H.A.C.C.P.:  Hazard Analysis and Critical Control Point.

A set of principles for controlling food safety, H.A.C.C.P. is recognized internationally as the incoming standard for food safety. With the assistance of Agriculture Canada, inspectors review and assess the production processes ensuring that G. Brandt Meat Packers Ltd. provides the highest standards in high quality deli meats for their customers.

For more information on the HACCP program go to www.haccp.ca

G. Brandt Meat Packers Limited is very proud to announce the recent recognition by the Canadian Food Inspection Agency for their Hazard Analysis Critical Control Point (HAACP) program. We have achieved this recognition through the efforts of all our employees. By adherence to our established Good Manufacturing Practices and the food safety controls that have been implemented at our production facility, we achieve HACCP recognition, formally, on April 12, 2000.

Our mission to produce safe, wholesome, high quality ready-to-eat meat products, makes our HACCP program the most critical aspect of our manufacturing process. As always, using the finest ingredients enables us to continue to produce the quality products our customers have come to expect. Through the company's commitment and the continuous improvement process, Brandt Meat Packers strives to uphold its reputation in quality, wholesomeness and food safety. We would like to thank you, our loyal customers, for you continued support.

Mrs. Brandt-Kuehn President	Mr. Otto Rosenmeir General Manager
Mr. Adolf Martens Plant Manager	Mrs. Brigitte Brandt-Welzel V.P. Sales & Marketing
Ms. Ingrid Hepner QA Manager / HACCP Coordinator