HACCP Approach(s)

FSEP/HACCP and QMP CFIA's HACCP approach(s)
We have facilitated the development of FSEP/HACCP for many federal plants that operate under the legislative requirements of the Canadian Food Inspection Agency. The food operations taken place at these establishments involve the slaughter of food animals, the processing of meat products (i.e., cooking, dry-cured fermented), the harvesting and further processing of vegetables and fruit (i.e., frozen and canned); the processing of fish and seafood.

HACCP Advantage Program - OMAF's HACCP approach (developed approach for non-federal food processors).
We have facilitated the development of food safety programs for non-federal plants that operate under the legislative requirements of the Ontario Ministry of Agriculture and Food and/or The Ministry of Health and Long Term Care: (1) The HACCP Advantage Program.

Our approach to HACCP development is to work on-site with company representatives to design and develop the food safety programs . Our approach is to spend a great deal of time on the floor with plant employees to develop an understanding of the work that they do and to build a trust level and work relationship with those persons tasked with implementation of an effective food safety program.