The role of the Canadian government agency in assessing HACCP |
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| Affiliation: | 1. Department of Vascular Surgery, Stony Brook University, Stony Brook, New York, USA;2. Department of Surgery, Lenox Hill Hospital, New York City, New York, USA;1. Key laboratory for Thermal Science and Power Engineering of Ministry of Education, Department of Thermal Engineering, Tsinghua University, Beijing 100084, China;2. Department of Mechanical and Aerospace Engineering, Rutgers, The State University of New Jersey, Piscataway, NJ 08854, USA;1. Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China;2. Department of Biological System Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA |
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| Abstract: | In Canada, two food inspection programs have developed to embody internationally recognized principles of safe food processing. The Food Safety Enhancement Program (FSEP) is for establishments registered under the Meat Inspection Act and the Canada Agricultural Products Act, while the Quality Management Program (QMP) is for federally registered fish processing establishments. Both FSEP and QMP are fully compatible with the international HACCP guidelines adopted by Codex alimentarius. Under both QMP and FSEP initiatives, food manufacturers are responsible for the development, implementation and maintenance of HACCP food safety systems. The CFIA is responsible for verifying or auditing that industry operates acceptable systems. |
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