HACCP and Preventive Control Plans Consulting Services

Monitoring and detecting food safety-related problems throughout the entire food safety process! We also identify hazards and set up preventive control plans (PCP) to prevent food safety hazards, gain customer confidence, and achieve more rigorous quality control. Every business needs a preventive control plan that helps you meet industry regulations while keeping your business in compliance. This guide will provide an overview of the key elements of a successful plan, as well as tips and resources for implementing it.

 

Looking for a HACCP consultation service to help you comply with food safety regulations and protect your business? We provide information about what a HACCP consultation involves, how it helps, and where you can find professionals.

What is a HACCP Plan?

HACCP stands for Hazard Analysis Critical Control Points. It is a process designed to assure food safety, prevent problems, increase food safety standards, ensure you comply with the law, and organize your process to produce safe food. A HACCP plan consists of 7 principles, including:

  • Hazard Analysis
  • Identifying Critical Control Points (CCP)
  • Establishing Critical Limits
  • Observing And Tracking Procedures
  • Corrective Actions
  • Verification Protocols
  • Documentation & Record Keeping

These principles may seem obvious but implementing and maintaining them through a food organization is a significant undertaking and, in some cases, an organizational cultural shift (possibly a transformational change) that starts from the management level who needs to integrate the HACCP plan into the organization.

haccp licence plan Canada
PCP HACCP Certification USA Canada

What is a Preventive Control Plan (PCP)?

An effective preventive control plan is essential for businesses to remain compliant with industry regulations. Learn the steps you need to take to properly construct a plan, from developing your objectives and identifying potential hazards to implementing effective controls and devising methods of tracking results.

PCP stands for Preventive Control Plan, which is similar in some respects to a HACCP program. But PCP focuses more on written documentation and traceability aspects to identify and control risk to food and food animals. According to CFIA, a PCP allows you to:

  • identify and describe the biological, chemical, and physical hazards associated with food
  • document how you intend to control hazards
  • provide information you can use to develop your plan
  • demonstrate through records that you have implemented in your plan

Preventive Controls must be in place as part of the Safe Food For Canadians Regulations (SFCR). To determine if a HACCP or PCP program is right for your organization and how we can implement one of these programs to fit your food-related activities, feel free to contact us.

What are the HACCP & PCP Certification Requirements?

HACCP and PCP require organizations (food manufacturers, food transporters, food importers, food storage facilities, and food caterers) to be compliant with certain standards and processes in their system for HACCP certification. Since HACCP is food safety and quality management system, any firm that is working in the industry must apply for HACCP certification. For the successful accreditation of the certificate, they need to complete HACCP audits.

haccp plan licence canada certification
Process Improvements

HACCP certification helps in improving processes and reducing customer complaints.

Better Understanding

The certification allows a better understanding of issues related to food packaging throughout the organization.

Global Standards

You’ll follow an auditable, clear, global standard to bring together all parts of your Food Safety Management System.

Reduction of Product Recall

Proper implementation of HACCP and PPC setup will reduce product recall, product withdrawal, re-process of food, non-compliance issues, and non-conformances.

How to obtain your HACCP Certification and develop your PCP with Us

Whether you need to comply with the Canadian Preventive Control requirements or seek GFSI certification, you will need HACCP. Our experts will help you get your food manufacturing or food warehouse business HACCP certified by developing a comprehensive HACCP Plan and implementing your food safety system to pass a certification audit.  Moreover, we ensure your Preventive Control Plan (PCP) stays compliant with the SFCR.

How We Can Help You!

Before a HACCP plan is implemented, we create a preliminary list of tasks so the HACCP program is robust and the 7 principles are integrated smoothly. Also, we ensure your food safety documentation is in compliance with food safety regulations in Canada to achieve HACCP certification.

Food Safety Plan Development

Get assistance in developing your Food Safety Plan according to Canadian food safety regulations.

Food Safety Documentation

We make sure your food safety documentation is in place and you successfully import or manufacture food in the Canadian marketplace.

Employee Training

Our experts will train your employees to understand their food safety responsibilities so that you can prevent any non-compliance issues.

Certification Audit Preparation

Our experts will carefully review your program and prepare you for the certification audit to avoid rejection of your application for the certification.

What is a HACCP Consultation?

HACCP (Hazard Analysis and Critical Control Points) is a system for food safety management that can be used in restaurants, food processors, and manufacturers. It involves systematically identifying and analyzing hazards associated with food production to determine preventive measures and control procedures that help ensure the end product is safe to consume. During a HACCP consultation, an experienced consultant evaluates your processes and makes sure they are aligned with existing regulations set by local authorities.

The Benefits of HACCP Consultation Services:

HACCP consultation services are an invaluable resource for food businesses looking to ensure their practices are up to par with existing regulations. Not only do they provide assurance that your processes meet safety standards, but they also help to reduce risks associated with food handling and preparation. HACCP consultants can also provide advice on good manufacturing practices and provide guidance in areas such as hygiene control and ingredient suppliers. This ultimately helps to guarantee that the end products that consumers purchase are safe and of the highest quality.

HACCP Consultation
HACCP Consultation

What to Expect From a Professional HACCP Consultant:

A professional HACCP consultant will review your food business practices and provide recommendations for improvement. This can include helping you develop effective policies and procedures that meet legal requirements and creating a responsive, interactive plan of action to ensure safety protocols are followed. They may also complete audits of your facility, pest control program, temperature control and more to make sure everything is up to code. In addition, they can often offer advice on new developments in food safety so that you remain current with best practices.

How to Choose the Right HACCP Consultant for Your Business.

When selecting the right HACCP consultant for your business, it’s important to consider the experience and qualifications of the individual or company. It’s also wise to research their reputation within the local community and ensure that they have a solid track record of providing exceptional quality services. Additionally, be sure to check references and any available feedback from past clients as this can provide insight into the capabilities and reliability of that particular consultant. Ultimately, ensuring you are using a recognized expert in food safety will provide peace of mind that you are in good hands.

Access risk/create your Preventive Control Plan

Identify and evaluate the risks associated with your operations.  Depending on your industry, there are certain preventable risks that you need to be aware of to ensure the safety of your operations. Such risks could include potential hazards in your raw materials, processes, and operations. It’s important to assess the severity of each risk and then determine what must be done in order to mitigate it. Take into consideration additional regulations and industry requirements that may need to be adhered to in order for you to reach compliance.

Outline preventative measures to be taken in case of risk exposure, including response plans, procedures, training sessions, and emergency protocols.  Outlining preventative measures in your Plan involves including a list of specific steps and safeguards to be taken both at an organizational and operational level. This should include preventive actions that the organization expects from its employees, contractors, subcontractors, and other stakeholders to ensure that they properly understand their roles and responsibilities. This can even include specific competencies expected from each member working with the organization. It’s also important to think about how you are going to communicate your Plan across the organization so everyone is aware of what must be done in order or risks to be mitigated.

Establish Policies & Procedures to guide actions

Allocate sufficient time and resources to ensure the preventive plan is accurate and applicable. As part of your policy and procedure writing process, create awareness campaigns such as emails, seminars, or other forms of communication to bring the corrective actions needed to enforce your policies. This should also include specific instructions on how employees should react to any significant changes potentially impacting their activities or organization.

Access risk and create your Preventive Control Plan
HACCP Consultation

Monitor performance results & Revise your Preventive Control Plan when needed

Effective preventive control plans require continuous monitoring and follow-up. Review and evaluate the effectiveness of the plan by monitoring activities, analyzing results, and providing reports to management. Make sure to document any changes to the plan, including any preventive actions that have been implemented as a result of identifying risks or opportunities for improvement. Assess short and long-term objectives regularly and use data findings to refine strategies if needed. Communicate key results with employees, stakeholders, and customer groups by explaining the benefits associated with the successful implementation of the corrective measures.

Refine plans with continuous feedback from staff or third parties and track areas for improvement or potential challenges as needed. Continuous improvement is key for any preventive control plan. As the business goals shift, review your strategies and determine if necessary changes need to be made. Share new objectives with staff while clearly defining each action they are required to take. Additionally, use feedback loops to track areas that require improvement or may pose a risk in the future. Finally, communicate any changes or progress in implementation with stakeholders and customer groups by outlining the benefits associated with the successful implementation of preventive measures.

Understanding the Steps Involved in the HACCP Process.

The HACCP process involves seven sequential steps, starting with an initial assessment to evaluate the potential biological, chemical, and physical hazards. Next, a monitoring plan is developed based on the identified risks as well as targeted operational activities. Then comes the identification of corrective action plans should any issues arise. Following this comes product verification and validation of the entire system to ensure its effectiveness in reducing risks to minimum levels. Finally, the system must be reviewed and adapted when needed to incorporate changes in processes or ingredients.

Solutions for your HACCP and PCP Setup Needs

We give turnkey solutions for the number of HACCP and PCP programs you will develop and validate based on the complexity of your processes and the products you manufacture.

Food Manufacturing or Holding Process

We outline your food manufacturing or holding process by using a flow diagram that includes all inputs, such as raw materials, ingredients, processing aids. We also identify manual steps and automates steps in your process.

Submission of Process Documentation

We’re adept in 7 principles and FSEP templates to create your written plan and submit process documentation. We will also complete the entire hazard analysis on processing aids, materials, ingredients, packaging and process steps.

Physical Hazards Determination

Chemical, biological and physical hazards are determined using CFIA templates by our HACCP and PCP professionals who will also monitor and identity verification and develop record-keeping procedures.

Receive HACCP Compliant Plan

We will strive to deliver your plan review soon to avoid any delays and enable you to achieve HACCP certifications and set up Preventive Control Plan (PCP) efficiently without any hindrance. Get in touch for more information.

Frequently Asked Questions - HACCP & PCP PLAN

HACCP stands for Hazard Analysis Critical Control Points. It is a process designed to assure food safety, prevent problems, increase food safety standards, ensure you comply with the law, and organize your process to produce safe food. A HACCP plan consists of 7 principles, including:

  • Hazard Analysis
  • Identifying Critical Control Points (CCP)
  • Establishing Critical Limits
  • Observing And Tracking Procedures
  • Corrective Actions
  • Verification Protocols
  • Documentation & Record Keeping

These principles may seem obvious but implementing and maintaining them through a food organization is a significant undertaking and, in some cases, an organizational cultural shift (possibly a transformational change) that starts from the management level who needs to integrate the HACCP plan into the organization.

PCP stands for Preventive Control Plan, which is similar in some respects to a HACCP program. But PCP focuses more on written documentation and traceability aspects to identify and control risk to food and food animals. According to the Canadian Food Inspection Agency (CFIA), a PCP allows you to:

  • identify and describe the biological, chemical, and physical hazards associated with food
  • document how you intend to control hazards
  • provide information you can use to develop your plan
  • demonstrate through records that you have implemented in your plan

Preventive Controls must be in place as part of the Safe Food for Canadians Regulations (SFCR). To determine if a HACCP or PCP program is right for your organization and how we can implement one of these programs to fit your food-related activities, feel free to contact us.

HACCP and PCP require organizations (food manufacturers, food transporters, food importers, food storage facilities, and food caterers) to be compliant with certain standards and processes in their system for HACCP certification. Since HACCP is a food safety and quality management system, any firm that is working in the industry must apply for HACCP certification. For the successful accreditation of the certificate, they need to complete HACCP audits.

Process Improvements- HACCP certification helps in improving processes and reducing customer complaints.

Better Understanding- The certification allows a better understanding of issues related to food packaging throughout the organization.

Global Standards- You’ll follow an auditable, clear, global standard to bring together all parts of your Food Safety Management System.

Reduction of Product Recall- Proper implementation of HACCP and PPC setup will reduce product recall, product withdrawal, re-process of food, non-compliance issues, and non-conformances.

Whether you need to comply with the Canadian Preventive Control Plan (PCP) requirements or seek Global Food Safety Initiative (GFSI)certification, you will need HACCP. Our experts will help you get your food manufacturing or food warehousing business HACCP-certified by developing a comprehensive HACCP plan and implementing your food safety system to pass a certification audit.  Moreover, we ensure your Preventive Control Plan (PCP) stays compliant with the SFCR.

  1. Chemical hazards
  2. Allergens
  3. Microbiological hazards like yeasts, viruses, or molds
  4. Physical hazards

A critical control point is defined as a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. The potential hazards that are reasonably likely to cause illness or injury in the absence of their control must be addressed in determining critical control points.

The Food Safety Enhancement Program (FSEP) is one example of a type of preventive control plan (PCP). FSEP is based on the Hazard Analysis and Critical Control Point (HACCP) principles and, for many years, this program has been implemented by meat, dairy, processed fruits and vegetables, shell eggs, processed eggs, honey and maple food operators as well as hatcheries. FSEP specifies the requirements for an effective HACCP system to ensure food is prepared under sanitary conditions and is safe to eat.

Prerequisite programs are steps or procedures, including GMPs and SSOPs, which control the operational conditions within a food establishment and promote environmental conditions that are favorable for the production of safe food. Prerequisite programs are the foundation of a Food Safety/HCCP system.

The records also need to include information about the HACCP plan. Record should include information on the HACCP Team, product description, flow diagrams, the hazard analysis, the CCP’s identified, Critical Limits, Monitoring System, Corrective Actions, Recordkeeping Procedures, and Verification Procedures.

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