HACCP (pronounced “ha-ssip”) stands for Hazard Analysis and Critical Control Points.
HACCP is an internationally recognized, scientific approach to controlling hazards (microbiological, chemical or physical) which is endorsed by the Codex Alimentarius Commission. HACCP represents a proactive approach in which good practices are geared towards preventing contamination (mitigating risk) before it happens, rather than product testing/cleaning up problems after they occur.
Pre-requisite Programs
Pre-requisite programs are essential food safety practices in place before a systematic hazard analysis is applied, such as those found in CFIA Codes of Practice or industry specific regulations and guidelines.
HACCP-Based Program
- The CHC OFFS program is HACCP-based, which means the HACCP Models are generic to Canadian producers, storage intermediaries and packers.
- Individual operations (farms, storage operations, packing houses) do not need to develop their own HACCP Model in order to follow the CHC program. They can immediately begin using the appropriate CHC Manual knowing that all the required hazard analysis has already been done for them.
- The HACCP Model developed by CHC is not specific to individual producers or packers. It may be used by any horticultural producer, storage intermediary or packer across Canada.
The six HACCP Models are developed according to HACCP principles, i.e. they encompass the following pre-requisite programs:
1. Premises
2. Equipment
3. Personnel Training
4. Sanitation & Pest Control
5. Transportation & Storage
6. Recall Program
as well as a full hazard analysis for all inputs to production and all process steps.
For more information on HACCP, click here to visit the CFIA website.