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What is HACCP?

HACCP, or Hazard Analysis Critical Control Point system, is a food safety management system that

  1. Identifies where hazards might occur in the food production process
  2. Puts into place stringent actions to prevent the hazards from occurring
  3. Strictly monitors and controls critical steps of the process to reduce the likelihood that hazards will occur

Good Manufacturing Processes, also known as prerequisite programs, are the foundation for your HACCP program. FSEP (CFIA's food safety program) lists 7 prerequisite programs:

  • Premises
  • Equipment
  • Personnel
  • Sanitation and pest control
  • Recall
  • Allergen control programs
  • Transportation, purchasing, receiving, shipping and storage

Whether you’re starting from scratch or improving on an existing program, NSF-GFTC will help you with any of the
following steps:

NSF-GFTC's expert consultants and proven systems help to make HACCP and GMPs easier and achievable.

To get started or for more information, contact Alan Grant at (519) 821-1246 ext. 5062 or

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