Food Safety Enhancement Program Manual

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Table of Contents

• Glossary of Terms
• Section 1 - Food Safety Enhancement Program Description
  • 1.1 Introduction
  • 1.2 Types of food safety hazards controlled by a HACCP system
  • 1.3 Benefits of HACCP
• Section 2 - Responsibilities
  • 2.1 CFIA responsibilities
  • 2.2 Establishment responsibilities
• Section 3 - HACCP System Documentation
  • 3.1 Prerequisite programs
  • 3.2 HACCP plan(s)
  • 3.3 Validation
  • 3.4 Maintenance and reassessment of the HACCP system
  • 3.5 FSEP forms
• Section 4 - Recognition Process
  • 4.1 CFIA Area FSEP Coordinator responsibilities
  • 4.2 Recognition process steps
• Section 5 - Changes to a recognized HACCP system
  • 5.1 New HACCP plan
  • 5.2 Changes to a HACCP system
  • 5.3 Changes in ownership
• Section 6 - CFIA Verification of FSEP Voluntarily Recognized Establishments
  • 6.1 Objective
  • 6.2 Frequency of verification
  • 6.3 Verification scope
  • 6.4 Opening meeting
  • 6.5 Gathering objective evidence to determine compliance
  • 6.6 Communication of results and actions required
  • 6.7 Request for review of a CAR
  • 6.8 Acceptable action plan
  • 6.9 Action plan extension
  • 6.10 CFIA follow-up
  • 6.11 Loss of recognition