Above each document is a general description of it, an explanation of its purpose and its place in the Canadian regulatory system.
CFIA (Canadian Food Inspection Agency) HACCP-based documents are tied to Codex Alimentarius HACCP models. The CA documents are referenced, not directly used as standards/requirements.
(CAC/RCP 1-1969, Rev 3 (1997) Recommended International Code of Practice – General Principles of Food Hygiene (Codex Alimentarius))
(CAC/RCP 53 – 2003 CODE OF HYGIENIC PRACTICE FOR FRESH FRUITS AND VEGETABLES (Codex Alimentarius))
Food Safety Enhancement Program (FSEP) – is a high-level program of the CFIA that lays out requirements for prerequisite programs (Good Manufacturing Practices – GMP), and for HACCP system planning, validation and reassessment. Not directly audited, but provides CFIA with a framework for assessing establishments, and provides establishments with a framework for a sound, HACCP-based food safety program.
Food Safety Enhancement Program (CFIA – July 2014)
General Principles of Food Hygiene, Composition and Labelling (GPFHCL) – a CFIA-produced set of guidelines to assist establishments in developing a HACCP plan; and for assisting the CFIA with assessment. GPFHCL is largely based on the Codex Alimentarius recommended code of practice: General Principles of Food Hygiene.
General Principles of Food Hygiene, Composition and Labelling (CFIA – First Edition, June 2011)
Code of Practice for the Hygienic Production of Sprouted Seeds (CPHPSS) – developed by the CFIA with Sprout industry input. It is intended to assist the CFIA in ensuring that sprout operations are safe and meet the requirements of Health Canada’s Food and Drugs Act and Regulations.
Code of Practice for the Hygienic Production of Sprouted Seeds (CFIA – Feb 2007)
Food Safety Practices Guidance for Sprout Manufacturers (FSPGSM) – a generic HACCP plan was developed using the methods in the FSEP manual. This provided a basis for a HACCP-based guide for sprout manufacturers, which incorporates much of GPFHCL and CPHPSS.
Food Safety Practices Guidance for Sprout Manufacturers (CFIA – Jan 2014)
HACCP Generic Model for Sprouts Grown In Water (CFIA – Jan 2014)
Similar to the above, this is a HACCP-based guide for RTE vegetable manufacturers.
Food Safety Practices Guidance for Ready-to-Eat Fresh-Cut Vegetable Manufacturers (CFIA – Jan 2014)
HACCP Generic Model for Ready-To-Eat Fresh-Cut Vegetables (CFIA – Jan 2014)
The CFIA through the above guidance documents encourages and facilitates safe production practices. They then monitor compliance with the following additional requirements through product testing and site visits:
Consumer Packaging and Labelling Act and Regulations
Food and Drug Act and Regulations
These requirements are amplified in HEALTH PRODUCTS AND FOOD BRANCH (HPFB) STANDARDS AND GUIDELINES FOR MICROBIOLOGICAL SAFETY OF FOOD – AN INTERPRETIVE SUMMARY (Health Canada – April 2008)
Click here to view this document which is in PDF format.
Additional documents can be requested at http://www.hc-sc.gc.ca/fn-an/res-rech/analy-meth/microbio/volume1-eng.php.
Organic Standards – issued by the Canadian General Standards Board a component of the Government of Canada, Department of Public Works and Government Services
CAN/CGSB?32.311, Organic Production Systems – Permitted Substances Lists
CAN/CGSB-32.310, Organic Production Systems – General Principles and Management Standards
GLOBAL FOOD SAFETY INITIATIVE (GFSI) – recognized and benchmarked:
Note: GFSI-benchmarked schemes are essentially based on Codex Alimentarius and ISO principles. Some audits are based upon customer request.
CanadaGAP – owned by a not-for-profit corporation, CanAgPlus, since 2012. Originally developed by the Canadian Horticultural Council based on a HACCP model it has since been extended to incorporate the Repacking and Wholesale Food Safety Program, produced by the Canadian Produce Marketing Association. CanadaGAP is GFSI-recognized and benchmarked. This is an optional standard.
CanadaGAP FOOD SAFETY MANUAL FOR FRESH FRUITS AND VEGETABLES v6.3 (CanAgPlus – April 2015)
CanadaGAP FOOD SAFETY MANUAL FOR GREENHOUSE PRODUCT v6.3 (CanAgPlus – April 2015)
APPENDICES TO CANADAGAP FOOD SAFETY MANUALS v6.3 (CanAgPlus – April 2015)
Links for all manuals are available at: http://www.canadagap.ca/manuals/manual-downloads/
PrimusGFS – A GFSI-recognized and benchmarked standard against which certification may be achieved by way of external audit. Audits are performed by ISO-accredited auditors (though PrimusGFS itself is not ISO-based). The standard incorporates three elements: a food safety plan; HACCP system; and GAP/GMP. It is an optional standard.
PrimusGFS Standard v2.1
Links to CFI Guidance Documents:
CFIA (Canadian Food Inspection Agency) guidance documents (both general, and specific to sprouters)