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What are (HACCP & PCP) Requirements for GFSI Certification?

Since the publishing of the Safe Foods for Canadians Regulations in 2017, there is now a requirement for a Preventative Control Plan (PCP) for your food facility or food program. This blog aims to explain several different programs and certifications that a food facility may want to consider for your sites or products.<br><br>HACCP, PCP, or GFSI are GMP-related programs (Training) that can be used in your food processing or storage facility that will help to ensure high-quality and safe products are being made.

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What are (HACCP & PCP) Requirements for GFSI Certification?

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  1. What are HACCP and PCP? August 2022

  2. Introduction • HACCP (Hazard Analysis and Critical Control Points) • PCP (Preventative Control Plan) • GFSI (Global Food Safety Initiative) • Why you need them? • How we can help!

  3. HACCP – Hazard Analysis and Critical Control Points • Hazard Analysis Critical Control Points is a program designed for the evaluation and oversight of biological, chemical, and physical hazards throughout (from start to finish) the production and life cycle of your product. From raw material to final human/consumer consumption. • HACCP plans are tailored to the product and processes of the facility to ensure a high level of food safety for consumers.

  4. HACCP – Hazard Analysis and Critical Control Points Broken Into 7 Principles: • Conduct a Hazard Analysis • Identify Critical Control Points • Establish Critical Limits • Monitor Critical Control Points • Establish Corrective Actions • Establish Record Keeping Procedures • Establish Verification Procedures

  5. PCP – Preventative Control Plan • Preventative Control Plan is like a HACCP Program as mentioned above. But with greater focus on documentation and traceability. This is aimed at controlling and addressing any risk to food and food animals. • This would explain how hazards to your products are identified, prevented, and eliminated to a level deemed acceptable.

  6. PCP – Preventative Control Plan • The 4 principles of PCP are: • Explain biological, chemical, and physical hazards associated with the product/food. • Document how you will handle each hazard identified. • Provide plan information for development. • Show how the plan is used and implemented. • This type of plan is required within and to meet the Safe Foods for Canadians Regulations and is required to hold a Food Import license. Health Canada has published several helpful guidance documents and policies to help you determine if you need a PCP plan and how to start creating it.

  7. GFSI Certification – Global Food Safety Initiative • Global Food Safety Initiative Certification is a trusted process for confirming high standards in food safety. The concept is aiming to allow a holder to access multiple markets with this approval. You are required to undergo an audit by a certifying company of your internal practices, policies, and facility to obtain this type of certification.

  8. We are happy to help! info@qualitysmartsolutions.com https://qualitysmartsolutions.com/ 1-866-941-1868

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