• Administrated and audited by CFIA
HACCP: International
• Regulation in:
– U.S. – Japan – Australia – New Zealand
• Canada
– Voluntary in most food sectors – Mandatory in federally registered
meat, fish and seafood processing facilities
FSEP Manual (2012)
• Section 1: FSEP Description • Section 2: Responsibility • Section 3: HACCP System Documentation • Section 4: Recognition Process • Section 5: Changes to a recognized HACCP
Food Quality Systems
TQM
Quality Control
Quality (SQF, ISO 9000)
HACCP Plans
Pre-requisite Programs
History and Objective of HACCP
• NASA requested Pillsbury to create food for astronauts in 1959
Ten Main Reasons for Food Poisoning
1. Inadequate cooling/refrigeration, food left at room temperature * 2. Too long between preparation and consumption * 3. Inadequate reheating 4. Inadequate cooking 5. Cross-contamination from raw to high risk/RTE foods * 6. Infected food handlers * 7. Inadequate hot holding temperature 8. Inadequate hand washing * 9. Contaminated raw foods and ingredients * 10. Improper cleaning of equipments and utensils * * Items can be controlled by prerequisite programs
System • Section 6: CFIA Verification of FSEP Voluntarily
Recognized Establishments
Goal of Business
“Minimizing loss is as much improvement as maximization of profits”
Relationship of HACCP and Regulatory Food Safety Programs (RFSP)
• At processing level – HACCP fully represented in RFSP (i.e, FSEP, QMP/HACCP Advantage)
Responsibilities and Programs within
Canadian Governments
• Levels of Canadian Governments • Food safety-related agencies atd municipal
General Introduction to Prerequisite Program of HACCP
Winston Gao
Outline
• Self-introduction • Common programs involved in food
industry and Canadian Governments • HACCP system • FSEP program • GMP/Pre-requisite program • Reference resources
Reasons for Implementing Prerequisite Program
• Food Safety (consumers, customers, international trade)
• Legal Liability
• Product quality (longer shelf life & less consumer complaints)
• FSEP (Food Safety Enhancement Program) – Prerequisite programs + HACCP plans + Validation + Maintenance/Reassessment
• Based on International Codex Alimentarius Code
Self-introduction
• Name
• Background
• Current job function
• Your objective of attending this training
Global Food Safety Initiative Standards
• SQF–Safe Quality Food -- Level 1, 2, 3 • BRC (British Retail Consortium) Food Standard • ISO 22000 • others All of them – HACCP based, food retailers requested
• Objective: 100% food safety
• Not rely on finished product inspection only
• Focus on process control, and record keeping
• Systematic, preventative program
HACCP System
CODEX – HACCP
HACCP SYSTEMS = Food Hygiene Programs + HACCP Plans
Food Hygiene Programs = Prerequisite Program = GMP (Good Manufacturing
Practices)
• Profitability (reduced waste, rework and product returns)
Tasks of HACCP
• HACCP – Improve food safety
• Prerequisite Program – control staff and manufacturing environments
STANDARD OPERATING PROCEDURES (SOP’s)
• The purpose and frequency of doing a task • Who will do the task • A description of the procedure to be performed • What paperwork is to be completed (documentation) • The method by which you show that task is satisfactorily
GMPs
• You can control many of the potential hazards in a processing plant by using a standard set of principles and hygienic practices for the manufacturing and handling of food. These standard principles and practices are called Good Manufacturing Practices (GMPs)
• Within Canada, only FSEP implemented mandatory at federal level (meat/poultry) and QMP at federal level (seafood), all other RFSP voluntary implemented at all levels
(HC, CFIA, AAFC, PHA, OMAFR, OMHLC, etc) • Canadian Food Inspection System – joint by government and
industry • Food safety programs at federal level
1) On-farm food safety recognition program – farming 2) FSEP (Food Safety Enhancement program) – processing 3) QMP (Quality Management Program) – fishery sector • Food Safety programs at provincial level HACCP Advantage program -- OMAFRA
GMPs
• Preventative measures to ensure food safety
• Based on practical experience over a long period of time