At Canpro Nutrition Association, we believe that setting and maintaining high industry standards is crucial for ensuring the quality, safety, and reliability of protein products. Our Industry Standards initiative is at the core of our efforts to advance the protein sector and foster consumer trust.

At Canpro Nutrition Association, we are committed to ensuring the highest standards of quality, safety, and sustainability in protein production. Our production rules serve as a comprehensive guide for manufacturers, covering all aspects of the production process from raw material sourcing to final product packaging.

1. Raw Material Sourcing

1.1 Supplier Approval

All suppliers must undergo a rigorous approval process

Suppliers must demonstrate compliance with food safety regulations and sustainability practices

Regular audits of suppliers are conducted to ensure ongoing compliance

1.2 Traceability

Each batch of raw materials must be traceable back to its source

Documentation must include origin, harvest/production date, and transportation details

1.3 Quality Standards

Raw materials must meet specified quality parameters (e.g., protein content, freshness, absence of contaminants)

Regular testing of raw materials is required to verify quality

2. Processing Methods

2.1 Approved Technologies

Only approved processing technologies may be used

New technologies must undergo a thorough evaluation process before approval

2.2 Process Validation

All processing methods must be validated to ensure consistency and effectiveness

Validation studies must be documented and regularly reviewed

2.3 Process Controls

Critical control points must be identified and monitored throughout the production process

Acceptable ranges for critical parameters (e.g., temperature, pH, pressure) must be established and maintained

3. Hygiene and Sanitation

3.1 Facility Design

Production facilities must be designed to facilitate cleaning and prevent cross-contamination

Proper segregation of raw materials, work-in-progress, and finished products is required

3.2 Cleaning Procedures

Detailed cleaning and sanitation procedures must be established and followed

Effectiveness of cleaning must be verified through regular testing

3.3 Personal Hygiene

All personnel must adhere to strict personal hygiene standards

Appropriate protective clothing must be worn in production areas

4. Quality Control

4.1 In-Process Testing

Regular testing of in-process materials is required to ensure quality standards are maintained throughout production

4.2 Finished Product Testing

Each batch of finished product must undergo comprehensive testing before release

Testing must cover nutritional content, microbiological safety, and any relevant quality attributes

4.3 Shelf-life Studies

Shelf-life studies must be conducted to determine appropriate expiration dates

Ongoing shelf-life verification is required to ensure product stability

5. Packaging and Labeling

5.1 Packaging Materials

All packaging materials must be food-grade and suitable for the specific product

Packaging must protect the product from contamination and degradation

5.2 Labeling Requirements

Labels must comply with all relevant regulations and Canpro Nutrition Association standards

Clear and accurate information on ingredients, nutritional content, and allergens must be provided

6.Environmental Sustainability

6.1 Resource Efficiency

Producers must implement measures to minimize water and energy consumption

Waste reduction and recycling programs are required

6.2 Sustainable Sourcing

Where applicable, raw materials should be sourced from sustainable and responsibly managed sources

6.3 Carbon Footprint

Producers are encouraged to measure and reduce their carbon footprint

Annual sustainability reports are recommended

7 Documentation and Record-Keeping

7.1 Production Records

Detailed records of each production batch must be maintained

Records should include all critical parameters, test results, and any deviations from standard procedures

7.2 Traceability Records

A system for forward and backward traceability must be maintained

Mock recall exercises should be conducted regularly to verify the effectiveness of the traceability system

7.3 Training Records

Records of employee training on production rules and procedures must be kept up-to-date

8 Continuous Improvement

8.1 Internal Audits

Regular internal audits must be conducted to ensure compliance with these production rules

8.2 Management Review

Management must regularly review the effectiveness of the production system and implement improvements as needed

8.3 Innovation

Producers are encouraged to continuously seek ways to improve product quality, safety, and sustainability

For more detailed information on specific aspects of these production rules, please refer to our comprehensive guidebooks or contact our technical support team.