Module 1 – Introduction to HACCP

Canadian HACCP

• The Canadian version of HACCP is called the Food Safety Enhancement Program or “FSEP”.
• FSEP is an example of Preventive Control Plan (PCP).
• FSEP is based on HACCP principles and meet the needs of an effective HACCP system
• Link: http://www.inspection.gc.ca/food/requirements-and-guidance/preventive-control-plans/the-food-safety-enhancement-program/eng/1525869691902/1525869759693
• The FSEP program is based on 2 main parts:

The FSEP System

1. The HACCP plan covers a list of hazards for each product at each processing step, and includes all raw materials and ingredients.

• After hazards are listed, Critical Control Points (CCP) and their limits are determined.
• Corrective actions are developed for each CCP in the event that there is a deviation.
• Verification and documentation complete the system.