01
Cross-contact controls
Hygiene, cleaning and material management help limit cross-contact according to project characteristics.
QUALITY
CFIA and allergen management
Federal food requirements and allergens are assessed according to product and market.
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02
Traceability and labelling
The team reviews raw ingredients, supplier documentation and applicable allergen statements on the label.
03
Export documentation
Based on classification and destination, the team can identify documents and certificates to verify.
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