CFIA also provides scientific and technical support to another program, the Canadian Farm Food Safety Program (COFFSP) managed by the Canadian Agricultural Federation. The plan was also initiated by the Canadian Adjustment and Rural Development Fund and covered the food safety issues from the farm gates/stalls to the slaughtering and processing company portals. Through cooperation between the federal government and industry, it encourages domestic primary product associations to develop strategies and necessary tools to enable producers to implement food safety measures that are consistent with HACCP principles in the food production of farms.
The CFIA's participation in the CFSAP and COFFSP programs demonstrates its commitment to continuously improve food safety, from multi-sectoral, cross-industry food safety collaborations from primary product production to final product retailing, and finally from farm to fork (Farm-Fork) Food safety management.
Looking at Canada’s food safety management, we can see that due to the increasingly high demands of consumers on food safety, Canada’s food safety management practices are undergoing tremendous changes, especially in recent years, and its outstanding features are traditional surveys and inspections. Based on the inspection, the promotion of preventive food safety management based on HACCP principle is its main development trend. Not only at the federal level, but also in the provinces, the system is being promoted. Therefore, to understand Canada's food safety management in depth, we must further understand the principles and methods of HACCP.
II. Basic Principles and Implementation of HACCP 1. The Origin of HACCP The HACCP (Hazards Analysis Critical Control Point) system is an internationally accepted system based on science and technology that recognizes specific threats to food safety. Hazardous substances and preventive measures are taken to reduce the risk of producing defective foods and services so as to ensure food safety. HACCP as a tool to assess the source of hazards and establish a corresponding control system, it emphasizes the full participation of all aspects of the food supply chain, take preventive measures, rather than relying on traditional testing and testing of the final product, to avoid food Physical, chemical and biological hazards, or reduce it to an acceptable level.
Any HACCP system has certain openness and can accept new changes, such as the improvement of equipment, the progress of processing procedures and the development of technology. In the implementation process, scientific evidence must be used as a guide when determining the risk factors of food for human health. The successful implementation of HACCP requires the full commitment and active participation of the company's management and staff. It also requires multidisciplinary system operations. Different application areas require different expertise, including agronomy, animal husbandry and veterinary medicine, medicine, microbiology, medicine, and the public. Expertise in health, food technology, environmental health, chemistry, and engineering, or a combination thereof.
HACCP can be used throughout the food chain from primary products to final consumer products. Its application is compatible with the implementation of quality management systems, such as the IS09000 series, and is a system for food safety management in such quality systems. HAC-CP emphasizes starting from the source as much as possible, and controls every critical control point of the whole process through operator control and continuous monitoring technology. In recent years, many organizations have recommended the use of HACCP systems in the food processing industry. In 1991, the Food Sanitation Codex Committees under the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) appointed a working group that developed a HACCP application guide. This document is widely circulated and is gaining international recognition. In Europe, the HACCP system has been introduced into the food production line through the EU's Hygiene Rule 93/43/ EWG, which has become an important part of EU food safety regulations and has legal effect. In some countries, such as Japan, Australia, New Zealand and the United States, they have already imposed HACCP.
2. The basic principle and method of HACCP The principle of HACCP system is that the safety of food cannot be achieved through the inspection of the final product, because too many objects need to be inspected, and the hazards may be evenly distributed. Pumping. It must be preventive rather than reactive. The difference between HACCP and traditional inspection methods is that the latter is a reactive method of finding a problem and then resolving it, while the former is to see a possible cause of the problem and take measures to avoid its preventive measures. HACCP has to answer two questions. First, what are the hazards related to my products? Including the identification of possible hazards in the raw materials and various processing links, it depends on various documents, their own experience and the help of experts. In general, food safety hazards include biological (bacterial pathogens, parasites and viruses), chemical (natural toxins, drugs such as antibiotics, chemicals such as disinfectants, allergies) and physical (metal, Glass, foreign objects). The second is how to remove these hazards or control them at an acceptable level.
The HACCP system requires companies to write down what they have to do, form a plan, and then write it down, that is, to implement the plan, and finally to prove everything you do, that is, make a record.
The implementation of HACCP includes the following 12 steps, which are the application of the above principles. (1) Establish a HACCP team; (2) Describe the product; (3) Identify possible uses of the product; (4) Establish a flow chart; (5) Perform on-site confirmation of the flow chart; (6) List and link each step All potential hazards involved, analysis of hazards, and consideration of any measures to control the identified hazards; (7) Identify critical control points; (8) Establish control values ​​for critical control points; (9) Establish a monitoring system for each CCP; (10) Establish corrective specifications; (11) Establish verification procedures; (12) Establish records and record keeping systems.
3. Canada's efforts to implement HACCP In Canada, food safety is regarded as everyone's responsibility. Canada's consumer education program is aimed at consumers' food safety plans and provides consumers with information on how to clean, divide, cook, and refrigerate. And Services, and the dissemination of HACCP knowledge. The principle of the HACCP system has been widely used. Every aspect of the farm starts with the obligation to maintain food safety. The “Quality Starts Here†implemented on the farm is a beef safety plan. The “Canadian Quality Assurance Program†is a pork safety plan and “starts clean and stays cleanâ€. (Start Clean, Stay Clean) is an egg safety plan. These plans ensure the food safety of food from the farm to the processing company's portal. The FSEP plan promotes the use of the HACCP system in slaughtering, processing and retailing, and provides security assurances from the processing enterprise portal to the final food. Although there are no specific plans for certain aspects of certain products, the principles of HACCP have been or are being applied at these points.
In order to assist various types of companies in developing their own HACCP systems, the Canadian Food Safety and Inspection Agency and the food industry have developed some common models. These models are designed according to the type of product and processing, and they are versatile. Each company can use its own characteristics. Rich to meet their own needs. The HACCP system has been developed using two methods, the Expert Committee Law and the Pilot Project Law. The former develops a generic model through a committee of experts. Experts of the committee are composed of planning experts from industry and government, and each general model has a separate committee. The development of the model includes the preparation and composition of the team, the development of a common model, and peer inspections. The latter is to develop a generic model by implementing pilot projects, that is, to test generic models in a specific factory environment. The steps include preparing and forming teams, applying the basic principles of HACCP and understanding the status of factories before implementation, implementing the HACCP plan, and implementing The situation of the factory, the development of a general model, and the inspection of peers.
At present, Canada has developed 4 types of 26 general models. Including 16 meat and poultry products, 1 egg, 6 processed products of vegetables, fruits, honey and maple, and 4 dairy products. Greatly facilitates the development of enterprise HACCP systems.
All meat processing and refrigeration companies registered in the federal state must enforce HACCP, regardless of export or not. The Industrial Gazette was announced to be completed in December 1999 and later postponed to January 2000. The communique of May 2001 was postponed until May 2002. CFIA is conducting a partial or full review of all companies that have achieved HACCP certification to verify the advanced nature of the program and whether the HACCP system is consistent with this and to test the effectiveness of HACCP in achieving food safety goals. And in the study and improvement of relevant standards, or the adoption of the United States standards.
Although HACCP has not yet been fully enforced in Canada, it has been widely used. The food companies registered in the provinces are also adopting the HACCP system. With the popularization of HACCP knowledge and people's awareness of food safety, the HACCP system is expected to play a greater role in the field of Canadian food safety. (Finish)
The CFIA's participation in the CFSAP and COFFSP programs demonstrates its commitment to continuously improve food safety, from multi-sectoral, cross-industry food safety collaborations from primary product production to final product retailing, and finally from farm to fork (Farm-Fork) Food safety management.
Looking at Canada’s food safety management, we can see that due to the increasingly high demands of consumers on food safety, Canada’s food safety management practices are undergoing tremendous changes, especially in recent years, and its outstanding features are traditional surveys and inspections. Based on the inspection, the promotion of preventive food safety management based on HACCP principle is its main development trend. Not only at the federal level, but also in the provinces, the system is being promoted. Therefore, to understand Canada's food safety management in depth, we must further understand the principles and methods of HACCP.
II. Basic Principles and Implementation of HACCP 1. The Origin of HACCP The HACCP (Hazards Analysis Critical Control Point) system is an internationally accepted system based on science and technology that recognizes specific threats to food safety. Hazardous substances and preventive measures are taken to reduce the risk of producing defective foods and services so as to ensure food safety. HACCP as a tool to assess the source of hazards and establish a corresponding control system, it emphasizes the full participation of all aspects of the food supply chain, take preventive measures, rather than relying on traditional testing and testing of the final product, to avoid food Physical, chemical and biological hazards, or reduce it to an acceptable level.
Any HACCP system has certain openness and can accept new changes, such as the improvement of equipment, the progress of processing procedures and the development of technology. In the implementation process, scientific evidence must be used as a guide when determining the risk factors of food for human health. The successful implementation of HACCP requires the full commitment and active participation of the company's management and staff. It also requires multidisciplinary system operations. Different application areas require different expertise, including agronomy, animal husbandry and veterinary medicine, medicine, microbiology, medicine, and the public. Expertise in health, food technology, environmental health, chemistry, and engineering, or a combination thereof.
HACCP can be used throughout the food chain from primary products to final consumer products. Its application is compatible with the implementation of quality management systems, such as the IS09000 series, and is a system for food safety management in such quality systems. HAC-CP emphasizes starting from the source as much as possible, and controls every critical control point of the whole process through operator control and continuous monitoring technology. In recent years, many organizations have recommended the use of HACCP systems in the food processing industry. In 1991, the Food Sanitation Codex Committees under the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) appointed a working group that developed a HACCP application guide. This document is widely circulated and is gaining international recognition. In Europe, the HACCP system has been introduced into the food production line through the EU's Hygiene Rule 93/43/ EWG, which has become an important part of EU food safety regulations and has legal effect. In some countries, such as Japan, Australia, New Zealand and the United States, they have already imposed HACCP.
2. The basic principle and method of HACCP The principle of HACCP system is that the safety of food cannot be achieved through the inspection of the final product, because too many objects need to be inspected, and the hazards may be evenly distributed. Pumping. It must be preventive rather than reactive. The difference between HACCP and traditional inspection methods is that the latter is a reactive method of finding a problem and then resolving it, while the former is to see a possible cause of the problem and take measures to avoid its preventive measures. HACCP has to answer two questions. First, what are the hazards related to my products? Including the identification of possible hazards in the raw materials and various processing links, it depends on various documents, their own experience and the help of experts. In general, food safety hazards include biological (bacterial pathogens, parasites and viruses), chemical (natural toxins, drugs such as antibiotics, chemicals such as disinfectants, allergies) and physical (metal, Glass, foreign objects). The second is how to remove these hazards or control them at an acceptable level.
The HACCP system requires companies to write down what they have to do, form a plan, and then write it down, that is, to implement the plan, and finally to prove everything you do, that is, make a record.
The implementation of HACCP includes the following 12 steps, which are the application of the above principles. (1) Establish a HACCP team; (2) Describe the product; (3) Identify possible uses of the product; (4) Establish a flow chart; (5) Perform on-site confirmation of the flow chart; (6) List and link each step All potential hazards involved, analysis of hazards, and consideration of any measures to control the identified hazards; (7) Identify critical control points; (8) Establish control values ​​for critical control points; (9) Establish a monitoring system for each CCP; (10) Establish corrective specifications; (11) Establish verification procedures; (12) Establish records and record keeping systems.
3. Canada's efforts to implement HACCP In Canada, food safety is regarded as everyone's responsibility. Canada's consumer education program is aimed at consumers' food safety plans and provides consumers with information on how to clean, divide, cook, and refrigerate. And Services, and the dissemination of HACCP knowledge. The principle of the HACCP system has been widely used. Every aspect of the farm starts with the obligation to maintain food safety. The “Quality Starts Here†implemented on the farm is a beef safety plan. The “Canadian Quality Assurance Program†is a pork safety plan and “starts clean and stays cleanâ€. (Start Clean, Stay Clean) is an egg safety plan. These plans ensure the food safety of food from the farm to the processing company's portal. The FSEP plan promotes the use of the HACCP system in slaughtering, processing and retailing, and provides security assurances from the processing enterprise portal to the final food. Although there are no specific plans for certain aspects of certain products, the principles of HACCP have been or are being applied at these points.
In order to assist various types of companies in developing their own HACCP systems, the Canadian Food Safety and Inspection Agency and the food industry have developed some common models. These models are designed according to the type of product and processing, and they are versatile. Each company can use its own characteristics. Rich to meet their own needs. The HACCP system has been developed using two methods, the Expert Committee Law and the Pilot Project Law. The former develops a generic model through a committee of experts. Experts of the committee are composed of planning experts from industry and government, and each general model has a separate committee. The development of the model includes the preparation and composition of the team, the development of a common model, and peer inspections. The latter is to develop a generic model by implementing pilot projects, that is, to test generic models in a specific factory environment. The steps include preparing and forming teams, applying the basic principles of HACCP and understanding the status of factories before implementation, implementing the HACCP plan, and implementing The situation of the factory, the development of a general model, and the inspection of peers.
At present, Canada has developed 4 types of 26 general models. Including 16 meat and poultry products, 1 egg, 6 processed products of vegetables, fruits, honey and maple, and 4 dairy products. Greatly facilitates the development of enterprise HACCP systems.
All meat processing and refrigeration companies registered in the federal state must enforce HACCP, regardless of export or not. The Industrial Gazette was announced to be completed in December 1999 and later postponed to January 2000. The communique of May 2001 was postponed until May 2002. CFIA is conducting a partial or full review of all companies that have achieved HACCP certification to verify the advanced nature of the program and whether the HACCP system is consistent with this and to test the effectiveness of HACCP in achieving food safety goals. And in the study and improvement of relevant standards, or the adoption of the United States standards.
Although HACCP has not yet been fully enforced in Canada, it has been widely used. The food companies registered in the provinces are also adopting the HACCP system. With the popularization of HACCP knowledge and people's awareness of food safety, the HACCP system is expected to play a greater role in the field of Canadian food safety. (Finish)
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