Food Safety Enhancement Program Manual

FSEP Manual 2010 - List of Changes or Clarifications

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• Section 1 - FSEP Description
  • 1.1 Introduction (Clarification of FSEP objective)
  • 1.2 Types of food hazards controlled by a HACCP system (New)
  • 1.3 Benefits of HACCP (New)
• Section 2 - Responsibilities
  • 2.1 CFIA responsibilities (Clarification of responsibilities)
  • 2.2 Establishment responsibilities (Clarification of responsibilities)
    • 2.2.1 Senior management letter of commitment (New)
    • 2.2.5 HACCP system performance reporting (New)
    • 2.2.6 Signing and dating the HACCP system (Changes)
• Section 3 - HACCP system documentation
  • 3.1 Prerequisite programs (Changes)
    • 3.1.1 Prerequisite programs requirements (Changes)
    • 3.1.2 Monitoring procedures (Clarifications)
    • 3.1.3 Deviation procedures (Changes)
    • 3.1.4 Record keeping (Clarifications)
  • 3.2 HACCP Plan
    • 3.2.7.2 Monitoring procedures (Clarifications)
    • 3.2.7.3 Deviation procedures (Clarifications)
    • 3.2.7.4 Verification procedures (Clarifications)
    • 3.2.7.5 Record keeping (Clarifications)
    • 3.2.8 Process controls (New)
  • 3.3 Validation (Clarifications)
    • 3.4.1 HACCP system maintenance procedures (Changes)
    • 3.4.2 HACCP system reassessment procedures (Changes - Inclusion of the verification activities for prerequisite programs into the reassessment activities to eliminate duplication)
  • 3.5 FSEP forms (Example of an alternative form that will allow for the combination of FSEP forms 5, 6, 7, 8 and 9)
• Section 4 - Recognition Process (Changes)
• Section 5 - Changes to a recognized HACCP system (Clarifications)
• Section 6 - CFIA verification of FSEP voluntarily recognized establishments (New)