HACCPCanada Certification of Non-Registered Manufacturers requires Prerequisite Programs, Good Manufacturing/Handling Practices (GMHPs), HACCP-based Food Safety Plan, consisting of traceability and recall programs, shipping and receiving procedures, chemical and allergen control programs, sanitation and pest control programs and others as required by industry standards.
NOTE: The Canadian Food Act requires food processors and manufacturers (most notably, Fish & Seafood, Meats, Poultry, Dairy and Eggs) be registered (meaning registering their HACCP Plans) with the CFIA (Canadian Food Inspection Agency). All other food items are categorized as Non-Registered Manufacturers, (of which the federal government considers to be a low risk to the general public). Registration of the HACCP Plans for these processors/manufacturers is voluntary. IMPORTANT DISTINCTION: Registration vs. Certification. Registration of the HACCP Plan means that a HACCP-based Plan exits only. Certification means that the Plan not only exists, but is documented and frequently monitored to verify the Plan’s consistency and effectiveness.