PASA and HACCP
The PASA is the approach adopted by the Canadian Food Inspection Agency (CFIA) to encourage and support the development, the implementation and the maintenance of the Hazard Analysis Critical Control (HACCP) program in all the food processing establishments that are approved by the federal Government.
The HACCP is a systematic control method which aims at preventing, eliminating or reducing to an acceptable level of any biological, chemical and physical hazard. This is a mean of prevention rather than finished product inspection used in the food industry to identify potential food safety; it is applied at all stages of the food production and the preparation processes.
Since 2005, it was required by the federal law and by the meat inspection that all the food plants are required to implement this program in order improves food safety.
Having the conformity of this program is essential to maintain in order to develop a self-inspection control and also have access to many privileges such as exporting to international markets.
Research and Development
Long Phung Food Products Inc. possesses a R&D department which has the function to develop new procedures and to constantly improve their products in order to always meet the current international quality standards.