0790

HACCP is the acronym of Hazard Analysis Critical control Points. The purpose of the HACCP system is to find out and prevent hazards which may cause illness or health problems to the end users of the food products.

This food safety program identifies the hazards, which can be biological, chemical or physical. It also identifies the critical control points. These points represent different stages of food production, so that hazard can be controlled at those points. It also ensure that all the devices involving the food safety are working properly, and records and documents are done about hazards and control methods.

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Phone: (604) 255-7111 Fax: (604) 251-9711 E-mail: info@kayama-canada.com

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