HACCP is the oldest food safety management model applied by NASA in the 1960s, then was supported for implementation by FAO-WHO in the 70s. In the U.S., full adoption of the HACCP approach for assuring food safety came in 2011 when Congress passed, and the president signed into law, the Food Safety Modernization Act (FSMA).FSMA has defined seven rules, second rule is human food preventive controls that means the establishment of a risk-based scientific approach to food safety management similar to HACCP.
The HACCP system, which is scientifically based and methodical, identifies particular hazards and controls them to assure food safety. HACCP is a technique for assessing food risks (Biological/chemical/physical/allergens) and establishing control systems that focus on prevention rather than relying just on end-product testing. Any HACCP system may accommodate change, such as changes in equipment design, processing techniques, or technology innovations.
HACCP may be used across the food chain, from primary production to ultimate consumption; however, this form of application should be guided by scientific evidence of human health concerns. In addition to improving food safety, HACCP adoption can give other major benefits. Furthermore, the use of HACCP systems can help regulatory bodies check food and boost international trade by enhancing trust in food safety.
We help food businesses improve their processes by assessing and auditing food safety management systems such as HACCP and ISO 22000 standards in an IMS format. In addition to this standard's evaluation and auditing services, ACS Canada's professionals provide worldwide services in the design and construction of hygienic food establishments.
BENEFITS FROM IMPLEMENTATION AND CERTIFICATION
Compliance with Canadian's food law and FSMA,
Improved food safety in production and distribution,
Increased business awareness of food risks, food safety hazards, and critical control points,
Increased consumer confidence,
Supports business leadership through the direction of resources to safety-critical elements of the process,
Reduction in complaints by reduced risk of negative publicity,
Improved responsiveness to problems through devised corrective action.
Canadacets uses accelerated learning techniques to make sure you fully understand all certificates. We put your learning into context with a diverse offering of classroom teaching, workshops, interactive and online sessions.
GMP – Requirements & Documentation
This course aims to teach the principles and practices of GMP requirements in the food industry.More About This Course
ISO 22000 – Requirements & Documentation
The aim of this course is to provide delegates with the knowledge and skills required to understand FSMS requirements and documentation.More About This Course
ISO 22000 – Internal Auditor
This course aims to teach the principles and practices of effective food safety management system internal audits.More About This Course
ISO 22000 – Lead Auditor
This course aims to teach the principles and practices of effective food safety management system third-party audits.More About This Course
HACCP – Requirements & Documentation
The aim of this course is to provide delegates with the knowledge and skills required to understand HACCP requirements and documentation.More About This Course
HACCP – Internal Auditor
This course aims to teach the principles and practices of HACCP-GMP first and second-party audits.More About This Course
HACCP – Lead Auditor
The aim of this course is to teaches the principles and practices of effective HACCP third party audits.More About This Course