|F. G. Lister used the
official HACCP Guidelines to develop it's food handling procedures.
||One of the methods used
in F. G. Lister food handling procedures is keeping a constant cold
chain for the shelf life of the product.
||F. G. Lister is fully
accredited in the incorporation of HACCP Guidelines in all stages
of food preparation, storage and transportation.
|For Toronto-based F. G. Lister &
Company, which serves a vast cross section of customers, including
national chain stores, food service distributors, national fast-food
chains, independent restaurants and local jobbers, quality assurance
is much more than a checklist or a training program. It's an attitude
that permeates the organization's three facilities.
"Our most important focus is implementation," says Tony
Arrigo, whose family has operated F. G. Lister & Company since
purchasing it in 1959. "We are the gatekeepers of food safety,
what we send out has to be fresh, clean and safe every time. We
train every staff member that they are the eyes of the company and
it's their job to make sure that quality is upheld at every step."
In the late 1990s Arrigo and the Lister management team decided
to formalize its commitment to quality by seeking out HACCP certification
from the Guelph Food Technology Centre. In 2003 Arrigo and his quality
assurance manager Mohammad Zosherafatein hit their marks. After
six long years of preparation, Lister was the first produce distributor
in Canada to earn the HACCP certification, a milestone celebrated
by the entire company. According to Arrigo, HACCP certification
was achieved through efficient teamwork between HACCP team members
and all employees.
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