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Hazard Analysis Critical
Control Point (HACCP)
Hazard Analysis Critical Control Point (HACCP) is
a system of assuring food safety by eliminating or
reducing hazards in the finished product. It identifies
potential hazards your products could encounter,
starting with raw materials all the way through to
consumption. Procedures are then put in place to
control hazards, monitor the critical points, react to
non-conforming critical control points and assess the
effectiveness of the systems.
For more information on HACCP, contact:
Alberta Agriculture and Rural Development
Safe Food Branch of Food Safety & Animal Health
Phone: 780-427-4054
www.agriculture.alberta.ca/aha
Alberta Food Processors Association
Phone: 403-201-3657
www.afpa.com
Canadian Food Inspection Agency
Phone: 780-495-3333
www.inspection.gc.ca
Agriculture and Agri-Food Canada
www.agr.gc.ca
Health Canada
www.hc-sc.gc.ca
Fisheries and Oceans Canada
www.dfo-mpo.gc.ca
Employee Hygiene and
Health
The role of food handlers in the production of safe
and wholesome food cannot be overstated. In
dealing with packaging and raw materials through to
the finished products, these people have the ability
to make or break any quality management system.
Training workers in the hygienic handling of foods,
giving them a basic understanding of the nature of
micro-organisms, chemical and physical hazards,
and providing a written code of sanitary conduct
leads a processor towards control of food safety.
The following is an example of a code of conduct for
food handlers:
Persons carrying a disease or who have wounds,
skin infections, sores or diarrhea should not be
working with food and should inform their
supervisor that these conditions exist.
All food handlers should have a medical
examination prior to their employment.
All food handlers must attend training sessions
covering the guidelines for safe food handling,
personal hygiene and the reasons for these
guidelines. (Contact your local health authority
for a course in your area.)
All persons, including visitors, must wash their
hands with soap and warm running water upon
entering the processing area and as required
throughout production.
All persons, including visitors, entering the
processing area must wear clean protective
clothing, a hair covering and appropriate
footwear for use only in the plant. This clothing
is not to be worn outside, in smoking or eating
areas or in washrooms.
All jewelry, except medic alerts, must be
removed prior to entering the processing area.
Tobacco, gum, and eating or drinking are not
permitted in the processing area.