We design, implement and maintain Hazard Analysis Critical Control Point ( HACCP) plans for facilities where it is mandatory under the CFIA regulations (i.e. federally registered red meat and poultry) and for facilities where it is part of their customer requirement or business initiative.
HACCP is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc.
HACCP is merely a tool and is not designed to be a stand-alone program. To be effective other tools must include adherence to Good Manufacturing Practices, use of Sanitation Standard Operating Procedures, and Personal Hygiene Programs.
Read the Seven Principles of HACCP
For more information, contact:
Niki Petrie, Director of Quality and Food Safety
(902) 678-7722 (EXT 228) | Email