Routine inspection of the freeze dry facility. Currently, the facility is freeze drying and packaging the following products:
-Blueberries
-Strawberries
-Cranberries
-other fruit product combinations such as cherries, banana and apples etc
-Trypsin (on behalf of Neova Biotech).
Vancouver Freeze dry has passed the SQF certification in Snack Food Category from NSF International
The Facility has also been licensed by CFIA under the new Safe Food for Canadians Act.
Detailed SSOP and surface testing procedures have been developed for cleaning and residue testing of trays, freeze dry chambers and environmental surfaces.
Detailed sanitation procedures are implemented to clean and sanitize food contact surface and general surfaces in between Trypsin and fruit products.
All hand washing station supplied with liquid soap and paper towels.
Blast freezer #1: -42 degrees C.
Storage freezer < -18 C.
All staff wear clean aprons, hair nets and gloves while in the production areas.
Freeze drying trays are washed using Zep FS Bakery Pan cleaner, rinsed and then sanitized using 200 ppm quats sanitizer (ZEP Amine Z sanitizer).
Food contact surfaces are swabbed ATP activity, Listeria, E.coli, Coliforms and Enterobacteria.
Environmental monitoring ( swabs) are conducted every month. ( includes APC, Enterobacateriaceae, E.coli, Listeria and Salmonella testing).
Chemicals are stored in a separate locked door.
All chemicals on production floor and in washing areas are labelled.
Pest monitoring is conducted by Ecolab.
General sanitation is very good.
Temperature, sanitizer and environmental monitoring logs are up to date. |