HACCP Certification

For the food and beverage processing industry, and all other food-related industries, food safety is of critical importance. Hazard Analysis Critical Control Point (HACCP) is a systematic and preventive approach to food safety that is the basis of all food safety management systems. It is the most recognized and trusted food safety program in the industry and is globally recognized. It is recommended by the Codex Alimentarius Commission, and the United Nations international standards organization for food safety. Having a functional and certified HACCP system promotes the marketability of your products in the international marketplace. HACCP certification informs your clients that you have a documented, functional and properly managed HACCP Food Safety System that consistently ensures your product safety.

GMP Certification

Good Manufacturing Practice (GMP) guidelines provide guidance for manufacturing, testing, and qualityassurance in order to ensure that a food product is safe for human consumption. Many countries have legislated that food manufacturers follow GMP procedures. GMP guidelines are not prescriptive instructions on how to manufacture products but are a series of general principles that must be observed during manufacturing. When a company is setting up its quality program and manufacturing process, there may be many ways it can fulfill GMP requirements. It is the company’s responsibility to determine the most effective and efficient quality process. GMP certification shows that your staff is trained to properly perform their duties, informs your clients that you have documented, written and functioning GMPs, that quality is built into your product and GMP is the most essential part of ensuring this product quality.

FSEP Manual

Recognized across Canada, the Food Safety Enhancement Program (FSEP) Manual specifies the minimum requirements for an effective food safety management system, as put forth by the Canadian Food Inspection Agency (CFIA). FSEP is based on the principles of the Hazard Analysis and Critical Control Point (HACCP) system developed by the Codex Alimentarius Commission and is viewed as a national benchmark for the Canadian food and beverage processing industry to maintain a high standard of food safety. While not a certification itself, the manual actively supports the development, implementation, and maintenance of HACCP systems in all registered Canadian food and beverage establishments.

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