“It’s important for us to have the best quality equipment we can find, because not only are we looking for efficient production, we also need to ensure that our cheeses are made and packaged in the safest manner possible,” says Ghosh, citing the company’s all-important HACCP (Hazard Analysis and Critical Control Points) food-safety protocol certification; an on-site quality assurance laboratory staffed with six full-time scientists; and outside lab testing to ensure optimal product safety.
SAFETY FIRST
Photo by Sandra Strangemore
“Salerno is fully committed to the focus of safe work practices for both our products and employees,” Ghosh asserts.“In 2006 we implemented the Work-Well Occupational Health Program that was approved by the Workplace Safety & Insurance Board.
“We strictly
adhere to this health-ands afety program to ensure that our employees work in the safest environment possible,” says Ghosh.
As for Salerno’s environmental record, Ghosh points to the recently-installed, multimillion-dollar, on-site wastewater treatment system, as well as installation of additional ultra-filtration equipment that enables the company to process the byproduct whey—once considered to be a waste—into a protein concentrate widely used in formulation of bodybuilding supplements.
And while like many other Canadian cheese producers, Ghosh thinks Canada’s antiquated milk supply quota system could use a long-awaited overhaul, he says the company is doing many things right to
keep rising through the dairy industry’s ranks in coming years despite the occasional regulatory headaches.
“We have done quite well so far, in large part by constantly upgrading our production and packaging equipment,” Gosh sums up, “but I can also assure you that Salerno is nowhere near done growing its business just yet.”
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