Announcement

The Canadian Food Inspection Agency released a revised Food Safety Enhancement Program Manual dated July 6, 2006. Since then amendments have been made to the manual. These amendments have been included in a new release version of the manual dated April 1, 2007. For ease of reference, this page outlines the amendments.

Amendments to the Food Safety Enhancement Program Manual

1. The Glossary definition for Deviation

has been amended from:

Deviation: A failure to meet required critical limits for a critical control point, or a failure to meet a standard identified in a prerequisite program.

to read:

Deviation: A failure to meet required limits for a critical control point, or a failure to meet a standard identified in a prerequisite program.

2. Chapter 2 Section 4.8.5

has been amended from:

Personnel at your plant must document all their monitoring and verification activities. Each record must be dated and signed by the individual(s) responsible for documenting them. Each record must indicate:

• the results of monitoring and verification;
• corrective actions taken, including preventive measures;
• the name of the person who recorded the information; and
• the date the monitoring took place

to read:

Personnel at your plant must document all their monitoring, deviation and verification activities. Each entry must include a date, the exact time and signature or initial of the individual(s) responsible for documenting them using a permanent ink pen. Each record must indicate:

• the results of monitoring, deviation and verification;
• corrective actions taken, including preventive measures;
• the name of the person (signature or initial) who recorded the information; and
• the date and the exact time of the event.

The time requirement applies only to CCP monitoring, deviation and verification activities.

3. Chapter 4 Section 6.2.2.2

has been amended from:

If, during subsequent audits, no entries have a significant impact on food safety or the HACCP system, the team will not select any for review.

to read:

"If no entries have a significant impact on food safety or the HACCP system, the team will not select any for review."

4. Chapter 4 Section 6.2.2.4, please note:

E 1.1 French language text has been amended to correspond to the English text.

5. Chapter 4 Figure 2 (Step 2)

has been amended from:

Is CFIA initiating regulatory compliance action because the establishment has not taken effective corrective actions when there is a food safety risk?

to read:

Is CFIA initiating regulatory compliance action on product because the establishment has not taken effective corrective action when there is a food safety risk?

6. Chapter 4 Section 6.5.2.1, the following statement has been added to the end of this section:

"The original signed CAR should be kept by the auditor and a photocopy of the CAR is given to the establishment".

7. Appendix II Section A2.1.1

has been amended from:

Where required/appropriate, areas of the establishment are provided with an adequate number of conveniently located hands free hand washing stations with trapped waste pipes to drains and sanitizer hands dips.

to read:

Where required/appropriate, areas of the establishment are provided with an adequate number of conveniently located cleaning and sanitizing installations to effectively control the potential for cross-contamination from employees, such as:

• hands free hand washing stations that have functional trapped drains.
• sanitizer hand dips.
• sanitizer boot dips/sprays.

8. Appendix II Section B, the French hypertext markup language (HTML) version

has been amended from:

Transportation and Storage

to read:

"Transportation, Receiving & Storage"

9. Appendix VI, please note:

The "Conclusion" section of the FSEP Audit Report now provides for the signature and date of the Lead Auditor.