Case Study 1: Quality
According to Canadian Food Inspection Agency guidelines our inspectors take a random sample of eggs every shift and check for accurate grade, size and quality.
The exterior of the egg shells are first examined for any defects. Next, placing two eggs in each hand, the eggs are gently tapped together to ensure no cracks prior to candling. A quick spin on the candling light verifies proper movement within the egg and will show any interior defects as well as cracks or anomalies within the shell. Each egg is weighed to ensure it falls within the standard for grade.
A random sample consists of candling 240 eggs on a pallet of 60 boxes.
The results of a random sample are documented. Any results exceeding the regulated tolerance levels are then brought forward to the producing plants.
Case Study 2: Incident Reports
According to EFC guidelines, our inspectors document any anomalies that occur with paperwork, quality, and product loss.
Via an EFC data base, our inspectors record where the product originated, the Industrial Product Verification number, pallet tag number, type of product, date received, date of incident, and a brief description of the incident in a professional, non judgmental, fact based method.
This ensures the affected industry is informed of all incidents by an unbiased third party. This is useful for all when comparing and paying for product.