In February 1999, A. Lassonde Inc. became the first manufacturing company in Canada to receive recognition from the HACCP program of the Canadian Agency of food inspection in the industry of transformation and packaging of juices and drinks for consumption.

As part of the Food Safety Enhancement Program, Agriculture and Agro-Food Canada as well as Health Canada encourage companies in the food industry to implement hazard analysis of critical control point systems in their transformation installations. In the industry, we often use the acronym HACCP which stands for Hazard Analysis Critical Control Point system.

This program of preventive measures includes politics, procedures, working methods and control plans for the lengthy manufacturing process of foodstuffs. This hazard analysis of critical control point system begins with transportation, warehousing and analysis of raw materials, followed by the control of manufacturing procedures and technology; it is then completed with the finished product verification and its distribution. Furthermore, during the entire process, monitoring and damage control measures are present.

With the implementation of the HACCP program within the Company, our consumers are assured to obtain safe products that respect the highest standards of health. At A. Lassonde, quality is our priority.