Our Facility

Located in the heart of Welland, Ontario, just a short drive from the breathtaking Niagara Falls, Food Plus More is proud to operate a state-of-the-art, 27,000-square-foot facility dedicated to producing top-quality halal meats. Completed just this year, our facility is designed to uphold the highest standards of quality, safety, and hygiene, ensuring that every product we offer meets the rigorous requirements of our certifications.

1. USDA Regulations:

Comply with the Federal Meat Inspection Act (FMIA) and associated regulations.
Follow guidelines outlined in the Code of Federal Regulations (CFR) Title 9.

2. Facility Design and Construction: Design and construct your facility according to USDA guidelines, including sanitation and processing area requirements.
Develop and implement a Hazard Analysis and Critical Control Points (HACCP) plan.

3. Equipment Approval: Use equipment that meets USDA standards for safety and sanitation.
Ensure that all equipment is approved by the USDA.

4. Personnel Training: Train staff in proper food handling, safety, and hygiene.
Designate a qualified individual to oversee and implement the HACCP plan.

5. Application and Inspection: Submit an application for inspection to the USDA Food Safety and Inspection Service (FSIS).
Undergo pre-operational inspection by USDA inspectors. Obtain necessary permits and licenses from local health authorities.

6. Labeling and Packaging: Comply with USDA labeling requirements for meat products. Ensure packaging materials meet safety standards and are approved.

7. Record Keeping: Maintain thorough records of production, processing, and distribution. Keep records of HACCP plans, testing, and sanitation procedures.

8. Traceability: Implement a traceability system to track the source of raw materials and destination of finished products.

9. Compliance with Other Regulations: Adhere to additional regulations such as environmental standards and labor laws.

10. Ongoing Compliance:
– Be prepared for regular inspections by USDA officials.
– Stay informed about updates and changes in regulations.

1. Canadian Food Inspection Agency (CFIA): Comply with regulations set by the Canadian Food Inspection Agency (CFIA). Familiarize yourself with the Safe Food for Canadians Regulations.

2. Facility Design and Construction: Design and construct your facility according to CFIA guidelines. Develop and implement a Preventive Control Plan (PCP).

3. Equipment Approval: Use equipment that meets CFIA standards for safety and sanitation.

4. Personnel Training: Train staff in proper food handling, safety, and hygiene. Designate a qualified individual to oversee and implement the PCP.

5. Application and Inspection: Submit an application to the CFIA for registration and inspection. Undergo inspections by CFIA officials.

6. Labeling and Packaging: Comply with CFIA labeling requirements for meat products. Ensure packaging materials meet safety standards and are approved.

7. Record Keeping: Maintain comprehensive records of production, processing, and distribution. Keep records of PCP implementation, testing, and sanitation procedures.

8. Traceability: Implement a traceability system to track the source of raw materials and destination of finished products.

9. Compliance with Other Regulations: Adhere to additional regulations such as environmental standards and labor laws.

10. Ongoing Compliance:
– Be prepared for regular inspections by CFIA officials.
– Stay informed about updates and changes in regulations.