List of modifications

Glossary of terms

The following terms and related definitions have been added to the glossary: Food Additive, Food Processing Aid, Nutrients and Task.

The definition of Prerequisite Program has been modified.

Section 3.1.1 Prerequisite program requirements – A.2.3.2

Version July 2010 - Ventilation systems ensure that air flows from the least contaminated areas to the most contaminated areas.

Version February 2012 - Ventilation systems ensure that air does not flow from the most contaminated areas to the least contaminated areas.

Section 3.1.1 Prerequisite program requirements – A.4.1.2

Version July 2010 - Where applicable, the establishment has and implements documented water treatment procedures to ensure that:

  • Boiler feed water treatment or any chemically treated water (e.g., corrosion inhibitors, water conditioning and chlorination) that has direct product impact or is used on product contact surfaces meets the appropriate regulatory requirement and is potable;
  • Water mixed with chemical and applied on product to reduce the microbial load meets the acceptable chemical concentration for the intended purpose;
  • Re-circulated water for reuse meets the appropriate regulatory requirement.

Version February 2012 - Where applicable, the establishment has and implements documented water treatment procedures to ensure that:

  • Boiler feed water treatment or any chemically treated water (e.g., corrosion inhibitors, water conditioning and chlorination) that has direct product impact or is used on product contact surfaces meets the appropriate regulatory requirement and is potable;
  • Re-circulated water for reuse meets the appropriate regulatory requirement.

Note: The requirement “the establishment must ensure that water mixed with chemical and applied on product to reduce the microbial load” has been removed. This requirement is now covered under the new prerequisite program sub-element G.1.3 Food Processing Aids.

Section 3.1.1 Prerequisite program requirements – B.2.1.3

Version July 2010

  • Where applicable, receiving of live animals is controlled as per regulatory requirements.
  • Only approved ingredients and materials are received into the establishment.
  • Incoming ingredients are assessed at receiving, where possible, to ensure that the purchasing specifications have been met.*

*Where organoleptic inspections are not effective as a means of confirming material acceptability for these materials, certificate of analysis may be used as a means to verify the commitment made by the suppliers.

Version February 2012

  • Where applicable, receiving of live animals is controlled as per regulatory requirements.
  • Only approved and properly labelled/identified ingredients, products and materials are received into the establishment.
  • Incoming ingredients, products and materials are assessed at receiving to ensure that their conditions are satisfactory and that the purchasing specifications have been met.*

*Where organoleptic inspections are not effective as a means of confirming incoming material acceptability, certificate of analysis may be used as a means to verify the commitment made by the suppliers.

Section 3.1.1 Prerequisite program requirements – B.2.2.2

Version July 2010

  • Ingredients, finished products and packaging materials are handled and stored in a manner to prevent damage, deterioration and contamination.
  • Where applicable, ingredients and finished products are prepared in a manner to prevent time and temperature abuse associated with food safety or shelf life.
  • Where appropriate, rotation is controlled to prevent deterioration.

Version February 2012

  • Ingredients, finished products and packaging materials are handled and stored in a manner to prevent damage, deterioration and contamination.
  • When processing room temperatures could allow for increase in product temperatures above regulatory requirements, ingredients and finished product are monitored to ensure the prevention of temperature abuse.
  • Where appropriate, rotation is controlled to prevent deterioration.

Section 3.1.1 Prerequisite program requirements – C.1.2.1

Version February 2012 - The note below has been added to the requirement.

Note 2: Equipment and pieces of equipment requiring regular maintenance that must be included in the Preventative Maintenance Program:

  • Processing equipment used to prevent, eliminate or reduce the likely occurrence of identified hazards. For example, pasteurizer.
  • Pieces of equipment that come in contact with food.
  • Equipment located above exposed food product that could contaminate food product if not well maintained.

Section 3.1.1 Prerequisite program requirements – C.1.2.2

Version February 2012 - The note below has been added to the requirement.

Note: The calibration procedures are based on the equipment manufacturer’s manual or equivalent.

Section 3.1.1 Prerequisite program requirements – G

Version July 2010

Prerequisite Program G - Allergen Control Program

Version February 2012

Prerequisite Program (G) Operational Prerequisite Programs

  • G.1 Allergens, Nutrients, Food Additives and Processing Aids
    • G.1.1 Allergen Control Program
    • G.1.2 Food Additives and Nutrients
    • G.1.3 Food Processing Aids

Section 3.1.1 Prerequisite program requirements – G.1.1.4

Version July 2010 - Where applicable, procedures and/or policies related to receiving of ingredients and externally printed labels are developed and implemented to ensure that:

  • Only approved ingredients from approved suppliers/sources are received;
  • The labels of approved ingredients received match the establishment’s finished product list of ingredients and components of ingredients;
  • Externally printed labels meet the specifications.

Version February 2012 - Where applicable, procedures and/or policies related to receiving of ingredients and externally printed labels are developed and implemented to ensure that:

  • Only approved ingredients from approved suppliers/sources are received;
  • The labels of approved ingredients received match the establishment’s finished product list of ingredients and components of ingredients;
  • The mandatory requirements that appear on externally printed labels are accurate.

Section 3.2.7.4 Verification procedures

Version July 2010 - The frequency of verification should be sufficient to confirm that the CCP(s) remains in control of any hazards. For example, at a dairy plant, staff responsible for the daily monitoring of the pasteurization step fails to take the necessary corrective action. Verification conducted once per month will not be frequent enough to prevent a broad-based recall.

Version February 2012 - The frequency of verification should be sufficient to confirm that the CCP(s) remains in control of any hazards.

Section 3.5 FSEP forms

Addition of a blank template form for the documentation of Process Controls.

Other minor modifications have been made to the following sections.

Section 5.1 – New HACCP plan
Section 6.6 – Communication of results and actions required
Section 6.7 – Request for review of a CAR
Section 6.8 – Acceptable action plan
Section 6.9 – Action plan extension
Section 6.10 – CFIA follow-up