Every importer, distributor or manufacturer of food for export (or for inter-provincial trade within Canada) will require a licence from the CFIA. Part of the licensing requirements will be a written and implemented preventive control systems such as HACCP (Hazard Analysis Critical Control Points). The facility licensing requirements are laid out in the Safe Food for Canadians Act (2015).
The registration of establishments requires high level details including a description of the facility and its equipment, preventive maintenance programs, sanitation programs, employee training and traceability records / recall programs.
The Food Safety Enhancement Program (FSEP) is CFIA’s approach to encourage and support the development, implementation and maintenance of HACCP systems in all federally registered establishments. HACCP is an internationally recognized, science-based food safety system, designed to prevent, reduce or eliminate potential biological, chemical and physical food safety hazards. The HACCP plan must cover manufacturing, storage, packaging and labelling of a food commodity, including products and processes, sanitation, pest control, hygiene, equipment, preventive maintenance, receiving, transportation and storage, investigation, complaints and recalls. The HACCP plan works by identify and documenting the potential risks and hazards, and by demonstrating how those risks and hazards will be controlled, monitored and corrected.
NHP Consulting has experienced consultants that can assist with the licencing and preparation of a HACCP plan specific for the food commodity and your operational needs.