This one day workshop provides background information on the history of HACCP. The Pre-Requisite Programs and HACCP are presented in a detailed format as outlined by the Canadian Food Inspection Agency’s Food Safety Enhancement Program (FSEP).

Details of the workshop follow:

These information packages are available at a nominal cost and are an excellent addition to your yearly training program.

Pre-Requisite Program facilitation with your HACCP Team will detail policy and procedure development, and all requirements of the FSEP program, including records and responsibilities. A detailed analysis of your present documentation is performed prior to beginning development of the Pre-Requisite programs.

The six Pre-Requisite programs are:

Facilitation of HACCP plan development with your HACCP Team includes the following:

Perhaps you and your staff are just a little too busy to work on your Pre-Requisites and HACCP plan. If this is the case, I know I can help. With periodic involvement of key management and production employees, I can develop your complete program to meet the CFIA's Food Safety Enhancement Program (FSEP) requirements. After reviewing your present procedures (GMP's, SOP's, etc.), I can determine what is missing and what can be incorporated into the program as is. This can be a real cost saver, as you do not pay benefits or vacation, there is no staff pressure to work this into their day, and it is completely confidential. All of the facilitation, information gathering / research, computer input is accounted for by other than your staff. The final documents are provided as a printed hard copy for immediate availability, and on floppy computer disc to make future changes easy.

To have complete control of your HACCP plan, your suppliers should also be required to have one. However, this isn't always possible, so the next best thing is to periodically audit them to ensure that they are providing a safe product. Without a HACCP plan at the supplier level, there is increased risk of hazards being introduced into your products. This then increases the controls you must put into place to ensure that a hazard doesn't lead to a foodborne illness from your product. Since your time may be more valuable onsite at your own facility, a third party audit can be provided for you to ensure that your supplier is providing a safe product.

A requirement of the CFIA's Food Safety Enhancement Program (FSEP) is that ongoing review of your program be performed to ensure continual compliance and as a verification that all is in place, with nothing overlooked. This service can be provided with minimal interruption to ensure that your program is working! This can be provided as a one time audit only, or as an ongoing maintenance program.

One requirement of a recognized HACCP system (Pre-Requisites and HACCP plan) is ongoing maintenance. It isn't enough to develop the material, implement it and when you get time, review it and keep it up to date. All changes to your program must be verified and updated as required, whether weekly, monthly, semi-annually or yearly. It must be maintained as you have indicated in your documentation, including yearly training of all employees. If your schedule is too busy to do a proper job of maintaining your programs, JSK Food Safety Consulting can help.