HACCP Stands for Hazard Analysis and Critical Control Point. HACCP is an internationally recognized system for reducing the risk of safety hazards in food.
AIB International, formerly the American Institute for Baking, was founded in 1919 to “put science to work for bakers.” Since then, AIB has grown into one of the world’s foremost training organizations on food safety.
What is BRC Certification?BRC are the British Retail Consortium, the company was founded in 1996 by retailers who wanted to harmonize food safety standards across the supply chain. BRC publish a family of standards referred to as BRC Global Standards and BRC certification is certified compliance with one of these standards. BRC Global Standards are used by over 25,000 certificated suppliers in over 130 countries worldwide.The standards prescribe quality, safety and operational criteria to ensure that manufacturers fulfil their legal obligations and provide protection for the end consumer.
For over 50 years Sunny Crunch Foods led the way in certification, licensing & regulation. Our Founder, Willie Pelzer was the longest standing President of the Canadian Health Food Association. He knew that the protection of people and the foods sources that fed them was crucial to success in business.
At Sunny Crunch Foods, we take our obligations very seriously. The health and well-being of our people, customers, consumers, business partners and communities is of paramount importance to us. With this in mind, we are taking a number of precautionary measures in our business and operating practices.
As a leading North American private label manufacturer, we already have strict safety policies and procedures in place. Our strong biosecurity programs that we follow for food safety also work as protection against any virus. We will continue to maintain these high standards. We are also leveraging our biosecurity and food safety knowledge as we develop and implement measures to enhance our business practices in non-operational environments. We have a visitor screening tool and self-quarantine measures in place.
In our manufacturing plant, we are increasing sanitation in cafeterias, break rooms, locker rooms and washrooms. We stagger break times to reduce the number of people in common areas.