Food > FSEP / HACCP 

Food Safety Enhancement Program

The Food Safety Enhancement Program (FSEP) is the Canadian Food Inspection Agency's (CFIA) approach to encourage and support the development, implementation and maintenance of Hazard Analysis Critical Control Point (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.

The core of FSEP is the internationally recognized HACCP system, a straightforward yet powerful set of principles for controlling food safety. Under HACCP, processors implement process controls throughout production.

• HACCP Curriculum Guidelines - The guidelines are intended to assist providers who are considering the delivery of HACCP/FSEP courses.

• HACCP Generic Models - Access Canada's databank of HACCP generic models. These have been developed as guides for the design of specific HACCP systems for food establishments.

• Implementation Manual - The Food Safety Enhancement Program (FSEP) Manual has been prepared in order to provide assistance to:
  • the workforce of the Canadian Food Inspection Agency (CFIA)
  • the management and employees of the food industry

• List of HACCP Recognized Establishments

• Mandatory HACCP Implementation in All Canadian Establishments Registered under the Meat Inspection Act
  • HACCP: A National Survey of Federally Registered Meat and Poultry Establishments