"I like
to say it's the best bread in the world - and that's not because I work here,"
says Laura Woods, the company's quality assurance and HACCP coordinator. "When
I was in school I worked in some nice delis and markets and I've always remembered
the Manoucher bread coming in. I loved it from day one."
Now Advantage
HACCP certification is just one more thing that sets the company apart.
Manoucher
had HACCP in mind when he started the business in 1983. NASA originally developed
the science-based approach to food safety to protect their astronauts from the
risk of food poisoning in space.
Today, it's the most widely recognized
food safety system in the world. So when Manoucher wanted to prove how sanitary
his operations were, he turned to the Ontario Ministry of Agriculture, Foods and
Rural Affairs Advantage HACCP program.
Under the rigorous program,
the staff worked with consultants to identify food safety hazards in the process
and then developed measures to control each hazard. All the food safety protocols
and monitoring procedures were documented, and the staff received in-depth training
in Good Manufacturing Practices (GMPs) and HACCP.
For example, shipping
and receiving staff learned how to handle higher-risk products like cheese as
safely as possible. "They know what temperature that it arrives at, they
know to make sure that the packages have not been damaged or ripped and that the
pallets are in good condition, and they know what the actual cheese should look
like," Laura explains. There's similar attention to detail at each phase
of the production process.
While the company didn't have to make many changes
to the plant to meet HACCP standards, thanks to Manoucher's foresight, achieving
certification has made a difference.
Manoucher Food now has more credibility
with its customers: high-end retailers like Pusateri's in Toronto and Harrods
in the UK, as well as Air Canada and British Airways.
"Once we had
sent out the letter that we were HACCP certified, I actually had customers calling
me and congratulating us," Laura says.
One customer that used to audit
the plant's food safety program three times a year now makes just one annual visit.
Even
though Manoucher breads are available around the globe, including Asia, Europe
and North and South America, Manoucher's creations are still crafted by hand.
Certification has reduced the hassle of selling their bread abroad..
"It
makes the export process a little easier," says Laura. "We deal with
many different countries, but almost everybody recognizes the HACCP program."
Contact Information:
Laura Woods, Quality Assurance and HACCP Coordinator,
Manoucher Food Co.
Tel: 416-747-1234
Email: info@manoucher.com
Website: www.manoucher.com
"It
makes the export process a little easier," says Laura. "We deal with
many different countries, but almost everybody recognizes the HACCP program."
Figure 1: Manoucher Etminan,
Owner, Manoucher Food Co. 
