Health Canada is responsible for helping Canadians maintain and improve their health. It ensures that high-quality health services are accessible and works to reduce health risks.

You can visit below link for more information. https://www.canada.ca/en/health-canada.html

The Canadian Food Inspection Agency is dedicated to safeguarding food, animals and plants, which enhances the health and well-being of Canada’s people, environment and economy.

You can visit below link for more information. www.inspection.gc.ca

GMP means Good Manufacturing Practices. GMP (Good Manufacturing Practice) is a system to ensure that products meet food safety, quality and legal requirements. As a food manufacturer you should have GMP in place.

The CODEX   ALIMENTARIUS international food standards, guidelines and codes of practice contribute to the safety, quality and fairness of this international food trade. Consumers can trust the safety and quality of the food products they buy, and importers can trust that the food they ordered will be in accordance with their specifications.

You can visit below link for more information. http://www.fao.org/fao-who-codexalimentarius/about-codex/en/

✔️ Food Industry Demand – more & more customers are demanding.

✔️ Assure product safety and authenticity

✔️ Provide brand protection

✔️ Meet legislative requirements

✔️ Promote customer and consumer confidence

✔️ Reduce waste, rework. customer complaints, withdrawal and recall

✔️ Increase productivity

✔️ Identify and control problems before they go out of control

✔️ Save you from lawsuits and costly recall

✔️Peace of Mind

Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.

The Quality Management Program (QMP) is one example of a type of preventive control plan (PCP). The QMP is based on the Hazard Analysis Critical Control Point (HACCP) approach to food safety and, for many years, this program has been implemented by food operators in the fish and seafood sector. The program provides assurance that fish products are prepared under sanitary conditions, are safe, wholesome and meet Canadian requirements, including those on labelling and standards of identity.

You can visit below link for more information. https://inspection.gc.ca/food/requirements-and-guidance/preventive-control-plans/qmp-approach/eng/1523455002217/1523455002607

Anyone who wants to export a food needs to determine if there are unique requirements imposed by the foreign country, and if an export certificate is required from the Canadian Food Inspection Agency (CFIA). In order to receive an export certificate, the CFIA requires exporters to demonstrate that they have control measures in place to ensure the safety of the foods they export, and that they meet all Canadian and / or foreign country requirements.

You can visit below link for more information.  https://www.inspection.gc.ca/exporting-food-plants-or-animals/food-exports/export-certification-control-program/eng/1527252923495/1527252981753

The Global Food Safety Initiative (GFSI) is a private organization, established and managed by the international trade association, the Consumer Goods Forum under Belgian law in May 2000. The GFSI maintains a scheme to benchmark food safety standards for manufacturers as well as farm assurance standards.

The Global Food Safety Initiative is a business-driven initiative for the continuous improvement of food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide. GFSI provides a platform for collaboration between some of the world’s leading food safety experts from retailer, manufacturer and food service companies, service providers associated with the food supply chain, international organizations, academia and government.

You can visit below link for more information.

www.mygfsi.com

✔️ FSSC 22000

✔️ SQF Code

✔️ BRC Global Standard for Food Safety

✔️ BRC-IOP Global Standard for Packaging and Packaging Materials

✔️ IFS Version 6

✔️ Canada GAP

✔️ Global Red Meat Standard (GRMS)

✔️ PrimusGFS Standard

✔️ IFS PAC secure

✔️ IFS Logistics

BRCGS is a leading brand and consumer protection organisation, used by over 29,000 certificated suppliers over 130 countries, with certification issued through a global network of accredited certification bodies. BRCGS’ Standards guarantee the standardisation of quality, safety and operational criteria and ensure that manufacturers fulfil their legal obligations and provide protection for the end consumer. Certification to BRCGS’ Standards is now often a fundamental requirement of leading retailers, manufacturers and food service organisations.

You can visit below link for more information. www.brcgs.com

The Safe Quality Food (SQF) Program is a rigorous and credible food safety and quality program that is recognized by retailers, brand owners, and food service providers world-wide. Recognized by the Global Food Safety Initiative (GFSI), the SQF family of food safety and quality codes are designed to meet industry, customer, and regulatory requirements for all sectors of the food supply chain – from the farm all the way to the retail stores.

You can visit below link for more information.  http://www.sqfi.com

FSSC 22000 contains a complete certification Scheme for Food Safety Management Systems based on existing standards for certification (ISO 22000, ISO 22003 and technical specifications for sector PRPs).

You can visit below link for more information. http://www.fssc22000.com

The term “FSMA” Food Safety Modernization Act is a food safety legislation amending the Food, Drug and Cosmetic Act that was enacted in January of 2011 in the USA.

The FDA Food Safety Modernization Act (FSMA) is transforming the United nation’s food safety system by shifting the focus from responding to foodborne illness to preventing it. Congress enacted FSMA in response to dramatic changes in the global food system and in our understanding of foodborne illness and its consequences, including the realization that preventable foodborne illness is both a significant public health problem and a threat to the economic well-being of the food system.

You can visit below link for more information. https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/food-safety-modernization-act-fsma

HARPC stands for “Hazard Analysis and Risk-Based Preventive Controls.”

As required by FSMA, FDA promulgated the HARPC regulation (also referred to as the “Preventive Controls Rule” for the food industry on September 17, 2015.

You can visit below link for more information. www.harpc.com

Canada is recognized as having one of the strongest food safety systems in the world. The Safe Food for Canadians Regulations (SFCR) make our food system even safer by focusing on prevention and allowing for faster removal of unsafe food from the marketplace. Under these regulations, as of January 15, 2019, new licensing, preventive control and traceability requirements apply to food businesses that import or prepare food for export or to be sent across provincial or territorial boundaries.

You can visit below link for more information. https://www.inspection.gc.ca/food/eng/1299092387033/1299093490225

First published in 2009, the Gluten-Free Certification Program (GFCP) Global Standard is now in its third issue and is well-established globally. It provides a framework for the management and control of gluten in gluten-free products, in the manufacture, processing and packing of foods, ingredients, pet foods, cosmetics, natural health products and drugs.

You can visit below link for more information. https://www.brcgs.com/brcgs/gluten-free-certification-program/

Food fraud is generally seen as the deliberate and intentional substitution, addition, tampering or misrepresentation of food, food ingredients or food packaging for economic gain. Food fraud may be known by other terms, such as “food crime,” “food related criminality” or even “fake food,” and often misleads consumers to pay a higher price for an inferior product.

You can visit below link for more information. https://www.inspection.gc.ca/food/information-for-consumers/food-safety-system/food-fraud/eng/1548444446366/1548444516192

VACCP stands for Vulnerability Assessment and Critical Control Points. It focuses on food fraud as well and widens the scope to include systematic prevention of any potential adulteration of food, whether intentional or not, by identifying the vulnerable points in a supply chain. It is especially concerned with economically motivated adulteration (EMA). Examples include product substitutions, unapproved product enhancements, counterfeiting, stolen goods and others.

TACCP stands for Threat Assessment and Critical Control Points. This protocol focuses on tampering, intentional adulteration of food, and food defence.

TACCP generally requires a wider range of employee involvement than HACCP, as it covers issues such as manufacturing plant and transportation security, IT security, and employee background checks.