We do not need to be mesmerized to learn a little bit about food safety we can just look to our northern border partner. Canada makes great progress with food safety with their Food Safety Enhancement Program (FSEP)
We do not need to be mesmerized to learn a little bit about food safety by looking to our northern border partner. Canada makes great progress with food safety with their Food Safety Enhancement Program (FSEP)
The Food Safety Enhancement Program (FSEP) is the Canadian Food Inspection Agency’s (CFIA) approach to encourage and support the development, implementation and maintenance of Hazard Analysis Critical Control Point (HACCP) systems in all federally registered establishments
The safety of food products produced in Canada is ultimately the responsibility of the food industry. Food inspection programs administered by the CFIA confirm that establishments have taken the appropriate steps to produce safe food products.
In the past, food manufacturers relied almost entirely on end-product testing to determine the safety of their products. Now, industry representatives and government together have developed scientifically sound principles based on HACCP to control production.
Hazard Analysis Critical Control Point (HACCP) was conceived in the 1960s when the US National Aeronautics and Space Administration. Since then, HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system.
FSEP encourages establishments to adopt HACCP principles. An establishment’s HACCP system includes its HACCP plans and prerequisite programs as well as procedures for the maintenance of the HACCP system.
The HACCP system prevents food safety problems by providing control throughout the manufacturing process at critical steps identified as Critical Control Points (CCPs). These points permit operators to detect and control hazards before products are distributed.
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