Module 1 – Introduction to HACCP

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 the1960’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  HAACP 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

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