http://blog.mapleleaf.com/2009/10/food-safety-information-sharing-in-practice-283 Our Journey to Food Safety Leadership Fri, 19 Nov 2010 09:12:04 +0000 hourly 1 http://wordpress.org/?v=3.0.3 http://blog.mapleleaf.com/2009/10/food-safety-information-sharing-in-practice-283/comment-page-1#comment-1579 Editor Tue, 03 Nov 2009 20:47:33 +0000 http://blog.mapleleaf.com/?p=283#comment-1579 Thank you for your note Ed, I will pass this along to a member of the Food Safety team for follow-up. Thank you for your note Ed, I will pass this along to a member of the Food Safety team for follow-up.

]]> http://blog.mapleleaf.com/2009/10/food-safety-information-sharing-in-practice-283/comment-page-1#comment-1577 Ed halford Tue, 03 Nov 2009 19:56:37 +0000 http://blog.mapleleaf.com/?p=283#comment-1577 Please call us as we would like to have our team speak with you concerning listerosis and the concerns you have had at your facilities, please call 519. 241 .0048 for further information - Our company used the knowledge that we've acquired over many years of being in the food industry and teamed it with Microbial control. Years servicing the food industry has allowed our team to identified critical control points where microorganisms needed to be effectively controlled. This technology is applied throughout the entire process, controlling microorganism growth in areas where critical demand is needed. This approach complies with all the HACCP programs Please call us as we would like to have our team speak with you concerning listerosis and the concerns you have had at your facilities, please call 519. 241 .0048 for further information – Our company used the knowledge that we’ve acquired over many years of being in the food industry and teamed it with Microbial control. Years servicing the food industry has allowed our team to identified critical control points where microorganisms needed to be effectively controlled. This technology is applied throughout the entire process, controlling microorganism growth in areas where critical demand is needed. This approach complies with all the HACCP programs

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