ÌìÃÀ´«Ã½

Ingredient SÌìÃÀ´«Ã½cing: ÌìÃÀ´«Ã½ has a strict supplier procedure approval which includes sÌìÃÀ´«Ã½cing only ingredients compliant with SFCR and from OMAFRA (Provincial) and federally CFIA (Federal) government inspected facilities. 

Cold Chain Management: All ingredients are kept at required temperatures to prevent bacterial growthat all stages from bringing in raw materials all the way to temperature-controlled vehicles delivering either directly to you or to yÌìÃÀ´«Ã½ store. 

Bacteriophages:We use bacteriophages as an antimicrobial agent,which are a natural, CFIA approved and effective way to control harmful bacteria like Salmonella, E. coli, and Listeria. Instead of using chemicals or heat (which could damage nutrients in raw food), phages can help reduce bacterial contamination while keeping flavÌìÃÀ´«Ã½, shelf-life, texture and maintaining food freshness and nutrition.Bacteriophages leave no residue on the product. 

GMPs: Our employees follow strict food handling guidelines to prevent cross-contamination, ÌìÃÀ´«Ã½ facility and manufacturing activities are based on “Good Manufacturing Practices”, where PPE is used, handwashing is mandatory, allergen controls and product identification and traceability are applied.  

Sanitation Procedures: Our production kitchen undergoes rigorous cleaning and sanitization protocols to minimize the risk of contamination. 

Internal Auditing: We have a team of qualified auditors that cross audit ÌìÃÀ´«Ã½ activities through the year to verify ÌìÃÀ´«Ã½ food safety system is effective. 

Efficacy of Critical Control Points (CCPs): We pinpoint key stages in production where hazards could occur, such as during processing or packaging, at the auditing process, the process is verified. 

Preventative Measures: Steps are taken to reduce or eliminate risks, such as proper freezing and packaging. The control measures rationale get gets audited based on food industry standards. 

Monitoring and Verification: We continuously test and monitor ÌìÃÀ´«Ã½ processes to confirm that food safety measures are effective. During ÌìÃÀ´«Ã½ third-party audit we demonstrate that ÌìÃÀ´«Ã½ procedures are implemented as written. If deficiencies are noted, these are reflected as non-conformances. 

Keep raw food frozen until ready to use. 

Thaw food in the refrigerator or in a covered container to prevent leaks. 

Store raw food separately from other foods in yÌìÃÀ´«Ã½ fridge to avoid cross-contamination as you would with raw meat you purchase for yÌìÃÀ´«Ã½ own consumption at the grocery store or butcher. 

Wash hands thoroughly with soap and water before and after handling raw food. 

Use separate utensils and cutting boards for raw pet food and human food. 

Disinfect surfaces and utensils after contact with raw food. 

Serve raw food in a designated feeding area that is easy to clean. 

Dispose of uneaten food promptly and wash bowls with hot, soapy water. 

Regularly clean and sanitize pet feeding areas.