HACCP Generic Model for Ready-To-Eat Fresh-Cut Vegetables
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The General Principles of Food Hygiene, Composition and Labelling and the Code of Practice for Minimally Processed, Ready-to-Eat Vegetables (the Code of Practice) continue to be the current Canadian regulatory guidelines for Ready-to-Eat fresh-cut vegetable manufacturers. This HACCP Generic Model for Ready-to-Eat Fresh-Cut Vegetables (the generic model), along with the Food Safety Practices Guidance for Ready-to-Eat Fresh-Cut Vegetable Manufacturers, were developed by a committee consisting of representatives of the Canadian Food Inspection Agency (CFIA) and Health Canada. These documents are intended to be food safety resources for the Ready-to-Eat fresh-cut vegetable industry.
The generic model was developed using the CFIA's Food Safety Enhancement Program (FSEP) approach and tools: Sections 1, 2 and 3 of the FSEP Manual, including the 10 forms, as well as the Codex Alimentarius Decision Tree to determine the critical control points (CCPs). It is a practical example for Ready-to-Eat fresh-cut vegetable manufacturers to follow in designing their own facility-specific HACCP plan. The HACCP Generic Model for Ready-to-Eat Fresh-Cut Vegetables was used by the committee during the development of the Food Safety Practices Guidance document. This guidance document incorporates Chapters 1 to 8 of the General Principles of Food Hygiene, Composition and Labelling (GPFHCL), as well as Part III and Part IV of the Code of Practice for Minimally Processed Ready-to-Eat Vegetables in addition to other reference material. Using a HACCP approach, it provides guidance on controlling potential hazards. Chapter 1 provides information about developing operational controls for controlling hazards, while Chapters 2 to 8 provide information about developing Good Manufacturing Practices (GMPs) or Prerequisite Programs, as they are called in the FSEP approach. A hazard summary is provided following the Scope section in the guidance document.
Together, the generic model and guidance document establish a practical system that Ready-to-Eat fresh-cut vegetable manufacturers can use to review all potential health and safety hazards in their operation, allowing a facility to focus on controlling the points that are critical to the safety of the finished product(s).
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