Cfia food safety program

While CFIA describes the process using several more steps, these are the main components. Looking at the technical merits of the program begins with CFIA screening an initial document package submitted by a specific industry group.

If the documents are deemed satisfactory, the CFIA will establish a full-review team to thoroughly examine the technical merits of the program. Each provincial and territorial government is invited to have an expert involved in the review.

This review involves significant work on the part of the reviewers, to ensure the HACCP model has been appropriately developed, potential food safety hazards adequately identified, and control measures documented. You may use Form 4. Plant Schematic to document this information and indicate whether there are biological, chemical or physical hazards associated with cross-contamination points using the letters B, C or P. Conduct a hazard analysis to identify the biological, chemical, and physical hazards that present a risk of contamination of your food, based on:.

Note: the document Conduct a hazard analysis provides additional information on how to conduct a hazard analysis, identify all potential hazards and evaluate the significance of a hazard identified. Identify each step at which control measures may be applied and are essential to prevent a food safety hazard or reduce its occurrence to a level that would not compromise food safety. You may use Form 9. Hazards not controlled by the establishment to identify the hhazards that are out of your control and describe how the hazard is controlled before or after the processing steps shall be documented on form 9 or equivalent.

Note: the document Determining critical control points and their critical limits provides additional information on the steps involved in determining CCPs. The effectiveness of the control measures applied to prevent, eliminate or reduce to an acceptable level a hazard depends on their ability to keep the hazard within critical limits. Note: the document Determining critical control points and their critical limits provides additional information on the steps followed to establish critical limits for the CCPs.

Establish monitoring procedures for each CCP, as outlined in the General sections of a prerequisite program and HACCP plan , to ensure the control measures applied are functioning as intended.

Note: the document Monitoring procedures provides additional information on elements to consider in the development of monitoring procedures and the types of monitoring procedures. They specify planned or appropriate corrective actions to be taken when monitoring results demonstrate that:. Note: the document Corrective actions outlines the steps for establishing corrective action procedures and preparing corrective action records.

The frequency of your verification activities provides the evidence you need to show that the CCP s remain in control of the hazards. Keep records, as outlined in the section Record keeping to demonstrate the effective application of a critical control point. Note: the document Record keeping provides guidance that may help you establish records and ensure the integrity of all the records you generate.

You may apply process controls, a series of steps that contribute to the reduction of a hazard s , prior to the CCP step at which the hazard s are controlled.

These process controls are linked to the CCP. You may use Form 11 Process controls to document your process controls and describe the following information:. You validate, prior to implementing your HACCP plan, the effectiveness of the critical limits established for each CCP in controlling the hazard s identified. You have evidence showing that all the control measures you apply, to prevent, reduce or eliminate hazards, are effective.

Note: the document Evidence showing a control measure is effective outlines the general steps involved in obtaining evidence of effectiveness for control measures, as outlined in Codex Alimentarius.

Under the SFCR, you must have and document evidence showing that all the control measures you apply to eliminate, prevent or reduce a hazard s to an acceptable level, are effective. Reassess and update your FSEP when there's a change or situation that could affect the hazard analysis or the effectiveness of your FSEP, such as when:.

Your reassessment activities include a review of the written program, records completed as well as on-site assessments.

You review:. Under the SFCR, you can verify that your control measures are consistently implemented and are effective at a frequency appropriate for your food business. It is recommended that you verify your entire FSEP program at least annually. The following references contain information that helps explain food safety controls, demonstrates how to develop them, and provides examples.

The CFIA is not responsible for the content of documents that are created by other government agencies or international sources. Form 1 can be used to provide a description of each process or product type. The name of the process or product is described on the first line. You should describe the following:. Form 2 can be used to list all ingredients, including composition of formulated ingredients with reference to other documents if needed , additives, processing aids and incoming materials that come in contact with or are used in preparing a food.

Form 3 can be used to illustrate the flow of your operation using a diagram. Your process flow diagram on line 2 should illustrate:. Form 4 can be used to illustrate the plant schematic. Your plan schematic should illustrate:. Form 5 can be used to describe the biological hazards associated with the ingredients and incoming materials, processing steps or cross-contamination points. Column 2 In column 2 you identify the processing step at which each biological hazard listed in column 1 is controlled.

Form 6 can be used to describe the chemical hazards associated with the ingredients and incoming materials, processing steps or cross-contamination points you identify. Column 2 In column 2 you identify the processing step at which each chemical hazard listed in column 1 is controlled.

Form 7 can be used to describe the chemical hazards associated with the ingredients and incoming materials, processing steps or cross-contamination points you identify. Column 2 In column 2 you indicate the processing step at which each physical hazard listed in column 1 is controlled. Form 8 can be used to determine CCPs and other control measures. Column 1 Under column 1 you list each ingredient and incoming material, process step and cross-contamination point for which a hazard or hazards were identified.

Use one line per hazard. Column 2 In column 2 you identify the category of each hazard identified biological, chemical or physical and fully describe each hazard. Where multiple hazards exist, each one is subject to the questions that follow. I am very happy with the service Sirocco provided us.

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