The core of Canada’s food quality program
The letters mean Hazard Analysis Critical Control Point, but there’s a lot more to it than these five words. It’s a way of working that insures customers get proven quality and the assurance of healthy and wholesome food.
Every step in the food handling chain – premises, transportation and storage, equipment maintenance and calibration, sanitation, personnel, and recall procedures must have critical control procedures in place that meet International HACCP standards.
C&C is a willing participant in the Canadian application of a continent wide effort to make our food safe, healthy and wholesome.
The seven basic principles of HACCP are:
- Identify the hazards and list preventive measures to control them.
- Determine the critical control points.
- Establish limits at each critical control point.
- Establish procedures to monitor the critical control points.
- Establish corrective action to be taken in case of a deviation.
- Establish procedures to verify that the systems are working correctly.
- Establish effective record-keeping.