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Our
bio security program ensures that all incoming ingredients and finished
feeds meet our nutritional and quality specifications. Every Wetaskiwin
Co-op staff member is educated and trained to assure that Bio-Security
is not compromised and that all aspects of the mill operation meet the
highest standards possible - storage and handling of feed ingredients,
mixing and processing of the formulas, cleaning and maintenance of
equipment and facilities, loading, transportation, and unloading of
finished feed. Every member of our staff is trained to follow rigid
off-site practices to retain our bio-secure environment.
 We
are an H.A.C.C.P. Approved
Facility (Hazard Analysis Critical Control Point). We employ strict
protective measures to prevent the communication of disease or infection
from one farm to another. When warranted, as an added safeguard, prior
to a truck entering your yard the delivery driver stops and sprays the
tires of the truck with a virucide and fungicide. At the same time the
driver changes to boots that are also freshly sprayed with virucide and
fungicide. During the delivery process the driver wears a
new pair of sterile
disposable gloves. As an added precaution upon leaving your yard the
driver stops at the entrance to your yard, again sprays the tires of the
truck and removes the boots and gloves before driving away. If you come
to the mill to pick up a load of feed one of our mill hands will spray
your truck tires before you drive into the loading area in situations
when warranted.
Management and staff participate in continuous education in the field of
bio-security, as well as other health and safety issues pertaining to
our industry. To stay abreast of government regulations, consumer
needs, and changes within the industry, we communicate regularly with
our customers, maintain a constant rapport with government agencies and
leaders within the industry.
Quoted from: Canadian Food Inspection Agency, The Food Safety
Enhancement Program (FSEP)
"Canada has a very effective food
inspection program....
Under the Food
Safety Enhancement Program (FSEP) each food processing establishment is
responsible for developing a Hazard Analysis Critical Control Point (HACCP)
system tailored to its own products and operations.
HACCP is a
systematic and preventive approach to achieve food safety standards.
Originally developed in the United States to guarantee the safety of
astronauts’ food in space, HACCP is now being adopted world-wide as a
scientific, straightforward and effective approach to enhance food
safety. The advantage of using the HACCP system lies in the control it
provides at all times over food safety in the processing plant, from
receiving raw materials to shipping the final products.
The HACCP approach is
aimed at identifying hazards in food production, controlling hazards at
critical control points in the process, and verifying that the system is
working properly. For example, a specified heat process, applied for a
prescribed time and temperature to destroy bacteria, is a critical
control point (CCP)...."
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