HACCP

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized, science-based, food safety system that is used to help ensure the manufacture of safe food products. HACCP is designed to prevent, reduce or eliminate potential biological, chemical and physical food safety hazards. During the implementation of a HACCP system, potential hazards are identified and control measures are implemented at specific points in the manufacturing process. It is focused on preventing problems before they occur. Implementing HACCP can benefit food processing establishments through improved food safety, reduced costs, business liability protection and enhanced process control.

Non-federally Registered Establishments

The Advantage HACCP Programs has been developed as part of the initiative by the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) to provide an approach to HACCP and HACCP recognition framework that is feasible and practical for small and medium sized food processors.

• Click here for a list of Advantage Certified Plants

Federally Registered Establishments

The Food Safety Enhancement Program (FSEP) is the Canadian Food Inspection Agency's (CFIA) approach to encourage and support development, implementation, and maintenance of HACCP systems in all federally registered establishments of the meat, dairy, honey, maple syrup, processed fruit and vegetable, shell egg, processed egg, and poultry hatchery sectors.

• Click here for information on CFIA Food Safety Enhancement Program