What to Look for in a HACCP-Certified Poultry Supplier: A Checklist for Buyers

If you’re a procurement manager, restaurant group buyer, or institutional food service director evaluating chicken suppliers in Ontario, HACCP certification should be your starting point — not your finish line. Here’s a practical checklist for assessing whether a supplier’s HACCP certification actually means what it should.

Documentation

• Request the actual HACCP certificate — not just a verbal claim
• Check the issue date and expiry — certification must be current
• Ask who conducts the audits — third-party audits are stronger than self-certification
• Ask when the last audit was conducted and request a summary of findings

Traceability

• Can the supplier trace a specific batch of product from receiving to shipping?
• Do they maintain lot number records that connect to your delivery?
• What is their protocol if a product recall is issued?

Facility Standards

• Is the processing facility CFIA-registered?
• Are sanitation logs maintained and available for review?
• What temperature controls are documented from processing through delivery?

Halal Certification (if applicable)

• Is halal certification from a recognized third-party certifying body?
• Can they provide documentation for your own clients or inspectors?
• Are halal and non-halal products processed with documented separation protocols?

The Relationship

• How long have they been in business? Can they provide references?
• Who do you call when there’s a problem — and do they have authority to fix it?

D&D Poultry has been HACCP-certified since 2006. CFIA-registered. Halal-certified. We’ve been answering these questions for Ontario food service buyers for over thirty years. We’re happy to provide documentation and references. Contact Darko Janovski at darko@ddpoultry.com or 416-609-9300. For large chain and multi-location accounts, D&D works with McCormack Bourrie Sales & Marketing, our Concord, Ontario food broker partner.