Food Safety Enhancement Program Manual

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Table of Contents

• Glossary of Terms
• Section 1 - Food Safety Enhancement Program Description
  • 1.1 Introduction
  • 1.2 Types of food safety hazards controlled by a HACCP system
  • 1.3 Benefits of HACCP
• Section 2 - Responsibilities
  • 2.1 CFIA responsibilities
  • 2.2 Establishment responsibilities
    • 2.2.1 Establishment senior management commitment
    • 2.2.2 HACCP team leader
    • 2.2.3 HACCP team
    • 2.2.4 Competency
    • 2.2.5 HACCP system performance reporting
    • 2.2.6 Signing and dating the HACCP system documentation
    • 2.2.7 Control of records
• Section 3 - HACCP System Documentation
  • 3.1 Prerequisite programs
    • 3.1.1 Prerequisite programs requirements
      • 3.1.1.1 (A) Premises
      • 3.1.1.2 (B) Transportation, Purchasing/Receiving/Shipping & Storage
      • 3.1.1.3 (C) Equipment
      • 3.1.1.4 (D) Personnel
      • 3.1.1.5 (E) Sanitation & Pest Control
      • 3.1.1.6 (F) Recall
      • 3.1.1.7 (G) Allergen Control
    • 3.1.2 Monitoring procedures
    • 3.1.3 Deviation procedures
    • 3.1.4 Record keeping
  • 3.2 HACCP plan(s)
    • 3.2.1 Describe product and identify its intended use (Form 1)
      • 3.2.1.1 Process/product type name
      • 3.2.1.2 Product name
      • 3.2.1.3 Important product characteristics
      • 3.2.1.4 Intended use
      • 3.2.1.5 Packaging
      • 3.2.1.6 Intended shelf life and storage conditions
      • 3.2.1.7 Where the product will be sold
      • 3.2.1.8 Labelling instructions related to food safety
      • 3.2.1.9 Special distribution control
    • 3.2.2 List product ingredients and incoming materials (Form 2)
    • 3.2.3 Construct a process flow diagram and confirm its accuracy (Form 3)
    • 3.2.4 Construct a plant schematic and confirm its accuracy (Form 4)
    • 3.2.5 Identify and analyze hazards (HACCP Principle 1) (Forms 5, 6, 7)
    • 3.2.6 Determination of CCP and other control measures (HACCP Principle 2) (Form 8)
      • 3.2.6.1 Using form 8 - decision tree - CCP determination and other control measures
      • 3.2.6.2 Hazards not controlled by the establishment (Form 9)
    • 3.2.7 Critical control points (Form 10)
      • 3.2.7.1 Critical limits (HACCP Principle 3)
      • 3.2.7.2 Monitoring procedures (HACCP Principle 4)
      • 3.2.7.3 Deviation procedures (HACCP Principles 5)
        • 3.2.7.3.1 Assessment for release
        • 3.2.7.3.2 Disposition of noncompliant product
      • 3.2.7.4 Verification procedures (HACCP Principles 6)
      • 3.2.7.5 Record keeping (HACCP Principles 7)
    • 3.2.8 Process controls
      • 3.2.8.1 Monitoring procedures
      • 3.2.8.2 Deviation procedures
      • 3.2.8.3 Verification procedures
      • 3.2.8.4 Record keeping
  • 3.3 Validation
  • 3.4 Maintenance and reassessment of the HACCP system
    • 3.4.1 HACCP system maintenance procedures
    • 3.4.2 HACCP system reassessment procedures
  • 3.5 FSEP forms
• Section 4 - Recognition Process
  • 4.1 CFIA Area FSEP Coordinator responsibilities
  • 4.2 Recognition process steps
    • 4.2.1 Letter requesting recognition by the CFIA
    • 4.2.2 CFIA pre-meeting with the establishment's management
    • 4.2.3 Submission of the HACCP system documentation package
    • 4.2.4 CFIA review of the HACCP system documentation package
    • 4.2.5 CFIA on-site review of the establishment's HACCP system
    • 4.2.6 CFIA notification recognizing establishment's FSEP/HACCP status
• Section 5 - Changes to a recognized HACCP system
  • 5.1 New HACCP plan
  • 5.2 Changes to a HACCP system
  • 5.3 Changes in ownership
• Section 6 - CFIA Verification of FSEP Voluntarily Recognized Establishments
  • 6.1 Objective
  • 6.2 Frequency of verification
  • 6.3 Verification scope
  • 6.4 Opening meeting
  • 6.5 Gathering objective evidence to determine compliance
  • 6.6 Communication of results and actions required
  • 6.7 Request for review of a CAR
  • 6.8 Acceptable action plan
  • 6.9 Action plan extension
  • 6.10 CFIA follow-up
  • 6.11 Loss of recognition
• Changes made to FSEP Prerequisite Programs - FSEP Manual 2010
• FSEP Manual 2010 - List of Changes or Clarifications

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Glossary of Terms

Acceptable level of a food safety hazard - The level at which the finished product will not cause harm to the consumer when it is prepared and/or consumed according to its intended use.

Codex Alimentarius Commission - A subsidiary body of the Food and Agriculture Organization and the World Health Organization of the United Nations.

Control measures - Any action and activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

Critical Control Point (CCP) - A point or a step at which a control measure can be applied and a food safety hazard can be prevented, eliminated or reduced to an acceptable level.

Critical limit - A criterion that separates acceptability from unacceptability.

Deviation - A failure to meet required critical limits for a critical control point, or a failure to meet a standard identified in a prerequisite program or a process control.

Deviation procedure - A documented set of corrective actions that are implemented when a deviation occurs.

Establishment - A CFIA-registered company, plant or manufacturer that processes agri-food products (meat and poultry, dairy, processed fruits and vegetables, shell eggs, processed eggs, honey, and maple). Hatcheries are considered establishments.

Finished product - Product that will undergo no further processing or transformation by the establishment.
Note: A product that undergoes further processing or transformation by another establishment is a finished product, in the context of the first establishment and a raw material or an ingredient in the context of the second establishment.

Food Safety Enhancement Program (FSEP) - A CFIA program that specifies the minimum requirements for an effective food safety management system based on HACCP principles and encourages its development, implementation and maintenance in all federally registered establishments, excluding federally registered fish establishments.

Food safety - is a concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.

Food safety recall - A food recall is an action by a manufacturer, to remove unsafe food products from the market to help protect the public.

Hazard Analysis Critical Control Point (HACCP) - A systematic approach to identifying and assessing hazards and risks associated with a food operation and defining the means of their control.

HACCP plan - A written document designed in order to control hazards associated with specific processes and/or products within an establishment.

HACCP system - A system that includes prerequisite programs, one or more HACCP plan(s), maintenance and reassessment procedures as defined by the Food Safety Enhancement Program (FSEP).

Hazard - An entity, a condition or a circumstance that has the potential to cause harm. Hazards can be biological, chemical or physical.

Incompatible operations - In respect of activities taking place in a food establishment - activities that cannot take place at the same time in the same area because it creates a potential risk of food products being contaminated.

Monitoring - The act, by company personnel of conducting a planned sequence of observations, tests or measurements to assess whether a CCP, a process control and/or a prerequisite program is under control. This includes recording the results of those observations.

Prerequisite Program (PP) - Steps or procedures that control the operational conditions within a food establishment and promote environmental conditions that are favourable for the production of safe food.

Preventative measure - A corrective action resulting from an investigation to determine the root cause of a deviation. A preventative measure includes subsequent steps required to prevent reoccurrence of the deviation.

Process Control (PC) - Where more than one step in an overall process may contribute to the reduction of a particular hazard, process controls are developed for the early steps of the process where the hazard cannot be fully controlled, but a subsequent step will result in the elimination or reduction of this particular hazard to an acceptable level. This final step would be determined to be a CCP.

Regulatory requirements - All pertinent acts, regulations and directives.

Responsible inspector - A CFIA-designated inspector who is responsible for inspecting a federally registered establishment.

Risk - An estimate of the likely occurrence of a hazard and the severity of possible adverse health effect.

Senior management - Management at the establishment with authority to ensure adherence to responsibilities outlined in section 2.2.1 of the FSEP Manual.

Standard - Criteria or specifications that can be judged or evaluated and that define the limit of acceptability associated with prerequisite programs and process controls.

Validation - Obtaining evidence that a control measure, if properly implemented, is capable of controlling the hazard to a specified outcome.

Verification - A company's use of methods, procedures, tests and other evaluations, in addition to monitoring, to determine its conformance to and the effectiveness of its HACCP system.

Next page: Section 1 - Food Safety Enhancement Program Description