Verifying industry’s compliance with regulations

In Canada, to meet the stringent standards set by government, all federally registered meat and fish processing plants (plants that produce meat or fish for inter-provincial or international sale) must use a safety plan known as Hazard Analysis and Critical Control Point (HACCP).

This plan is a science-based approach to food safety that is accepted around the world. It emphasizes the prevention of problems before they occur.

HACCP is only mandatory in meat and fish processing facilities, however, under the Government of Canada’s Food Safety Action Plan, enhancements will be made in the fresh fruit and vegetable program. These enhancements will incorporate food safety requirements, based on HACCP principles, for industry, with emphasis on the practices that contribute to the reduction of food safety risks.

The CFIA supports food processors who implement HACCP Systems in their facilities by providing initial HACCP Plan and prerequisite program review as well as ongoing monitoring through Compliance Verification System (see below) tasks and regulatory audits conducted by inspectors.

As part of HACCP, meat establishments monitor established points in the food production process where hazards may occur in their food-processing facilities. The CFIA verifies compliance to regulations, a part of which is monitoring these points in production, using a tool called the Compliance Verification System (CVS).

The CVS is used by CFIA inspection staff to verify that a company is following regulations, including the effectiveness and maintenance of a company’s HACCP plan. CVS activities include

• conducting on-site verification and employee interviews,
• product sampling, and
• review of a company's operational records.

Through the course of these activities, should an inspector identify a problem, a report is issued to the plant. The report requires the plant to correct the problem by a specified date. More serious problems will also require a written action plan submission as well. The inspector then follows up on or after that date to ensure the problem has been resolved.

The CVS has been used in all federally registered meat establishments since April 2008.

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