Food Safety

Tamsco Food Systems Inc. takes food safety very seriously. Our Federally Inspected HACCP certified establishment along with monitoring and verification of our HACCP system ensures food safety from the purchasing and receiving of raw materials, safe food practices throughout production including CCP,s (Critical Control Points), right through to the sanitation and maintenance of our establishment. Here are a few things we do to ensure our products are safe for you.


Tamsco is a federally registered HACCP (Hazard Analysis Critical Control Point) recognized food establishment #646, inspected by CFIA (Canadian Food Inspection Agency) on a daily basis to ensure our food safety practices are followed as written and are up to date with Health Canada and CFIA guidelines.

To ensure our customers Tamsco Foods meets the highest of food standards, we undergo a 3rd partied Audit on an annual basis conducted by GFTC (Guelph Food Technology Centre), and currently hold a Gold Standard certificate with them.

During Production

Tamsco uses a unique real fire grill along with our sous vide process to ensure the shelf life and safety of our products. During production, once our products have reached a safe internal temperature of 76.7 C / 170 F there are no post cooked contact surfaces, eliminating any chance of harmful bacteria’s entering our products, ensuring the products you eat are safe for you.

Micro Testing

To ensure our products are safe to eat, Tamsco sends product samples to an accredited lab for micro organism analysis to ensure our products are free from Listeria, Salmonella, Ecoli, and are within Health Canada’s guidelines for Aerobic Colony Counts.

Tamsco performs environmental swabbing on all food contact surfaces to ensure our production environments are free from Listeria, Salmonella, Ecoli, coli forms, and are within Health Canada’s guidelines for Aerobic Colony Counts.

Tamsco uses a municipal water source along with a triple water filtration system for the water and ice we use throughout our production areas. To ensure our water and ice used in production is safe Tamsco sends samples to an accredited lab to ensure the water and ice used is free from Listeria, Ecoli, Coli forms, and are within Health Canada’s guidelines for Heterotrophic Plate Counts.

Incoming Materials

All suppliers are subject to a supplier approval process which ensures the raw materials we receive meet our specifications, and have been handled in an appropriate manner to ensure all food safety requirements have been met prior to receiving them into our establishment.

Food Safety at Home

  • Wash hands before and after handling food products
  • Wash hands, utensils, and work tops thoroughly after handling raw meats
  • Store meats away from other food groups.
  • Store meats in the refrigerator, and raw meats on the bottom shelf to avoid dripping onto other food groups
  • Cook meats to a safe internal temperature (poultry 74C / 165F)
  • Refrigerate left over meats
  • Re-heat meats to at least 74C / 165F