Food Quality and Safety

Good Manufacturing Practices (GMP/FSEP)

This program defines good manufacturing practises for food, drugs, natural health products and cosmetics. Strict compliance to good manufacturing practises is tantamount to food safety. A prerequisite program (or GMP) is a straightforward yet powerful set of principles for managing food safety in your facility. Good Manufacturing Practises are the core of Canada’s Food Inspection Agency’s (CFIA) Food Safety Enhancement Program (FSEP).

Hazard Analysis Critical Control Points (HACCP)

For every business involved in food production, processing, packaging, and distribution; HACCP is a valuable tool to control processes that ensure food quality and safety for consumers all over the world. HACCP manages the critical points where food safety can be compromised. HACCP was first developed by Pillsbury Foods to ensure safe nutrition for astronauts. HACCP is recognized by the World Health Organization and required in many countries to import and sell food.

Hazard Analysis - a hazard is defined as an “unacceptable contamination of a biological, chemical or physical nature,” (BCP). A HACCP plan identifies these risks within your operation such as with: ingredients, raw materials, packaging, storage, production practices, shipping, shelf life, etc., and defines the control methods to manage your risks. More information on HACCP

ISO 22000:2005 Food Safety Management System (FSMS)

The ISO 22000:2005 Food Safety Management System is an international standard which integrates the requirements for a food safety management system that involves the following elements:

Interactive communication
System management
Continual improvement
Customer Satisfaction

Prerequisite programmes
HACCP principles
Documented business processes
Corrective and preventive action

Communication along the food chain is essential to ensure that all relevant food safety hazards are identified and adequately controlled at each step within the food chain. This implies communication between organizations both upstream and downstream in the food chain.
More information on implementing ISO 22000:2005