Hazard Analysis and Critical Control Point (HACCP)
Introduction to HACCP
Hazard Analysis and Critical Control Point is an internationally recognized system that is used to help ensure the manufacture of safe food products. HACCP is not a zero risk system, but rather a system designed to minimize the risk of food-safety hazards. HACCP provides a more specific and systematic approach to ensuring food safety, and complements traditional inspection and quality control procedures.
HACCP is a preventative system designed to detect potential hazards before they occur, and to implement control measures to reduce or eliminate the likelihood of their occurrence. HACCP is a science-based, systematic tool that focuses on preventing problems before they occur, rather than trying to detect failures through end-product testing. It is designed to evaluate and monitor processes to ensure that biological, chemical and physical hazards are reduced, prevented or eliminated. During the development of a HACCP system, potential hazards are identified and control measures are implemented at specific points in the manufacturing process.
HACCP was first used in the 1960's by Pillsbury and National Aeronautics and Space Administration (NASA) to ensure that astronauts had a safe food supply while in space. During the 1970's and early 1980's, HACCP was used for low-acid canned foods. Today, food plants worldwide are using HACCP in a wide range of food manufacturing settings.
HACCP principles can be applied to all segments of the food chain, from the primary producer to the final consumer. A HACCP system can be implemented in any plant, regardless of the plant size or volume processed. The principles of HACCP are the same whether a plant is very small or very large. However, the challenges faced by smaller plants are different than those faced by larger plants. For example smaller plants might face financial constraints or human resource constraints. Smaller plants are also more likely to be lacking in technical support, adequate infrastructure and facilities, and may have less customer demand for HACCP.
HACCP Advantage
The HACCP Advantage has been developed as part of the initiative underway by the Ontario Ministry of Agriculture and Food (OMAF) to develop a Hazard Analysis and Critical Control Point (HACCP) approach and HACCP recognition framework for non-federally registered food processors. The program has been designed to be practical and feasible for all facilities, regardless of its size, commodity produced, or volume processed.
The HACCP Advantage is based on the Codex Alimentarius’ General Principles of Food Hygiene and includes all seven HACCP principles. The HACCP Advantage consists of 57 prerequisite program standards and eight HACCP plan forms. The prerequisite programs are designed to control environmental and personnel-related hazards while the HACCP plan accounts for product and process-related hazards. A fact-sheet has been developed detailing the HACCP Advantage.
HACCP Advantage Certification Factsheet
This fact-sheet provides a synopsis of certification under the HACCP Advantage. Delivery and administration of HACCP Advantage certification is provided by the Canadian General Standards Board (CGSB). Establishments certified by the CGSB will be recognized by OMAF and listed on the OMAF HACCP Web site. HACCP certification is an ongoing process.
Additional HACCP Advantage Materials
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