Food Safety - HACCP

We have the knowledge and the experience to design, teach and trouble-shoot HACCP systems for federal, provincial and public health regulated establishments, FFS can assist you in creating a complete HACCP-based food safety program in compliance with government requirements to demonstrate the safety controls and parameters of the food process. 

A successful HACCP system requires on-going maintenance, verification and validation to ensure systems continue to operate as designed and intended. FFS has the expertise to maintain HACCP systems for multi-commodity food plants to ensure the system is complete, correct, current and in compliance.

With over 100 government approved and certified HACCP-based systems, FFS has the resources, knowledge and experience to navigate your facility through the process. FFS will bridge the gap between your operations and government requirements by providing the knowledge and guidance required to succeed.

FFS can respond to each of the various HACCP approaches; design the systems and train plant personnel on the tasks and procedures outlined in the documented program. We are skilled at interpreting the intent of regulations and in customizing a functional and effective food safety system for your specific food sector. A food safety system that is compliant to regulations addresses buyer expectations and is effective for the company to demonstrate safe, legal and quality food products, manufactured in a safe and sound environment.

We work in partnership with the food industry to develop and write against the various food safety standards related to the plant’s registration status and/or customer specification requirements, for example:

HACCP-based systems

• CFIA registered food plants: FSEP/HACCP system or QMP programs
• CFIA registered plants: fruit and vegetables, dairy, fish and seafood and meat and poultry
  • Fish and Seafood: QMP, QMPi
  • Meat and Poultry mandatory FSEP system
  • Dairy, Fruit/Vegetables, Honey, Hatcheries – Voluntary FSEP system

Food Safety and Quality Programs

• Write against food safety and quality standards to help you do business as required
• Design and develop supporting material (food safety and quality management policy, management reviews, job descriptions and work instructions, internal audits)
• Assist with the development of:
  • BRC Global Food Safety Standard
  • ISO 22000
  • SQF 1000, 2000, 3000 series
• Customer specifications for incoming and finished products
• Microbiological programs
• Traceability and recall programs
• Allergen programs
• Risk Assessments
• Process validations
• Employee Training programs
• Food law (legality)