What is HACCP? - FAQ
What is HACCP?
HACCP is the abbreviation for Hazard Analysis Critical Control Points. HACCP is a systematic approach to prevent food safety hazards that may occur during food production. Essentially, it is a food safety system consisting of two main components: the pre-requisite programs and the HACCP plan.
What is the difference between GMPs and HACCP?
GMPs are Good Manufacturing Practices, while HACCP stands for Hazard Analysis and Critical Control Points. GMPs are the first steps to HACCP. GMPs are similar to Pre-requisite Programs.
GMPs + more detail - manufacturing controls (as these are part of the HACCP plan) = Pre-requisite Programs. GMPs are also often associated with quality products being produced, while HACCP deals strictly with food safety.
What are Pre-Requisite Programs?
Pre-requisite programs are the universal steps or procedures that control the operational conditions within a food establishment and create an environment favourable to the production of safe food. There are six pre-requisite programs including:
I am a small processor selling product within Saskatchewan. Am I required to implement HACCP?
No, you are not required by law to implement HACCP. However, as your company grows, you may find that some customers require you to have a HACCP system in place, or at a minimum GMPs. Also, depending upon the commodity produced at your facility, you may be required to become CFIA approved if you wish to sell product outside of the province.
Why should I implement HACCP in my facility?
There are many savings associated with HACCP, including:
What is the difference between HACCP and Quality Control/Assurance?
HACCP deals with food safety, while Quality Control or Quality Assurance deals with product specifications or requirements by a customer not related to food safety. For example, if you are producing a Ready To Eat product, the temperature you cook the product to is a HACCP requirement. The colour, texture, and size of the product would be quality control or quality assurance specifications or requirements.
Where can I get HACCP, GMP, or Food Safety Training?
The Saskatchewan Food Industry Development Centre Inc.
Guelph Food Technology Centre
Alberta Food Processors
What is the difference between Monitoring, Verification and Validation?
What are generic models and how can they benefit me?
Generic models are generalized HACCP plans designed for a specific product or product category. Generic models can be used as an example or guideline for developing a plant specific HACCP plan. However, HACCP plans must be specific to your facility and process; therefore, a generic model can only be used to guide you in the right direction when writing your plant specific HACCP plan. For example, you may be required to add or remove processing steps, ingredients, or hazards identified in the generic model. You may also find that some steps do not apply to your process. If you use a generic model to assist you in the development of your plant specific HACCP plan, make sure you reference the use of the generic model. You can find generic models on the CFIA website.
How long does it take to implement HACCP?
HACCP can take anywhere from a couple of months to a few years to implement. It will depend on the resources available for the development and implementation of the system.
What are the costs associated with implementing HACCP?
There are several costs of implementing HACCP, including:
Who is responsible if a company has a recall under a HACCP system? Is it the auditor or the company?
The HACCP System belongs to the company. When an auditor comes into a facility, they are taking a "snap shot in time" view of the HACCP system. So, the company is responsible for their HACCP system.
For more information, contact:
Food Safety Enhancement Program Manual, Chapter 3: Recognition of an stablishment's System