Food Safety System - HACCP
We can help you develop and implement Food Safety Program to meet your specific “HACCP needs”, either as a federal or non-federal plant:
1. FOOD SAFETY ENHANCEMENT PROGRAM (FSEP) DEVELOPMENT, using the CFIA Standards and following Meat Manual of Procedures, FOR FEDERALLY REGISTERED MEAT ESTABLISHMENTS.
2. HACCP Program DEVELOPMENT FOR CFIA REGISTERED PROCESSED FOOD MANUFACTURERS.
3. HACCP Program DEVELOPMENT for NON-FEDERAL PLANTS, using either CFIA, HACCP Advantage - OMAF or AIB Standards.
The programs that are developed include, but are not limited to, the following areas:
- HACCP System development, implementation and maintenance:
- Prerequisite Programs Design with relevant Policies and Procedures,
- HACCP Plan(s) – Hazard Analysis Critical Control Point
Support programs:
- Good Manufacturing Practices (GMPs) development and implementation
- Sanitation Program Design
- Pest Control Program Design
- Recall Program Design
- Customer Complaint Program Design
- Training Program Design: GMPs, HACCP, Sanitation, Basic microbiology/Cross contamination, Food Safety Audit/Self-Inspection
- Records Keeping - In-process check-lists and Quality Control Test Procedures (Product inspection and analysis)
- Validation, verification and reassessment of the HACCP Plan
- Preventive Maintenance Program Development
- Specifications Development of Ingredients and Finished Products
- Shelf life determination - Microbiological evaluation of finished products
- Environmental sampling plan (swabs)
- Food Safety Audits (3rd Party Audits) – HACCP and GMP (internal and external)
- Quality Manual development (Quality Assurance program according to ISO 9000:2000)
- Allergy Prevention Program development
- Layout of the premises
- Blueprints development (AutoCAD drawings), according to CFIA requirement
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