Vancouver Freeze Dry plant is used to freeze dry fresh strawberries, blueberries, banana, apples, peas, beans and other vegetables and fruits products.
All employees wear aprons, hair nets and gloves.
The facility is SQF level 2 certified in accordance with GFSI requirements.
The cutting machine is cleaned and sanitized in between different batches using approved chemicals.
Once the product comes out of freeze dry chambers, it is only handled with gloves and packaged immediately.
Trays are washed in a a tray washer machine and sanitized using hot water. You must record temperature for wash cycle and sanitizing rinse cycle for each use.
General sanitation is satisfactory.
*A policy or SOP must be developed and sent to our office to prevent allergen transfer from R&D products to main product line.
* The company has requested approval to freeze dry Trypsin enzyme (produced by Neovo Technologies, Abbotsford). Please check with
Health Canada if the process needs approval by Health Canada.
Do not freeze dry Trypsin untill approval process is completed.
* Please send detailed SOPs, floor plans and equipment specifications for approval prior to starting blanched vegetables.
General sanitation is satisfactory.
* Prior health approval must be obtained before starting changing or additions to the product line. |