HACCP system

The HACCP system is adopted worldwide, and its goal is primarily the added food safety protection provided to consumers.

HACCP includes several benefits to the food industry such as increasing Canadian and international market access (exports), increased consumer confidence and reduced waste.

We implement the HACCP system based on the Canadian standard FSEP published by the CFIA:

• The prerequisite programs.
• The steps for HACCP plan development.
• The principles to identify and control biological, chemical and physical hazards.
• The HACCP forms.
• Internal auditing program and external auditing preparation.
• Support for HACCP certification by the BNQ or federal accreditation by the CFIA.

We also implement other similar systems such as:

• GMP for food
• GMP for natural health and pharmaceutical products inspected by Health Canada
• Codex Alimentarius
• Preventive controls for human food (published by FSPCA) ) and FSMA regulations (published by FDA)
• Preventive Control Plan and the FSMA regulations (published by SFCR
• Support for HACCP certification by the BNQ or federal accreditation by the CFIA.

GFSI standards

We implement The GFSI recognized standards as FSSC 22 000, BRC and SQF which are required by several Canadian and American retailers. These standards require the involvement of senior management and all staff. They add management tools to the HACCP system to keep it in place once it’s implemented and ensure its continuous improvement. In addition to food safety, these standards require the implementation of other programs such as food quality, food defense and food fraud.

HACCP and GFSI are highly encouraged by MAPAQ generous grants.

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