The Food Safety Enhancement Program (FSEP) Manual has been prepared in order to provide
assistance to:
Table of Contents
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| Glossary of Terms |
| Chapter 1: Introduction and Background
|
| Section 1 - Introduction to FSEP
|
| Section 2 - Benefits of FSEP
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| 2.1 - International and national |
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2.1.1 - International acceptance |
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2.1.2 - National acceptance |
| 2.2 - Industry and government |
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2.2.1 - Responsibilities |
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2.2.2 - Communication |
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2.2.3 - Resources |
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2.2.4 - Product recall/destruction |
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2.2.5 - Equivalency |
| Section 3 - Background |
| Section 4 - Public perception of food
safety |
| Section 5 - FSEP and the marketplace
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| Section 6 - Program description
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| 6.1 - References |
| Section 7 - Program responsibilities
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| Chapter 2: Developing a HACCP
System |
| Section 1 - Purpose of Chapter
2 |
| Section 2 - Prerequisite
programs |
| Section 3 - Generic models
|
| 3.1 - How to select a generic model |
| 3.2 - Limitations of generic models |
| 3.3 - Products or processes not covered |
| Section 4 - Developing HACCP
plan(s) |
| 4.1 - Assemble your HACCP team |
| 4.2 - Description of product and identification of intended use (Form 1) |
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4.2.1 - Process/product type name |
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4.2.2 - Product name(s) |
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4.2.3 - Important product characteristics |
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4.2.4 - How the product will be used |
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4.2.5 - Packaging |
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4.2.6 - Shelf life |
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4.2.7 - Where the product will be sold |
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4.2.8 - Labelling instructions |
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4.2.9 - Special distribution control |
| 4.3 - List of product ingredients and incoming material (Form 2) |
| 4.4 - Process flow diagram and plant schematic |
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4.4.1 - Process flow diagram (Form 3) |
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4.4.2 - Plant schematic diagram (Form 4) |
| 4.5 - On-site verification of process flow diagram and plant schematic |
| 4.6 - Hazard identification and analysis |
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4.6.1 - Preparing for hazard identification and analysis |
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4.6.2 - Identifying and analyzing hazards |
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4.6.2.1 - Review incoming material |
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4.6.2.2 - Evaluate operations for hazards |
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4.6.2.3 - Observe operating practices |
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4.6.2.4 - Take measurements |
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4.6.2.5 - Analyze measurements |
| 4.7 - Determination of CCPs (decision tree) |
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4.7.1 - Introduction to determining CCPs |
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4.7.1.1 - Cooking |
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4.7.1.2 - Chilling |
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4.7.1.3 - Formulation |
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4.7.1.4 - Microbiologically sensitive areas |
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4.7.1.5 - Reassessing CCPs |
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4.7.2 - Decision tree: using Form 8 |
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4.7.2.1 - Form 8, Column 1 |
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4.7.2.2 - Form 8, Column 2 |
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4.7.2.3 - Form 8, Question 1 |
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4.7.2.4 - Form 8, Question 2 |
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4.7.2.5 - Form 8, Question 3 |
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4.7.2.6 - Form 8, Question 4 |
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4.7.2.7 - CCP nomenclature |
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4.7.3 - Hazards not controlled by the establishment |
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4.7.4 - Controlling identified hazards |
| 4.8 - Critical control points (CCP) |
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4.8.1 - Establish critical limits - HACCP Principle 3 |
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4.8.2 - Establish monitoring procedures - HACCP Principle 4 |
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4.8.3 - Establish deviation procedures - HACCP Principle 5 |
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4.8.4 - Establish verification procedures - HACCP Principle 6 |
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4.8.5 - Establish record keeping and documentation - HACCP Principle 7 |
| Section 5 - Validation and
reassessment of the HACCP system |
| Section 6 - FSEP forms |
| Chapter 3: Recognition of an
Establishment's HACCP System |
| Section 1 - Introduction |
| Section 2 - Steps in recognizing an
establishment's HACCP system |
| 2.1 - The establishment's management submits a letter of commitment |
| 2.2 - The Agency holds a pre-meeting with the establishment's management |
| 2.3 - The establishment submits written notice to the Area FSEP/HACCP
Coordinator indicating that self-evaluation has been completed |
| 2.4 - The establishment submits a documentation package |
| 2.5 - The Agency reviews the establishment's written prerequisite program |
| 2.6 - The Agency reviews the establishment's written HACCP plan(s) |
| 2.7 - The Agency reviews the establishment's written reassessment
procedures for its HACCP system |
| 2.8 - Regulatory System Audit(s) for Recognition of the HACCP System |
| 2.9 - The Agency issues official notification recognizing the company's FSEP/HACCP
status |
| Chapter 4: Regulatory System Audit
|
| Section 1 - Background
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| Section 2 - Frequency of audits
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| 2.1 - Risk categories |
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2.1.1 - Category I |
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2.1.2 - Category II |
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2.1.3 - Category III |
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2.1.4 - Audit frequencies |
| 2.2 - Non-Conformity Flow Diagram |
| Section 3 - Request for review
|
| Section 4 - Review of new HACCP
plans |
| Section 5 - Changes to a HACCP
system |
| Section 6 - Conducting a
regulatory system audit |
| 6.1 - Preparing for the audit |
| 6.2 - Establishing the audit scope |
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6.2.1 - FSEP Audit Scope Worksheet (Appendix VI) |
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6.2.2 - Order of selected tasks |
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6.2.2.1 - Outstanding CARs |
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6.2.2.2 - Log book review |
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6.2.2.3 - Critical Control Points (CCPs) |
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6.2.2.4 - Prerequisite program sub-elements |
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6.2.2.5 - HACCP system review tasks |
| 6.3 - Holding an opening meeting |
| 6.4 - Gathering information |
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6.4.1 - Record review |
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6.4.2 - On-site evaluation |
| 6.5 - Holding a private meeting |
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6.5.1 - Evaluating objective evidence |
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6.5.1.1 - Audit observation |
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6.5.1.2 - Non-conformity |
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6.5.1.3 - Major non-conformity |
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6.5.2 - Corrective Action Request (CAR) |
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6.5.2.1 - Part A: Description of Non-Conformity |
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6.5.2.2 - Part B: Corrective Action |
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6.5.2.3 - Part C: CFIA Assessment and Follow-up |
| 6.6 - FSEP Audit Report |
| 6.7 - Closing meeting |
| 6.8 - Conducting follow-up |
| Section 7 - Loss of recognition
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| Appendices |
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Appendix I - FSEP Recognition Tracking
Form |
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Appendix II - FSEP Prerequisite Program
Checklist |
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Appendix III - Guidelines for Use of the
Health Risk Assessment Model |
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Appendix IV - FSEP/HACCP Plan Review and
HACCP System Reassessment Checklist |
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Appendix V - FSEP Prerequisite Program
Generic Model |
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Appendix VI - Regulatory
System Audit Documentation:
- "Complete" Written Program Guidelines
- FSEP Audit Scope Worksheet
- FSEP Audit Worksheet
- Corrective Action Request (CAR) Guidelines
- FSEP Corrective Action Request Form
- FSEP CAR Tracking Table Form
- FSEP Audit Report
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Appendix VII - FSEP/QMP Audit for
Multi-Commodity Establishments Policy |
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Appendix VIII - Mandatory FSEP/HACCP
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| Next |
