Food Safety
Oxford Frozen Foods takes Food Safety very seriously. Our plants operate under a HACCP (Hazard Analysis Critical Control Point) based system 
and our Oxford Facilities are HACCP accredited through AIB (American Institute of Bakeries) and GFTC (Guelph Food Technology Centre).
The processing plants that pack products for our customers are audited by the American Institute of Baking (AIB), on an annual basis and currently hold a Superior rating. In 2010 we successfully achieved the global food safety standard from the British Retail Consortium (BRC) in our Oxford and Hillaton sites.
With an on-site Microbiologist and lab we are able to closely monitor our processing lines, raw materials and finished products to ensure that only the safest products are sent to our customers.
The Oxford Food Group is vertically integrated which allows us to monitor and control most of the raw materials being processed in our facilities.
With the exception of our Battered products facility, the various plants that Oxford Frozen Foods operates are allergen free. The appetizer plant which produces our battered products has an allergen control program in place, and is separated from any of our other processes.
Each plant has its own Food Safety Task Force which audits the plants on an on-going basis and addresses and/or actions items for continuous improvements. We have dedicated individuals who ensure the quality and safety of our products is being upheld.
Did You Know?
Oxford, Nova Scotia is considered the Wild Blueberry Capital of Canada.
