Definition of HACCP
Definition: HACCP is a systematic process of identifying and assessing hazards and risks associated with a food operation and defining the means of their control.
- Hazards have the potential to cause harm and can be biological (e.g. bacteria), chemical (e.g. cleaners) or physical (e.g. glass fragments).
Evolution of HACCP
- In the 1960’s the Pillsbury Corporation developed a food safety control system called “HACCP” (Hazard Analysis & Critical Control Points).
- This “zero defect” food system was developed at the request of NASA to prevent foodborne illness for the first manned space mission.
- Later, the HACCP concept was publicly presented at the first conference for food protection in 1971.
Evolution of HACCP in Canada
- Canada’s first mandatory food safety inspection program based on HACCP principles was developed by the Department of Fisheries and Oceans.
- The system, called the Quality Management Program (QMP) became mandatory for Canadian fish and seafood exporting companies, in 1992.
- In 1993, Agriculture Canada developed the Food Safety Enhancement Program (FSEP) for various commodity groups.
- In 2005, this HACCP program became mandatory for federally registered meat processors which export out of province.
- In 2015 food businesses conducting certain activities require a license to carry out certain activities. Some businesses will also require a Preventive Control Plan such as HACCP. This is governed under the Safe Food for Canadians Act
- Link: http://www.inspection.gc.ca/food/toolkit-for-businesses/handbook-for-food-businesses/eng/1481560206153/1481560532540?chap=2