Did you know that Sparkling KiKi Maple Water is copacked in  HACCP certified facility?  

What does HACCP stand for ?  Hazard Analysis Critical Control Point (HACCP)

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

This is a significant milestone for the company. Prior to 2024 our copackers where CFIA certifiied CFSR, HACCP provides the next level of assurance that opens more doors for us across Canada, around the globe, around the corner and throughout our communities. 

Our Warehousing Supply Chain Partner Cantrina Freezer Warehouse in Brampton is HACCP certified, BRC,FDA & Kosher Certified  https://cantrinafreezer.com/ 

Many people do not know what HACCP means. So I did a google search to compile some info and clarity for us. 

https://www.google.ca/search?q=haccp+certification&sca_esv=415243b206e29025&sxsrf=ADLYWIKaqC6akziDdmNC5Vjy5oantzoy_g%3A1730323925103&source=hp&ei=1aUiZ728A5uU5OMP6_XS6Qc&iflsig=AL9hbdgAAAAAZyKz5YccP_LoaL3UG_z5VAOY8aSpBcW9&oq=haccp&gs_lp=Egdnd3Mtd2l6IgVoYWNjcCoCCAEyChAjGIAEGCcYigUyCxAAGIAEGLEDGIMBMggQABiABBixAzIFEAAYgAQyCBAAGIAEGLEDMgUQABiABDIFEAAYgAQyBRAAGIAEMgUQABiABDILEAAYgAQYsQMYgwFIoRtQAFiHB3AAeACQAQCYAW2gAdIDqgEDMy4yuAEByAEA-AEBmAIFoALoA8ICEBAuGIAEGNEDGMcBGCcYigXCAgQQIxgnwgIOEAAYgAQYsQMYgwEYigXCAg4QLhiABBixAxjRAxjHAcICERAuGIAEGLEDGNEDGIMBGMcBwgIIEC4YgAQYsQPCAgsQLhiABBixAxiDAcICCxAuGIAEGLEDGNQCmAMAkgcDMi4zoAffNg&sclient=gws-wiz

https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-principles-application-guidelines

https://en.wikipedia.org/wiki/Hazard_analysis_and_critical_control_points

https://www.bdc.ca/en/articles-tools/entrepreneur-toolkit/templates-business-guides/glossary/haccp-certification

Why is HACCP certification important?

The international HACCP certification can confirm that a company has set up a system to ensure the safety of its food products. “It means that you’ve assessed the risks and are controlling your critical points,". explains Isabelle Ledoux, Senior Business Advisor, BDC Advisory Services.

Phase 1: HACCP pre-certification programs

Phase 2: the HACCP plan

-Critical control points

-A traceable system

Phase 3: Deployment of the HACCP plan

Phase 4: The HACCP audit

Is HACCP certification mandatory in Canada?   No, but several major companies and chains do specifically request it.

What are the main steps involved in obtaining HACCP certification?

Creating the plan
Putting together a team
Describing the process
Putting together a risk analysis
Determining critical control points
Setting critical limits
Developing monitoring procedures
Determining corrective actions
Developing auditing procedures
Setting up record-keeping and documentation
Keeping the HACCP plan up to date

Professional Development 

HACCP Managers Certificate Course

https://www.safecheck1.com/product/haccp/     

CANADIAN CERTIFIED  HACCP PROFESSIONAL

https://foodcert.ca/canadian-certified-haccp-professional/

HACCPCanada is a HACCP System Certifying Body

https://www.haccpcanada.net/

Our Warehousing Supply Chain Partner Cantrina Freezer Warehouse in Brampton is HACCP certified, BRC,FDA & Kosher Certified and a client of HACCP Canada

https://cantrinafreezer.com/   

A local business that many of us are familier with in transporation industry is HACCP certified https://www.kriska.com/

Canadian College Of Food and Health

https://www.ccofah.org/haccp-certification-course/

Free Online HACCP Courses

ttps://alison.com/tag/haccp

The Food Safety Enhancement Program approach to a preventive control plan

https://inspection.canada.ca/en/preventive-controls/preventive-control-plans/food-safety-enhancement-program

Everything You Need to Know About HACCP - Canadian Institute of Food Safety

https://blog.foodsafety.ca/everything-you-need-know-about-haccp

https://ivari.ca/maple/conquering-blue-monday-tips-to-brighten-your-mood-on-the-years-gloomiest-day/?utm_source=newsletter&utm_medium=email&utm_campaign=ivari_info_jan_8

This morning I received a lovely email and one of the articles was about the Monday Blues. I forgot about this, I guess it happens to many people.

"Mondays typically aren’t fun for most people. The weekend is over, it’s the start of the work week with many emails to catch up on, and there are five days to go until you have two glorious days off again."

1st Tip 

One of our ESG initiatives at Natures Energy Water Corporation (NEWC) and Brock Shores Financial is to plant trees. Today NEWC invested in planting an additional 127 trees in Ontario on behalf of our beverage brands Sparkling KiKi Maple Lemon, Cranberry, Blueberry, and Strawberry. These beverages are made from 100% Pure Canadian Maple Sap. I invite you to check out one of the organizations that we have discovered and partnered with to do this for us. Here is a link for a gift to plant a free tree of your own.

Cheers ! Tim Ross , Chief Weekend Warrior NEWC

"The best time to plant a tree was 20 years ago. The second best time is now." - Chinese Proverb 

Plant your free tree at link below

http://onetreeplanted.refr.cc/timothyross

http://onetreeplanted.refr.cc/timothyross

 
One of our local amazing advocates and retailers in Merrickville, Ontario

Blueberries are spherical or semispherical or semispherical, tiny, soft, and sweet blue fruits ranging from 0.7 to 1.5 cm in diameter.

These fruits can be consumed without peeling or cutting and contain glucose and fructose. Blueberries were popularized as a “super fruit” due mainly to their high antioxidant activity and abundant bioactive compounds.
Despite the benefits of blueberries, they are seasonal fruit.
Lowbush blueberries are typically grown for processed blueberries used in baked goods, yogurts, and fresh and processed organic fruit.
Highbush blueberry fruit is used fresh and frozen for use in processed foods.

In countries that are large blueberry producers, blueberries not intended for fresh consumption are most often frozen in fluidized tunnel freezers. In the world markets, fresh blueberries are sold in retail packages, and frozen blueberries are sold in bulk packages.

The latter, as half-products, are used for processing, that is, for making jams, conserves, or juices. Fruit collected by machine is sorted and stored, and most of it is later sold for industrial processing. The advantage of such a procedure is the effective use of almost the entire crop. Even unripe and defective fruit can be processed.
Healthy but damaged fruit is processed as an ingredient for yogurts or ice creams, whereas unripe fruit is treated as a source of selected biologically active compounds.

Generally, blueberries in a fresh form consist of water, carbohydrates, proteins, and fat. Blueberries are a good source of dietary fiber that constitutes 3% – 3.5% of fruit weight, which may be varied depending on the horticultural practices.
Besides the taste, the main interest in this fruit is due to the moderate vitamin C content and other vitamins like vitamins A, D, and E. One hundred grams of blueberries provide, on average, 10 mg of ascorbic acid, which is equal to 1/3 of the daily recommended intake.
Moreover, blueberries have bioactive compounds such as flavonoids (especially anthocyanins), tannins, and phenolic acids, as well as various beneficial health properties attributed to blueberries.

*The active compounds may be varied depending on the horticultural practices of the plantation.

#crop #crops #botany #agriculture #agricultureandfarming #farm #farming #horticulture #plant #plants #plantfact #plantfacts #blueberry #berry #berries #anthocyanin #nutrition #nutritionalfact #vitamin #fiber #minerals #health

Wow, gleaned from AgTech FoodTech Group on LinkedIn, by Chang Hong Eyu