Food safety programs

In Canada, all federally inspected meat and fish processing facilities must follow strict guidelines and rules for food safety.

Canada's food safety programs involve:

• Identifying what can go wrong
• Planning to prevent a problem
• Taking effective corrective actions when a problem is identified

The CFIA uses the Food Safety Enhancement Program (FSEP) and the Quality Management Program (QMP) to ensure that federally registered meat and fish establishments implement and maintain Hazard Analysis Critical Control Point (HACCP) plans.

HACCP is a science-based approach to food safety. It prevents problems before they occur.

This system acts as a safety plan: it covers all parts of the production process and identifies where problems might occur. Potential problem areas are regularly monitored so that final food product is free from contamination.

Implementation of the QMP and the FSEP is required for all federally registered fish and meat processing plants in Canada. Companies are required to develop and implement an in-plant quality control program based on internationally recognized HACCP principles outlined in the QMP and FSEP.

The Canadian On-Farm Food Safety Program is based on the HACCP system. It helps national producer organizations develop strategies and tools to educate producers and promote food safety.

Canadian importers are required to follow good importing practices for food, which is a voluntary code of practice guide.

Next page: HACCP | Previous page: Rigorous inspection, testing and compliance