HACCP Advantage Program Manual, Ontario, Vol1

HACCP Advantage | Program Manual
Authors
Molly Elliott, Troy Jenner, Pat Johnson and Cynthia Menyhart, Ontario Ministry of
Agriculture, Food and Rural Affairs (OMAFRA).
Design & Layout, Johna Giraldi, OMAFRA.
Editors
Pat Johnson, Jennifer Aitkens, Vivian Webb, Ontario Ministry of Agriculture, Food and
Rural Affairs (OMAFRA).
Acknowledgements
This publication was prepared with the help and assistance of:
Heather Kinnear, Andrea Smallwood, Luis Garcia, Rick Bond, Ontario Ministry of
Agriculture, Food and Rural Affairs (OMAFRA), the Canadian Food Inspection Agency,
Alberta Ministry of Agriculture, Food, and Rural Development, Manitoba Agriculture
and Food, T & R Sargent Farms Ltd., Fulton Food Safety Consultants and IBM Business
Consulting Services.
Need Ontario HACCP information?

For information regarding HACCP in Ontario or to obtain a copy of this publication, call
the OMAFRA HACCP line at 1-888-466-2372 ext 64752 or email HACCP related requests
to [email protected]
For information or to obtain copies of any other ministry publication, please call 1-888-
466-2372 from within Ontario, or OMAFRA’s TTY line at (519) 826-4702 for the hearing
impaired; email your requests to [email protected] or visit OMAFRA’s website
at www.omafra.gov.on.ca
A complete listing of all OMAFRA products and services is available on the web site.
Orders can be faxed to (519) 826-3633 or mailed to:
Government Information Centre, OMAFRA,
1 Stone Road West, Guelph, ON, N1G 4Y2
Published by the Ontario Ministry of Agriculture, Food and Rural Affairs
©Queen’s Printer for Ontario, 2003, 2005
Toronto, Canada
ISBN 0-7794-9415-6
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HACCP Advantage
Version 2.0
Program Manual
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Table of Contents
Program Introduction .................................................................... 1
GMP Advantage (Prerequisites)

GMP Advantage Introduction .......................................................... 5
TABLE 1 GMP Advantage Standards Summary Chart .......................... 8
CONTROL PROGRAMS
P1 Personnel Practices
P1.1 Personnel Practices Program ................................................ 11
P2 Shipping, Receiving, Handling and Storage
P2.1 Shipping, Receiving, Handling and Storage Program .................. 12
P3 Sanitation
P3.1 Sanitation Program ............................................................ 13
P4 Equipment Maintenance
P4.1 Preventive Maintenance and Calibration Program ...................... 14
P5 Pest Control
P5.1 Pest Control Program ........................................................ 15
P6 Recall
P6.1 Recall Program ................................................................ 16
P7 Water Safety
P7.1 Water Treatment Program ................................................... 17
P7.2 Water Safety Monitoring Program ......................................... 18
TRAINING
T1 Personnel Practices
T1.1 Personnel Practices Training ................................................ 21
T2 Shipping, Receiving, Handling and Storage
T2.1 Shipping, Receiving, Handling and Storage Training .................. 22
T3 Sanitation
T3.1 Sanitation Training ............................................................ 23
T4 Equipment Maintenance
T4.1 Preventive Maintenance and Calibration Training ...................... 24
T5 Pest Control
T5.1 Pest Control Training ........................................................ 25
T6 Recall
T6.1 Recall Training ................................................................ 26
T7 Water Safety
T7.1 Water Treatment Training ................................................... 27
T7.2 Water Safety Monitoring Training ......................................... 28
T8 Critical Control Point
T8.1 Critical Control Point Training ............................................. 29
T9 Process Technology
T9.1 Equipment and Specialized Process Training ............................ 30
Table of Contents
OPERATIONAL CONTROLS
O1 Personnel Practices
O1.1 Personal Hygiene/Practices ................................................. 33
O1.2 Hand Washing ................................................................. 34
O1.3 Clothing/Footwear/Headwear ............................................... 35
O1.4 Storage – Clothing/Utensils/Equipment ................................... 36
O1.5 Injuries and Wounds ......................................................... 37
O1.6 Evidence of Illness ........................................................... 38
O1.7 Access and Traffic Patterns ................................................. 39
O1.8 Chemical Use .................................................................. 40
O1.9 Chemicals Used During Operations ....................................... 41
O2 Shipping, Receiving, Handling and Storage
O2.1 Conveyance Vehicles ......................................................... 42
O2.2 Loading and Unloading Practices .......................................... 43
O2.3 Received Products ............................................................ 44
O2.4 Shipping Conditions .......................................................... 45
O2.5 Returned and Defective Food Products ................................... 46
O2.6 Allergen Control .............................................................. 47
O2.7 Packaging ...................................................................... 48
O2.8 Storage Practices .............................................................. 49
O2.9 Chemical Storage ............................................................. 50
O2.10 Waste Management ......................................................... 51
O3 Sanitation
O3.1 Cleaning and Sanitizing ...................................................... 52
O3.2 Pre-operational Assessment ................................................. 53
O4 Equipment Maintenance
O4.1 Preventive Maintenance and Calibration Monitoring ................... 54
O5 Pest Control
O5.1 Pest Control Monitoring ..................................................... 55
O6 Recall
O6.1 Product Code/Labelling Monitoring ....................................... 56
O6.2 Mock Recalls ................................................................... 57
O7 Water Safety
O7.1 Water Treatment Monitoring ............................................... 58
O7.2 Water Safety Monitoring .................................................... 59
ENVIRONMENTAL CONTROLS
E1 Establishment Location and Construction
E1.1 Property and Surroundings .................................................. 63
E1.2 Building Exterior .............................................................. 64
E2 Establishment Design
E2.1 Cross-contamination Control ................................................ 65
E2.2 Personnel Facilities ........................................................... 66
E3 Establishment Interior
E3.1 Internal Structures and Fittings ............................................. 67
Table of Contents
E3.2 Lighting ......................................................................... 68
E3.3 Lighting Fixtures .............................................................. 69
E3.4 Air Quality and Ventilation ................................................. 70
E3.5 Drainage and Sewage Systems .............................................. 71
E4 Equipment
E4.1 Equipment Design, Construction and Installation ....................... 72
E4.2 Waste Containers and Utensils ............................................. 73
E4.3 Hand-washing Stations ....................................................... 74
E5 Water Supply
E5.1 Adequate Supply and Protection of Water, Ice and Steam ............ 75
HACCP Advantage
HACCP Advantage Introduction ....................................................... 79
Form #1: Product Description ..................................................... 83
Form #2: Ingredients and Incoming Materials .................................. 84
Form #3: Flow Diagram ............................................................ 85
Form #4: Plant Schematic .......................................................... 86
Form #5: Hazard Description and Critical Control Point Determination .. 87
Form #6: Flow Diagram with Critical Control Points ........................ 90
Form #7: Uncontrolled Hazards .................................................. 91
Form #8: HACCP Matrix .......................................................... 92
HACCP Advantage Plus+

HACCP Advantage Plus+ Introduction .............................................. 95
TABLE 2 HACCP Advantage Plus+ Standards Summary Chart................. 96
CONTROL PROGRAMS Plus+
P10.1 Traceability Program ........................................................ 99
P11.1 Security Program .......................................................... 100
TRAINING Plus+
T10.1 Traceability Training....................................................... 101
T11.1 Security Training ........................................................... 102
OPERATIONAL CONTROLS Plus+
O10.1 Incoming Materials ........................................................ 103
O10.2 In-Process and Outgoing Materials ..................................... 104
O11.1 Employee Identification and Personnel Control ...................... 105
O11.2 Access to Sensitive Areas ................................................. 106
O11.3 Control of Incoming and Outgoing Shipments ........................ 107
O11.4 Inventory Control .......................................................... 108
O11.5 Security Inspections ........................................................ 109
ENVIRONMENTAL CONTROLS Plus+
E11.1 Facility Security ............................................................ 110
Glossary ................................................................................... 113
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HACCP Advantage Program | Introduction
Welcome to the HACCP Advantage Program Manual, Version 2.0. The HACCP Advantage is based on HACCP (Hazard
Analysis and Critical Control Point) principles and was developed by the Ontario Ministry of Agriculture, Food and Rural
Affairs. HACCP Advantage was designed to be a practical, cost-effective and preventative food safety system for all non-
federally registered food processing facilities, regardless of size, commodity or volume processed.
Now, with Version 2.0 of the HACCP Advantage series of program, OMAFRA has developed a 3-step approach to food
safety management that makes it easier for small and medium-sized food processors to adopt a HACCP food safety program
that meets their requirements. These three components – GMP Advantage, HACCP Advantage and HACCP Advantage
Plus+ – collectively encompass all the elements of the original HACCP Advantage program as well as new elements to
meet the evolving needs of modern food safety systems.
GMP Advantage
Good manufacturing practices (GMPs) are the foundation of any effective food safety program. GMP Advantage
addresses the hazards associated with personnel and the processing environment. In addition to the prerequisite
programs contained in the original HACCP Advantage, it contains a new Operational Control Standard for “Mock
Recalls". The “Shipping, Receiving and Storage” sub-group has also been expanded to include handling.
HACCP Advantage
HACCP Advantage includes the GMP Advantage components as well as eight HACCP plan forms. With HACCP
Advantage you have the tools you need to deal with product and process related hazards that are specific to your facility
and products, as well as the hazards related to personnel and the processing environment already controlled by the
GMP Advantage.
HACCP Advantage Plus+

HACCP Advantage Plus+ includes GMP Advantage and HACCP Advantage as well as two new program groups to
address traceability and security. Protection of the food supply is vital in the current security climate. With this
component in place, traceability and security programs are fully documented, an essential step in protecting consumers
and your investment should a food safety crisis occur.
While each step increases food safety – and potentially improves marketability for your products – the program you choose
or how far you proceed will depend on your market reach, supplier demand and the level of food safety risk in your
operation. The Canadian General Standards Board provides certification for each level of the HACCP Advantage Programs
within Ontario.
Food Safety Regulations

HACCP Advantage programs complement food safety regulations, they do not replace them. Care must be taken to ensure
that facilities, processes and procedures comply with provincial and federal food safety regulations.
Resources
It is possible to implement any of the three programs using just the HACCP Advantage Program Manual, although some
operators may find specialized advice from an outside consultant to be useful. The HACCP Advantage Guidebook,
produced as a companion to this manual, can help you resolve many common problems. Copies of the Guidebook can be
obtained by calling 1-888-466-2372 extension 64752 or by visiting the Ministry’s website at www.omafra.gov.on.ca
www.omafra.gov.on.ca.
A comprehensive food safety management system depends on sound management skills and continual monitoring. It also
requires extensive knowledge of the facility into which the program is being implemented, a solid understanding of the
principles of food safety and of HACCP as well as an awareness of the hazards associated with the food being produced.
HACCP Advantage Program Manual - Version 2.0 | 1

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GMP Advantage
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GMP Advantage | Introduction
Welcome to the GMP Advantage

GMP Advantage is the first step in the HACCP Advantage series of programs. GMP Advantage addresses the hazards
associated with personnel and the processing environment.
GMP Advantage is divided into four program groups:

• control programs – are the written programs that describe how you are going to control food safety hazards;
• training – ensure that your employees have the training they need to implement and maintain the control programs;
• operational controls - ensure that the written programs are implemented effectively by properly trained personnel; and
• environmental controls – ensure that the design and construction of your processing facility create a safe
f od processing environment.
fo
The page for each standard is organized under the following headings:
• What is the standard? – This is the outcome you must achieve in order to meet the standard. You must design
and implement an effective program that meets the intent of the standard.
• Which regulations apply to this standard? – Some commodity areas are regulated and have additional food
safety expectations associated with a given standard. These regulatory references direct your attention to the
regulatory requirements.
• What are the risks? – This section explains why the standard exists and what hazard(s) it is meant to control.
• How can you meet the standard? – This section outlines suggested control measures frequently used in the
food processing industry.
• Are you in conformance? – This section outlines suggested monitoring procedures you can implement to ensure
the standard is being met.
What's New in Version 2.0?

The GMP Advantage program replaces the earlier HACCP Advantage Prerequisite Programs. This has necessitated
several name changes. These name changes are cosmetic only; the actual content of each of the standards is the same and
collectively these control the same food safety hazards within your processing facility.
1. The HACCP Advantage Prerequisite Programs have been renamed Good Manufacturing Practices or GMPs.
2. Version 1 of the HACCP Advantage included a sub-group of standards that were specifically entitled GMPs.
This sub-group has been renamed “Personnel Practices”.
Apart from the name changes noted above, there are a few new changes to the GMPs. They include:
3. A new standard, O6.2 Mock Recalls, has been added to Operational Controls. This standard requires mock recalls
to be scheduled, performed and documented to test the effectiveness of the documented Recall Program (P6.1).
Facilities that are currently HACCP Advantage-certified will have to add this new standard to their program
prior to their next audit.
4. All references to the Meat Inspection Act have been replaced with references to the new Meat regulation
(O. Reg. 31/05) under the new Food Safety and Quality Act, 2001. All non-federally registered abattoirs and
free-standing meat plants must meet this regulation.
5. The “Shipping, Receiving and Storage” sub-group has been expanded to include handling as well and is
now entitled “Shipping, Receiving, Handling and Storage”. These standards ensure that ingredients, food,
packaging materials and finished products are always handled in a manner that is safe and prevents
contamination.
The HACCP Advantage Guidebook will provide you with more specific guidance, along with a number of examples, to
help with the implementation of the GMP Advantage program.

TABLE 1 | GMP Advantage Standards Summary Chart
CONTROL PROGRAMS TRAINING
P1 Personnel Practices T1 Personnel Practices
P1.1 Personnel Practices Program T1.1 Personnel Practices Training
P2 Shipping, Receiving, Handling and Storage T2 Shipping, Receiving, Handling and Storage
P2.1 Shipping, Receiving, Handling and Storage Program T2.1 Shipping, Receiving, Handling and Storage Training
P3 Sanitation T3 Sanitation
P3.1 Sanitation Program T3.1 Sanitation Training
P4 Equipment Maintenance T4 Equipment Maintenance

P4.1 Preventive Maintenance and Calibration Program T4.1 Preventive Maintenance and Calibration Training
P5 Pest Control T5 Pest Control
P5.1 Pest Control Program T5.1 Pest Control Training
P6 Recall T6 Recall
P6.1 Recall Program T6.1 Recall Training
P7 Water Safety T7 Water Safety
P7.1 Water Treatment Program T7.1 Water Treatment Training
P7.2 Water Safety Monitoring Program T7.2 Water Safety Monitoring Training
T8 Critical Control Point
T8.1 Critical Control Point Training
T9 Process Technology
T9.1 Equipment and Specialized Process Training
6 | HACCP Advantage Program Manual - Version 2.0

TABLE 1 | GMP Advantage Standards Summary Chart
OPERATIONAL CONTROLS ENVIRONMENTAL CONTROLS
O1 Personnel Practices E1 Establishment Location and Construction
O1.1 Personal Hygiene/Practices E1.1 Property and Surroundings
O1.2 Hand Washing E1.2 Building Exterior
O1.3 Clothing/Footwear/Headwear E2 Establishment Design
O1.4 Storage – Clothing/Utensils/Equipment E2.1 Cross-contamination Control
O1.5 Injuries and Wounds E2.2 Personnel Facilities
O1.6 Evidence of Illness E3 Establishment Interior
O1.7 Access and Traffic Patterns E3.1 Internal Structures and Fittings
O1.8 Chemical Use E3.2 Lighting
O1.9 Chemicals Used During Operations E3.3 Lighting Fixtures
O2 Shipping, Receiving, Handling and Storage E3.4 Air Quality and Ventilation
O2.1 Conveyance Vehicles E3.5 Drainage and Sewage Systems
O2.2 Loading and Unloading Practices E4 Equipment
O2.3 Received Products E4.1 Equipment Design, Construction and Installation
O2.4 Shipping Conditions E4.2 Waste Containers and Utensils
O2.5 Returned and Defective Food Products E4.3 Hand-washing Stations
O2.6 Allergen Control E5 Water Supply
O2.7 Packaging E5.1 Adequate Supply and Protection of Water, Ice, and Steam
O2.8 Storage Practices
O2.9 Chemical Storage
O2.10 Waste Management
O3 Sanitation
O3.1 Cleaning and Sanitizing
O3.2 Pre-operational Assessment
O4 Equipment Maintenance
O4.1 Preventive Maintenance and Calibration Monitoring
O5 Pest Control
O5.1 Pest Control Monitoring
O6 Recall
O6.1 Product Code/Labelling Monitoring
O6.2 Mock Recalls
O7 Water Safety
O7.1 Water Treatment Monitoring
O7.2 Water Safety Monitoring

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Control Tab
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P1 Personnel Practices | P1.1 Personnel Practices Program
What is the standard? Which regulations
A written Personnel Practices Program is developed and updated as required. The program apply to this standard?
outlines effective food hygiene policies and procedures to protect the safety and suitability
of food. At a minimum, the program outlines personnel practices policies and procedures Meat & Poultry:
for: personal hygiene practices; hand washing; use and storage of clothing, footwear, N/A
headwear, equipment and utensils; health and injury status; proper traffic flows; chemical
use; and, where appropriate, identification of allergens and related controls and procedures Dairy:
required to protect the safety and suitability of food. N/A
What are the risks? Other:

N/A
Establishment personnel play a major role in the production of safe food. Personnel
who do not follow proper personnel practices can cause biological, chemical or physical
contamination of food. Developing a Personnel Practices Program can reduce potential
hazards and minimize contamination risks.
How can you meet the standard?

• Develop a written program describing • proper chemical use and storage,
establishment policies, procedures and and
controls regarding:
• procedures necessary to protect the
– Personnel health status:
safety and suitability of food;
• personnel must advise management
when known to be suffering from • Systems to prevent or minimize
a disease likely to be transmitted contamination of food by physical
through food, hazards (e.g. glass, metal shards from
• personnel are not permitted to machinery) and chemical hazards (e.g.
handle exposed food during periods harmful fumes, unwanted chemicals).
of illness, and
• injuries and open sores must
be secured and protected by
a waterproof covering before
performing work activities;
– Personal hygiene practices:
• proper hand-washing procedures,
• correct use of clothing and footwear,
utensils, and equipment,
• wearing of jewelry prohibited,
• no eating or drinking in food
handling or storage areas, and
• no smoking, chewing tobacco, Are you in conformance?
chewing gum or spitting; and
At pre-determined intervals,
– Other personnel practices:
review the written Personnel
• procedures to follow when product Practices Program to ensure that
falls on the floor, it is current and appropriate for
• regulated access and flow through the establishment’s operations.
the establishment,
Record your observations to
• glass control and breakage proced- prove that the monitoring tasks
dures, were completed. Initial and date
the record.
P2 Shipping, Receiving, Handling and Storage |
P2.1 Shipping, Receiving, Handling and Storage Program

A written Shipping, Receiving, Handling and Storage Program is developed and updated
apply to this standard?
as required. The program outlines effective policies and procedures to protect the safety
and suitability of food during shipping, receiving, handling and storage activities. The Meat & Poultry:
program outlines roles, responsibilities and instructions for the receipt, shipment, handling Food Safety and Quality Act,
and storage of materials. 2001 O.Reg. 31/05, s.136(1)(2),
138 (1)(2)
What are the risks?
Dairy:
Incoming and outgoing materials that are not properly received, stored, handled or shipped N/A
can be a source of biological, chemical and physical contaminants. Materials received,
stored, handled or shipped in substandard condition (e.g. wrong temperature, wrong Other:
product, damaged condition), in a container that is unsuitable or in an improper manner can N/A
lead to contamination. By ensuring the proper shipping, receiving, handling and storage
of incoming and outgoing materials you can reduce the risk of biological, chemical and
physical contamination of food.

• Develop a written Shipping, Receiving,
Handling and Storage Program that sets
out policies, procedures and controls for:
– specifications and inspection criteria
(visual, sensory, microbiological
testing) for incoming and outgoing
food, ingredients and packaging
materials (e.g. temperature, condition,
certificate of analysis provided);
– specifications and inspection
criteria for incoming and outgoing
conveyance vehicles (e.g. structurally
sound, clean, pest free, suitable for
the intended purpose, temperature
controlled);
– loading, unloading and arranging
incoming and outgoing materials;
– storage procedures and policies for
ingredients, finished product and held
or suspect product;
– documentation required to identify
materials received or shipped, and
Are you in conformance?
prove receiving or shipping criteria are At pre-determined intervals,
met; review the written Shipping,
– procedures for handling and care Receiving, Handling and Storage
of food during normal processing Program to ensure that it is
activities (e.g. covering food, current and appropriate for
temperature control); and shipping, handling and receiving
– identification and control of allergens. activities.
prove that the monitoring tasks
were completed. Initial and date
the record.
P3 Sanitation | P3.1 Sanitation Program

A written Sanitation Program is developed and updated as required. The program outlines
effective policies and procedures for sanitation activities that may impact on food safety
and suitability. The program outlines the roles, responsibilities and instructions that apply Meat & Poultry:
to principles and methods for effective cleaning and sanitizing, safe handling of chemicals, Food Safety and Quality
specific inspection and pre-operational assessment activities, plant-specific cleaning Act, 2001 O.Reg. 31/05,
instructions and frequencies for equipment, utensils, rooms and outgoing conveyance s.47(1)(2)(10)
vehicles, and records to be completed and maintained.
Dairy:
What are the risks? Milk Act (Ontario) R.R.O.1990,
Reg.761, s.41
Food residues and dirt may be a source of contaminants. Improper or inadequate sanitation
activities can lead to contamination of food, ingredients, packaging materials and food contact Other:
surfaces. Improper chemical concentrations, application or rinsing procedures can lead to N/A
both chemical (e.g. chemical residues due to poor rinsing, no-rinse chemicals in excess
of approved concentration) and biological contamination (e.g. bacteria not effectively
removed from food contact surfaces). Contamination can also be caused by allergens
that are not effectively removed from food contact surfaces or by cross-contamination from
cleaning activities during operation.

• Develop an effective written Sanitation – effectiveness monitoring (e.g. swab
Program that sets out: tests).
– cleaning procedures for equipment, – Use only sanitation chemicals approved
rooms and utensils including: in "Reference Listing of Accepted
• the personnel responsible for Construction, Packaging Materials
particular tasks, and Non-Food Chemical Agents"
• the sequence of activities required published by the Canadian Food
for effective cleaning and sanitizing, Inspection Agency;
– Documented cleaning procedures
• the chemicals required,
include where appropriate:
• proper handling and application
• removing gross debris from
of sanitation chemicals (e.g.
surfaces;
concentrations, duration of
application), • applying a detergent solution to
loosen soil and bacteria;
• sanitation chemical solution
temperatures, • rinsing with potable water to remove
loosened soil and residues of
• equipment disassembly and assembly
detergent;
instructions,
• dry cleaning or other appropriate
• inspection activities including pre-
methods for removing and collecting
operational assessments,
residues and debris; and Are you in conformance?
• documentation requirements, and
• where necessary, sanitizing with At pre-determined intervals,
• methods to prevent or minimize subsequent rinsing unless the review the written Sanitation
cross-contamination; manufacturers’ instructions indicate Program for completeness,
– sanitation schedule for all equipment, that there is no scientific need for accuracy and suitability for the
rooms and utensils; rinsing. establishment’s operations.
– housekeeping and sanitation procedures
required during operation (e.g. at
prove that the monitoring task
change-over of product lines);
was completed. Initial and date
the record.
P4 Equipment Maintenance |
P4.1 Preventive Maintenance and Calibration Program

A written Preventive Maintenance and Calibration Program is developed and updated as apply to this standard?
required. The program outlines effective policies and procedures to ensure that equipment
and devices that may impact on food safety function as intended and protect the safety and Meat & Poultry:
suitability of food. The program includes roles, responsibilities, frequencies, instructions Food Safety and Quality
for effective preventive maintenance and calibration activities and records to be completed Act, 2001 O.Reg. 31/05,
and maintained. s.46(1)(2)(7), 99(7)
What are the risks? Dairy:
N/A
Improperly maintained or calibrated equipment can lead to contamination of food, ingredients
or packaging materials. Deteriorating or poorly maintained equipment (e.g. pitted, cracked) Other:
can present physical hazards (e.g. flaking metal, nuts, bolts) or provide areas for bacterial N/A
growth. Over-lubrication of equipment can cause chemical contamination. Equipment and
devices used to measure parameters that have an impact on food safety must be properly
calibrated. If equipment or measuring devices used to perform critical process monitoring
(e.g. pH, water activity, cooking temperature, concentration of restricted ingredients, metal
detection) are not accurate, food safety hazards can result (e.g. inaccurate thermometers
can result in a bacterial hazard).

• Develop an effective written Preventive • Design the preventive maintenance and
Maintenance and Calibration Program calibration program to ensure that the
that sets out: equipment functions as intended and that
– procedures for maintenance and no physical, biological or chemical haz-
calibration of equipment and devices ard potential results.
that impact on food safety, including:
• personnel responsible for particular
tasks,
• description of preventive
maintenance activities to be
performed (e.g. grease, lubricate,
clean or change equipment filters),
• description of calibration activi-
ties to be performed (e.g. calibrate
thermometer, water activity meter,
scales),
• required sequence of activities to
perform preventive maintenance and
calibration, Are you in conformance?
• identification of materials or At pre-determined intervals,
chemicals (e.g. lubricants, solvents) review the written Preventive
required, Maintenance and Calibration
• documentation requirements, and Program for completeness,
• methods to prevent or minimize accuracy and suitability for the
cross-contamination; and establishment’s operations.
– preventive maintenance and calibration Record your observations
schedule or frequency of activities. to prove that the monitoring task
the record.
P5 Pest Control | P5.1 Pest Control Program

A written Pest Control Program is developed and updated as required. The program outlines
effective policies and procedures to prevent entry and harbourage of pests, to detect and
eliminate pests, and to protect the safety and suitability of food. The program includes Meat & Poultry:
roles and responsibilities, frequencies, instructions for pest control activities, and records Food Safety and Quality Act,
to be completed and maintained. 2001 O.Reg. 31/05, s.48(1)(2)(7)

N/A
Pests (e.g. insects, rodents and birds) can contaminate food, ingredients, packaging
materials and food contact surfaces. Pests in or around an establishment can lead to Other:
contamination from droppings, larvae and dead insects or animals or their parts. N/A

• Develop an effective written Pest Control
Program that sets out:
– pest control procedures for the exterior
and interior of the establishment
including:
tasks,
• the activities to be performed,
• the chemicals required,
• the methods for proper handling and
application of pest control chemicals
to ensure that maximum residue
limits are not exceeded,
• the type and location of pest control
devices (e.g. live traps, insect
devices),
• documentation requirements, and
• methods to prevent or minimize
cross-contamination; and
– pest control schedule or frequency of
activities.
• Ensure that birds and animals, other than

any intended for slaughter, are excluded
from the establishment.
• Use only pesticides that are registered
under the Pest Control Products Act and At pre-determined intervals,
regulations. review the written Pest Control
Program for completeness,
• Use only approved pesticides listed accuracy and suitability for the
in “Reference Listing of Accepted establishment’s operations.
Construction, Packaging Materials and
Non-Food Chemical Agents” published
by the Canadian Food Inspection
Agency.
the record.
P6 Recall | P6.1 Recall Program

A written Recall Program is developed and updated as required. The program outlines
effective policies and procedures that enable the identification and complete, rapid recall
of any implicated food product. The program includes roles and responsibilities, details and Meat & Poultry:
methods of recall activities, and records to be completed and maintained. The recall program Food Safety and Quality Act,
is tested for effectiveness and completeness at pre-determined intervals. 2001 O.Reg. 31/05, s.137(1)

Milk Act (Ontario) R.R.O. 1990.
Food recalls can be triggered by biological (e.g. Salmonella), chemical (e.g. undeclared O.Reg. 761.s.127(2); s.129(3)(4)
allergens), or physical hazards (e.g. foreign material). Quickly regaining control of
implicated lots of product is crucial in preventing or minimizing the risk of the hazard to Other:
consumers. N/A

• Develop an effective written Recall
Program that sets out:
– personnel responsible for the co-
ordination and implementation of a
recall including their contact numbers
and a description of each person’s
role;
– procedures required to identify,
locate and control (e.g. hold under
supervision) recalled products until
a product disposition is made (e.g.
used for purposes other than human
consumption; determined to be safe for
human consumption; reprocessed in a
manner to ensure their safety);
– procedures to investigate the potential
for other products to be affected, and
locate and control them;
– methods to investigate and respond to
consumer complaints;
– the capability to access customer and
supplier names, addresses and contact
numbers if required;
– procedures to test the effectiveness
of the recall program by performing
a mock recall at pre-determined Are you in conformance?
intervals;
– procedures to notify the local CFIA At pre-determined intervals,
office and other appropriate regulatory review the written recall program
agencies in the event of a recall; and for completeness, accuracy and
– documentation requirements. suitability for the establishment’s
operations.
Record monitoring results to
the record.
P7 Water Safety | P7.1 Water Treatment Program

Where potable municipal water is unavailable or not used, a written Water Treatment
Program is developed and updated as required. The program ensures that water, ice or
steam used for processes or applications that may impact on food safety meet the potability Meat & Poultry:
requirements of the appropriate regulatory authority and describes effective water treatment N/A
procedures to protect the safety and suitability of food. The program includes roles and
Dairy:
responsibilities, frequencies, instructions and methods for effective water treatment, and
N/A
records to be completed and maintained.
What are the risks? All:

Safe Drinking Water Act (Ontario,
The water, ice and steam supply of an establishment can be a source of contaminants. 2002)
Since water, ice and steam can be used for a variety of purposes (e.g. sanitation, hand washing, O. Reg 169/03 Ontario Drinking
ingredient processing aid), non-potable water can lead to contamination (e.g. E. coli) of Water Quality Standards
food, ingredients, food contact surfaces or personnel. Treated water (e.g. boiler water, Regulation,
chlorinated water, flume water) can present a source of contaminants if the chemical O. Reg 170/03 Drinking Water
treatment or treatment process is incorrectly performed. Systems
How can you meet the standard? Other:

N/A
• Develop and maintain an effective chemicals for which the manufacturer
written Water Treatment Program for has a letter of no objection from Health
non-municipal water supply, re-circulated Canada.
water and treated water that sets out:
– water treatment procedures, including: • Ensure that water re-circulated for re-
use is treated and maintained in such a
condition that no risk to the safety and
tasks,
suitability of food results from its use.
• water treatment activities to be
performed (e.g. chlorination,
ozonation, treatment of boiler
water),
• chemicals required,
• proper handling and application of
water treatment chemicals (e.g.
proper concentrations),
• methods to prevent or minimize
cross-contamination, and
• documentation requirements;
– water treatment schedule and
frequency of activities; and Are you in conformance?
– procedures to ensure water filters are
effective and maintained in a sanitary At pre-determined intervals,
manner. review the written Water
Treatment Program for
• Use only boiler treatment chemicals completeness, accuracy and
listed in the “Reference Listing of suitability for the establishment’s
Accepted Construction Materials, operations.
Packaging Materials and Non-Food
Chemical Products” published by the Record your observations to
Canadian Food Inspection Agency or the prove that the monitoring task
the record.
P7 Water Safety | P7.2 Water Safety Monitoring Program

A written Water Safey Monitoring Program is developed and updated as required. The
program ensures that establishment water, ice and steam used for processes or applications
that may impact on food safety meet the potability requirements of the appropriate Meat & Poultry:
regulatory authority, and describes effective water, ice and steam sampling and testing Food Safety and Quality
procedures to protect the safety and suitability of food. The program includes roles and Act, 2001 O.Reg. 31/05,
responsibilities, frequencies, instructions and methods for effective water sampling and s.32(1)(2)(3), 34(1a)(2ab)(3ab)
testing, and records to be completed and maintained.
Dairy:
What are the risks? N/A
Water, ice and steam can be a source of biological or chemical contaminants. Since water, Other:
ice and steam can be used for a variety of purposes (e.g. sanitation, hand washing, ingredient, N/A
processing aid), it is important to perform water sampling and testing to confirm potability.
Potential water contaminants include bacteria (e.g. E. coli) and chemicals (e.g. boiler
chemicals).

• Develop an effective written water safety
monitoring program that sets out:
– water sampling and testing procedures,
including:
tasks,
• description of water sampling and
testing activities to be performed
(e.g. tests to be performed –
chlorine levels, aerobic plate count,
coliform, faecal coliform, boiler
chemical levels),
• required sequence of activities to
perform water sampling and testing
activities,
• identification of chemicals and
reagents required,
• sample submission to an accredited
laboratory, where applicable, and
• documentation requirements (records
should include the water source, Are you in conformance?
sample site, analytical result, analyst
and date of sample); At pre-determined intervals,
review the written Water
– water sampling and testing schedule
Safety Monitoring Program for
and frequency of activities; and
completeness, accuracy and
– actions to be taken when water testing suitability for the establishment’s
results indicate water potability criteria operations.
have not been met.
the record.
Training Tab
blank page
T1 Personnel Practices | T1.1 Personnel Practices Training

Personnel Practices Training is delivered and updated as required to ensure that personnel
understand and are competent in the policies and procedures necessary to protect the safety
and suitability of food. Training is delivered at an adequate frequency to ensure personnel Meat & Poultry:
understanding remains current. Food Safety and Quality Act,
2001 O.Reg. 31/05, s.57(1)(2)(3)
What are the risks?
Dairy:
Establishment personnel play a major role in the production of safe food. Employees N/A
and visitors who do not follow proper personnel practices can cause biological, chemical
or physical contamination of food (e.g. jewelry falling into food, uncontrolled sneezing Other:
over food). Training increases awareness of potential hazards and the responsibilities that N/A
personnel have in minimizing contamination risks.

• Train all personnel on the concepts
and policies of an effective personnel
practices program including all elements
of the written program developed in
response to the Personnel Practices
Program (P2.1).
• Routinely review and update training to

ensure it is appropriate and current.
• Deliver the training to personnel at

the start of employment and provide
refresher training to personnel at
appropriate intervals.
• Upon completion of personnel training,

note the date, type of training, name of
trainer and name of participant(s) in a
permanent record.

review the Personnel Practices
Training to ensure that it is
current and appropriate for the
establishment’s operations.
review personnel training records
for conformance, completeness
and accuracy.
the record.
T2 Shipping, Receiving, Handling and Storage |
T2.1 Shipping, Receiving, Handling and Storage Training

Shipping, Receiving, Handling and Storage Training is delivered and updated as required
to ensure that personnel involved in shipping, receiving, handling and storage activities
understand and are competent in the procedures necessary to protect the safety and Meat & Poultry:
suitability of food. Training is delivered at an adequate frequency to ensure personnel Food Safety and Quality Act,
understanding remains current. 2001 O.Reg. 31/05, s.57(1)

Milk Act (Ontario) O.Reg. 761.
Incoming and outgoing materials that are not properly received, stored, handled or shipped s.87
can be a source of biological, chemical and physical contamination. Materials received,
stored, handled or shipped in substandard condition (e.g. wrong temperature, wrong Other:
product, damaged condition), in a container that is unsuitable or in an improper manner can N/A
lead to contamination. Materials handled carelessly and stored improperly (e.g. not covered
properly, not refrigerated) can lead to contamination. Proper training of employees reduces
the risk of biological, chemical and physical contamination of food.

• Train designated personnel on the
concepts, policies and procedures
of an effective shipping, receiving,
handling, and storage program including
all elements of the written program
developed in response to the Shipping,
Receiving, Handling and Storage
Program (P2.1).

• Deliver the training to employees at

the start of employment and provide
refresher training at appropriate
intervals.

note the date, type of training, name of Are you in conformance?
permanent record. At pre-determined intervals,
review the Shipping, Receiving,
Handling and Storage Training
to ensure that it is current and
appropriate for shipping and
receiving activities.
and accuracy.
the record.
T3 Sanitation | T3.1 Sanitation Training

Sanitation Training is delivered and updated as necessary to ensure personnel involved in
sanitation activities understand and are competent in the procedures necessary to protect
the safety and suitability of food. Training is delivered at an adequate frequency to ensure Meat & Poultry:
personnel understanding remains current. Food Safety and Quality Act,
2001 O.Reg. 31/05, s.49(2b),
What are the risks? 57(1)
Poor or improper establishment sanitation can lead to contamination (e.g. bacterial Dairy:
growth, cleaning chemical residues). Improper chemical concentrations, application or N/A
rinsing procedures can lead to contamination of food with sanitation chemicals. Proper
training of sanitation employees reduces the risk of biological, chemical and physical Other:
contamination of food. N/A

concepts, policies and procedures of an
effective sanitation program including
developed in response to the Sanitation
Program (P3.1).

• Deliver the training to sanitation

personnel at the start of employment and
provide refresher training at appropriate
intervals.

record the date, type of training, name
of trainer and name of participant(s) in a
permanent record.

review the Sanitation Training
to ensure that it is current
and appropriate for sanitation
activities.
review sanitation personnel
training records for conformance,
completeness and accuracy.
the record.
T4 Equipment Maintenance |
T4.1 Preventive Maintenance and Calibration Training

Preventive Maintenance and Calibration Training is delivered and updated as required to
ensure personnel involved in preventive maintenance and calibration activities understand
and are competent in the procedures necessary to protect the safety and suitability of food. Meat & Poultry:
Training is delivered at an adequate frequency to ensure personnel understanding remains Food Safety and Quality Act,
current. 2001 O.Reg. 31/05, s.57(1)

N/A
Poor or improper maintenance and calibration activities can lead to contamination. Personnel
performing maintenance and calibration tasks can present a source of biological contami- Other:
nation (e.g. standing on equipment to work on overhead items), a source of chemical con- N/A
tamination (e.g. non-food grade grease) or a source of physical contamination (e.g. tools or
other items falling into product or equipment). Improperly performed maintenance activities
can lead to malfunctioning equipment which can result in leaking of lubricants or chemicals,
bacterial growth or contamination with damaged equipment. Proper training of personnel
performing maintenance and calibration activities reduces the risk of biological, chemical
and physical contamination of food.

concepts, policies and procedures of
an effective preventive maintenance
and calibration program including
developed in response to the Preventive
Maintenance and Calibration Program
(P4.1).

• Deliver the training to maintenance

personnel at the start of employment and
intervals. Are you in conformance?
• Upon completion of personnel training, At pre-determined intervals,
record the date, type of training, name review the Preventive
of trainer and name of participant(s) in a Maintenance and Calibration
permanent record. Training to ensure that it is
current and appropriate for
maintenance monitoring and
corrective action activities.
review maintenance personnel
the record.
T5 Pest Control | T5.1 Pest Control Training

Pest Control Training is delivered and updated as required to ensure that personnel involved
in pest control activities understand and are competent in procedures necessary to protect
Meat & Poultry:
the safety and suitability of food. Training is delivered at an adequate frequency to ensure
Food Safety and Quality Act,
personnel understanding remains current.
2001 O.Reg. 31/05, s.57(1)
What are the risks?
Dairy:
Poor or improper pest control activities can lead to contamination (e.g. food contamination N/A
by pesticides or contamination from pests that gain entry to the establishment). Proper
training of personnel performing pest control activities reduces the risk of contamination Other:
of food. N/A

• Ensure that personnel performing pest
control activities are adequately trained
through one of the following methods:
– ensure that contracted pest control
operators or employees are certified
to apply pesticides in a food
establishment; or
– train designated personnel on the
concepts, policies, and procedures
of an effective pest control program
including all elements of the written
program developed in response the
Pest Control Program (P5.1).
• At the start of employment/engagement and

at appropriate intervals,
– review the qualifications of contracted
pest control operators or certified
employees; or Are you in conformance?
– deliver the training to personnel who
perform pest control activities and At pre-determined intervals,
deliver refresher training at appropriate review the qualifications of
intervals. contracted pest control operators
or certified employees or ensure
• Upon completion of personnel training, the training schedule is being
record the date, type of training, name followed as written and review
of trainer and name of participant(s) in a the Pest Control Training to
permanent record. ensure that it is current and
effective.
ensure it is appropriate and current. At pre-determined intervals,
review pest control training
records for conformance,
the record.
T6 Recall | T6.1 Recall Training

Recall Training is delivered and updated as required to ensure that personnel involved in
recall activities understand and are competent in procedures necessary in the event that
the safety and suitability of food is compromised. Training is delivered at an adequate Meat & Poultry:
frequency to ensure personnel understanding remains current. Food Safety and Quality Act,
2001 O.Reg. 31/05, s.57(1)
What are the risks?
Dairy:
Food recalls can be triggered by biological (e.g. Salmonella), chemical (e.g. undeclared N/A
allergens) or physical hazards (e.g. foreign material). Quickly re-gaining control of
implicated lots of product is crucial in preventing or minimizing the risk of the hazard to Other:
consumers. N/A

an effective recall program including
developed in response to the Recall
Program (P6.1).

• Deliver training to all personnel who

have a responsibility as part of the recall
program and provide refresher training at
appropriate intervals.

permanent record.

At pre-determined intervals
review the Recall Training to
ensure that it is current and
appropriate for recall monitoring
and corrective action activities.
At pre-determined intervals
review recall personnel training
records for conformance, com-
pleteness and accuracy.
the record.

T7 Water Safety | T7.1 Water Treatment Training

Water Treatment Training is delivered and updated as required to ensure that personnel
involved in water treatment activities understand and are competent in procedures necessary
to protect the safety and suitability of food. Training is delivered at an adequate frequency Meat & Poultry:
to ensure personnel understanding remains current. Food Safety and Quality Act,
2001 O.Reg. 31/05, s.57(1)
What are the risks?
Dairy:
The water, ice and steam supply of an establishment can be a source of contaminants. Since N/A
water, ice and steam can be used for a variety of purposes (e.g. sanitation, hand washing,
ingredient, processing aid), non-potable water can contaminate food, ingredients, food Other:
contact surfaces and personnel. Treated water (e.g. boiler water, chlorinated water, flume N/A
water) can be a source of contaminants if the chemical treatment or treatment process is
incorrectly performed.

an effective water treatment program
program developed in response to the
Water Treatment Program (P7.1).

• Deliver training to employees responsible

for water treatment activities and
intervals.

permanent record.

review the Water Treatment
Training to ensure that it is
current and appropriate.
review water treatment
personnel training records for
conformance, completeness and
accuracy.
the record.
T7 Water Safety | T7.2 Water Safety Monitoring Training

Water Safety Monitoring Training is delivered and updated as required to ensure that
personnel involved in water monitoring activities understand and are competent in
procedures necessary to protect the safety and suitability of food. Training is delivered at Meat & Poultry:
an adequate frequency to ensure personnel understanding remains current. Food Safety and Quality Act,
2001 O.Reg. 31/05, s.57(1)
What are the risks?
Dairy:
Water, ice and steam can be a source of biological or chemical contaminants. Since N/A
water, ice and steam can be used for a variety of purposes (e.g. sanitation, hand washing,
ingredient or processing aid), it is important to perform water sampling and testing Other:
to confirm potability. Potential water contaminants include bacteria (e.g. E. coli) and N/A
chemicals (e.g. boiler chemicals).

an effective water safety monitoring
program including all elements of the
written program developed in response
to the Water Safety Monitoring Program
(P7.2).

• Deliver the training to personnel

responsible for water monitoring
activities and provide refresher training
at appropriate intervals.

permanent record.

review the Water Safety
Monitoring Training to ensure
that it is current and appropriate.
review water safety monitoring
personnel training records for
accuracy.
the record.
T8 Critical Control Point | T8.1 Critical Control Point Training

Critical Control Point (CCP) Training is delivered and updated as required to ensure that
all personnel involved in CCP activities understand and are competent in the procedures
necessary to protect the safety and suitability of food. Training is delivered at an adequate Meat & Poultry:
frequency to ensure personnel understanding remains current. Food Safety and Quality Act,
2001 O.Reg. 31/05, s.57(1)
What are the risks?
Dairy:
CCPs are identified for hazards that cannot be controlled by the prerequisite programs. N/A
CCPs are designed to reduce, control or eliminate potential hazards. If CCP procedures are
not properly performed and monitored, the safety of the food is compromised. If personnel Other:
performing CCP procedures are not properly trained, biological, chemical or physical N/A
hazards can occur.

concepts and procedures of an effective
HACCP plan including all elements of the
written documentation developed for Form
8 of the HACCP plan. For each CCP,
deliver training that includes policies,
procedures and controls for:
– critical limits;
– monitoring tasks (how to check that
the critical limits are met);
– corrective actions (what to do if
critical limits are not met);
– required documentation to prove
CCP monitoring and, if necessary,
any corrective actions that have taken
place; and
– ensuring that personnel responsible
for monitoring a CCP identified in the
establishment’s manufacturing process
receive training before being assigned
the work task or procedure.
ensure it is appropriate and current. At pre-determined intervals,
review the CCP Training to
• Deliver the CCP training at the start of ensure that it is current and
employment to personnel responsible for appropriate for CCP monitoring
monitoring CCPs and provide refresher and corrective action activities.
training at appropriate intervals.
• Upon completion of personnel training, review CCP personnel training
record the date, type of training, name records for conformance,
of trainer and name of participant(s) in a completeness and accuracy.
permanent record. Record your observations to
the record.
T9 Process Technology |
T9.1 Equipment and Specialized Process Training

A written Equipment and Specialized Process Training Program is developed and updated
as required to ensure that personnel assigned to operate specialized equipment that can impact
on food safety and suitability understand and are competent in the procedures necessary to Meat & Poultry:
protect the safety and suitability of food. The training program is delivered at an adequate Food Safety and Quality Act,
frequency to ensure employee understanding remains current. 2001 O.Reg. 31/05, s.57(1),
99(4f)
What are the risks?
Dairy:
Specialized process technology typically changes the characteristics of food products. N/A
If this technology does not function properly or is operated by inadequately trained
personnel, contamination can result, affecting the safety and suitability of food. Other:
N/A
• Develop a written training program or
an off-site training schedule that ensures
personnel responsible for operating
specialized equipment or technology that
can impact on food safety have attained
an adequate level of knowledge to ensure
the safety and suitability of food.
• Routinely review and update training

to ensure programs are appropriate and
current.
• At the start of employment and at

appropriate intervals:
– deliver the training program to
personnel who operate specialized
equipment or technology; or
– organize appropriate off-site training
(e.g. equipment manufacturer’s
training course). Are you in conformance?
• Upon completion of personnel training, At pre-determined intervals,
record the date, type of training, name ensure the off-site training
of trainer and name of participant(s) in a schedule is being followed as
permanent record. written or review the written
specialized equipment or
technology training program to
ensure that it is current and
effective.
review specialized equipment or
technology training records for
accuracy.
the record.
Operational
Controls Tab
blank page
O1 Personnel Practices | O1.1 Personal Hygiene/Practices

All personnel follow personal practices that prevent or minimize contamination of food,
ingredients, packaging materials and food contact surfaces. Personnel do not eat, use
tobacco, drink, chew gum, spit, sneeze or cough over food or food contact surfaces, Meat & Poultry:
or perform any other potentially hazardous activities in areas where food or packaging Food Safety and Quality Act,
materials are being processed, handled or stored. Objects, such as jewelry, that may cause 2001 O.Reg. 31/05, s.53(5)(6)(7)
contamination are removed or are suitably covered prior to starting work duties. Personnel
Dairy:
maintain an appropriate degree of personal cleanliness.
Milk Act (Ontario) O.Reg. 761,
What are the risks? s.80
The potential for contamination of food, ingredients, packaging materials and food contact Other:
surfaces by microorganisms and physical contaminants is greatly increased if activities Health Protection and Promotion
such as eating, drinking, gum chewing, use of tobacco, jewelry wearing or spitting are Act (Ontario) O.Reg. 562, s.65;
practiced in food handling areas. Foreign objects found in food products can lead to s.67
consumer complaints or injuries. Personnel who do not maintain an appropriate degree of
personal cleanliness can contaminate food.

• Ensure that personnel practice behaviours
that prevent or minimize contamination
of food, ingredients, packaging materials
or food contact surfaces, including:
– no personal food, beverages or
medication in food handling or storage
areas;
– no smoking, chewing tobacco,
chewing gum or spitting;
– no wearing of jewelry (or jewelry
is suitably covered), nail polish,
false eyelashes or nails, etc. in food
handling or storage areas;
– no glass containers (except those
specifically for the product being
produced) permitted in food handling
and storage areas; and
– no items that may cause physical
contamination in food handling and At pre-determined intervals,
storage areas (e.g. badges, pins, confirm that all personnel are
barrettes). following appropriate behaviours
to ensure food, ingredients,
• Ensure that personnel maintain an packaging materials and food
adequate degree of personal cleanliness contact surfaces are not
(e.g. shower or bathe prior to work). contaminated. Confirm that
personnel reporting to work
maintain an adequate level of
personal cleanliness and hygiene.
the record.
O1 Personnel Practices | O1.2 Hand Washing

To prevent or minimize food contamination, effective hand washing is performed by
all personnel who enter the food processing and handling areas or who handle food,
ingredients, packaging materials or food contact surfaces. Hand washing is performed with Meat & Poultry:
warm potable water, soap and hygienic drying apparatus upon entering food processing Food Safety and Quality
and handling areas; prior to handling food, ingredients, packaging materials or food Act, 2001 O.Reg. 31/05,
contact surfaces; following breaks or use of toilet facilities; and when hands become s.53(1)(2)(3)(7)
contaminated.
Dairy:
Personnel are a common source of bacterial contamination of food, ingredients, packaging Other:
materials and food contact surfaces. Since allergens can be carried on the hands of Health Protection and Promotion
food handlers, proper hand-washing procedures must be followed after handling products Act (Ontario) O.Reg. 562, s.65
containing allergens. Proper and frequent hand washing helps to reduce the potential for
bacterial contamination.

• Ensure that personnel wash their hands
properly and frequently whenever entering
the establishment or work area, following
use of personal welfare areas (e.g. lunch
room, toilet facilities, change room)
and following any action that may con-
taminate their hands (e.g. tying of shoes,
sneezing, coughing).

confirm that personnel are
properly following hand-washing
procedures.
the record.
O1 Personnel Practices | O1.3 Clothing/Footwear/Headwear
Clothing, footwear and headwear worn by personnel and visitors in processing and apply to this standard?
handling areas prevent or minimize the contamination of food, ingredients, packaging
materials and food contact surfaces. Meat & Poultry:
What are the risks? 2001 O.Reg. 31/05, s.53(4),
54(1)(2)
Cross-contamination with microorganisms or trace allergen products is commonly due to
direct or indirect transfer of microorganisms or allergens from people to food, ingredients, Dairy:
packaging materials or food contact surfaces. Cross-contamination can occur from Milk Act (Ontario) R.R.O. 1990.
unhygienic clothing or footwear (e.g. soiled clothing). O.Reg. 761.s.80(2); s.107(1)
• Ensure all personnel and visitors wear Health Protection and Promotion
suitable clothing (e.g. coats, aprons, Act (Ontario) O.Reg. 562, s.11;
gloves, head covering, face covering s.65; s.67
or footwear) in areas where food,
ingredients, packaging materials and food
contact surfaces are exposed.
• Ensure that clothing, footwear and

headwear are of a design that is durable
and cleanable or single-use.
• Ensure that personnel put suitable

clothing and footwear on before entering
food handling or storage areas.
• Ensure that clothing, footwear and

headwear are clean (e.g. free of soil) and
in good repair (e.g. no loose threads,
holes).
• Ensure that clothing and footwear are

not worn or taken into areas of the Are you in conformance?
establishment where they have the
potential to cause contamination (e.g. At pre-determined intervals,
incompatible processing areas – raw or confirm that all personnel are
cooked; personal welfare areas; outside wearing appropriate clothing for
the establishment). the task being performed and
that the clothing is clean and
in a good state of repair. This
review should be performed at
various times to ensure that
personnel performing all activities
(e.g. operational, sanitation,
maintenance) are wearing
clothing suitable for each
activity.
the record.
O1 Personnel Practices | O1.4 Storage – Clothing/Utensils/Equipment
Clothing (including footwear and headwear), utensils and equipment used in the establishment apply to this standard?
are stored and handled in a manner that prevents or minimizes contamination of food,
ingredients, packaging materials and food contact surfaces. Meat & Poultry:
What are the risks? 2001 O.Reg. 31/05, s.50(8)
Cross-contamination with microorganisms or trace allergen products is commonly due to Dairy:

direct or indirect transfer of microorganisms or allergens from people to food, ingredients, Milk Act (Ontario) R.R.O. 1990.
packaging materials or food contact surfaces. Improperly stored and handled clothing, O.Reg. 761.s.86(1)
utensils and equipment can be a source of cross-contamination (e.g. soiled clothing left on
food contact surfaces, use of contaminated utensils). Other:
Health Protection and Promotion
How can you meet the standard? Act (Ontario) O.Reg. 562, s.11;
s. 56; s.58–59; s.65; s.67; s.81
• Designate acceptable areas for the
storage of clothing (e.g. aprons, gloves,
smocks), utensils and equipment that will
not lead to cross-contamination.
• Ensure that personnel properly store

clothing, utensils and equipment in
designated areas.
• Ensure that clothing, utensils and

equipment are not taken into areas of
the establishment where they have the
potential to cause contamination (e.g.
incompatible processing areas – raw or
cooked; personal welfare areas; outside
the establishment).

confirm that personnel are
storing clothing, footwear,
utensils and equipment in
designated areas.
Confirm that clothing, footwear,
utensils and equipment are not
worn or taken into areas of the
establishment that have the
potential to cause contamination.
the record.
O1 Personnel Practices | O1.5 Injuries and Wounds

Personnel having open cuts or wounds do not handle exposed food, ingredients, packaging
materials or food contact surfaces unless measures are taken to prevent direct or indirect
contamination of food. When injuries or wounds occur during food processing or handling Meat & Poultry:
activities, measures are taken to ensure that suspect food, ingredient and packaging Food Safety and Quality Act,
materials are disposed of and food contact surfaces are cleaned and sanitized. 2001 O.Reg. 31/05, s.56(1)

N/A
Open cuts and wounds that are not appropriately bandaged or covered can be a source
of biological contaminants. Other: Health Protection and
Promotion Act (Ontario) O.Reg.
How can you meet the standard? 562, s.26
• Ensure that personnel with open cuts or
wounds take appropriate precautions to
avoid contaminating food, ingredients,
packaging materials and food contact
surfaces including:
– securely protecting all open cuts and
wounds with waterproof bandages or
coverings;
– changing all waterproof coverings at a
frequency that allows for continual
protection; and
– reporting all cuts and wounds sustained
in the workplace to management
immediately for appropriate first aid
and application of protective coverings.

observe personnel to confirm
that all cuts and wounds are
securely covered with waterproof
covering or bandages.
the record.
O1 Personnel Practices | O1.6 Evidence of Illness

Personnel known or suspected to be suffering from or to be carriers of a disease
transmissible through food do not enter any food processing or handling areas, or handle
food, ingredients, packaging materials or food contact surfaces without taking measures Meat & Poultry:
to prevent contamination. Food Safety and Quality Act,
2001 O.Reg. 31/05, s.56(1)
What are the risks?
Dairy:
Personnel suffering from diseases transmissible through food (e.g. Salmonella, Hepatitis Milk Act (Ontario) R.R.O. 1990.
A) can transmit these diseases to food products and ultimately infect the consumer. O.Reg. 761.s.107(1)

• Ensure personnel with diseases Act (Ontario) O.Reg. 562,
transmissible through food do not handle s.65(1); s.66
or work around food, ingredients,
packaging materials or food contact
surfaces.
• Ensure personnel immediately report

to management when they are suffering
from, show symptoms of, or are known
to be carriers of a disease transmissible
through food.
• Ensure medical examination of a food

handler is carried out if clinically or
epidemiologically indicated.
• Ensure that the following symptoms

are reported to management so that any
need for medical examination or possible
exclusion from food handling can be
considered:
– jaundice;
– diarrhea;
– vomiting; Are you in conformance?
– fever;
– sore throat with fever; At pre-determined intervals,
observe personnel for evidence
– visibly infected skin lesions (e.g. boils,
of illness or behaviour that may
cuts); or
indicate sickness (e.g. frequent
– discharges from the ear, eye or nose. trips to washroom, vomiting).
Ensure that personnel suffering
from or known to be carriers of
a disease transmissible through
food do not handle exposed food,
ingredients, packaging materials
or food contact surfaces.
the record.
O1 Personnel Practices | O1.7 Access and Traffic Patterns
Access of persons is controlled to prevent or minimize contamination of food, ingredients, apply to this standard?
packaging materials and food contact surfaces. Personnel follow designated traffic patterns
to prevent or minimize contamination of food, ingredients, packaging materials and food Meat & Poultry:
contact surfaces. Food Safety and Quality Act,
2001 O.Reg. 31/05, s.55
What are the risks?
Dairy:
Cross-contamination with microorganisms or allergens is commonly due to direct or N/A
indirect transfer of microorganisms or allergens from people to food, ingredients,
packaging materials or food contact surfaces. Personnel and visitors can be a source of Other:
contamination to food, ingredients, packaging materials and food contact surfaces if their N/A
movement and activities are not controlled. If access to the establishment is not controlled
and designated traffic patterns are not followed, contamination can result.

• Control access to the establishment
to prevent or minimize entry of
unauthorized individuals.
• Develop and enforce appropriate

personnel and visitor traffic patterns
to reduce the potential for cross-
contamination.
• Ensure that personnel and visitors

follow the designated traffic patterns
and procedures to reduce the risk of
contamination (e.g. personnel handling
raw products do not enter ready-to-eat
product areas).

confirm that access to the
establishment is controlled and
that personnel and visitors are
following designated traffic
patterns and procedures to
reduce the risk of contamination.
the record.
O1 Personnel Practices | O1.8 Chemical Use
Chemicals are mixed in clean, correctly labelled containers, in the correct concentrations, apply to this standard?
and are dispensed and handled only by authorized and properly trained personnel.
Chemicals are suitable for use within a food processing establishment and when used Meat & Poultry:
correctly do not present a food safety hazard. Food Safety and Quality Act,
2001 O.Reg. 31/05, s.49(2b)
What are the risks?
Dairy:
Sanitation chemicals that are not dispensed and handled by properly trained personnel N/A
according to label instructions can lead to ineffective sanitation activities or chemical
residues on equipment and surfaces. Maintenance chemicals and lubricants that are not Other:
dispensed or handled properly can lead to contamination (e.g. over-greasing). Chemicals Health Protection and Promotion
mixed or stored in containers that are not clean or correctly labelled can contaminate food, Act (Ontario) O.Reg. 562, s.63;
ingredients, packaging materials or food contact surfaces if the chemicals are not used for s.79
the intended purpose.

• Ensure that chemicals used within the
establishment are listed in the “Reference
Listing of Accepted Construction,
Packaging Materials and Non-food
Chemical Agents” published by the
Canadian Food Inspection Agency or
the manufacturer has a “letter of no
objection” from Health Canada.
• Ensure that chemicals are measured

to ensure correct concentrations for
effective sanitation or maintenance
activities.
• Ensure that personnel applying chemicals

(e.g. sanitation chemicals, maintenance
chemicals, lubricants and solvents) are Are you in conformance?
appropriately trained and authorized to
handle and apply them. At pre-determined intervals,
confirm that only trained
• Ensure that personnel handle chemicals personnel are dispensing and
in a manner that prevents or minimizes handling chemicals. Confirm
contamination of food, ingredients, that chemicals are handled,
packaging materials and food contact mixed and applied in the correct
surfaces. concentrations and in a manner
that prevents or minimizes
• Ensure that personnel use properly contamination. Confirm that
labelled containers for dispensing and containers used for chemical
handling of chemicals and clean or rinse mixing and handling are properly
containers properly when finished. labelled, used only for the
intended purpose and are cleaned
or rinsed properly following use.
the record.
O1 Personnel Practices | O1.9 Chemicals Used During Operations

Chemicals used during operations are handled and stored in a manner that prevents
contamination of food, ingredients, packaging materials and food contact surfaces.
Chemicals used during operations are in appropriately labelled containers or dispensers. Meat & Poultry:
What are the risks? 2001 O.Reg. 31/05, s.49(1)
Chemicals used during operations can contaminate food, ingredients, packaging materials, Dairy:
food contact surfaces and personnel if chemical handling, mixing and storage activities are Milk Act (Ontario) R.R.O. 1990.
not performed correctly (e.g. chemicals in containers without lids can spill). Overspray of O.Reg. 761.s.43(1)
sanitation chemicals can lead to chemical or biological contamination during operational
cleaning activities. Other:
s.79
• Ensure that chemicals (e.g. sanitation
chemicals, maintenance chemicals,
lubricants, solvents) used in food
handling areas during operations are
stored and handled in a manner that
prevents or minimizes contamination of
food, ingredients, packaging materials or
food contact surfaces.
• Ensure that cleaning activities required

during operations are performed as
written in the Sanitation Program
(P3.1) and do not create the potential
for contamination of food, ingredients,
packaging materials or food contact
surfaces.
• Ensure that maintenance activities

required during operations do not create
the potential for contamination of food,
ingredients, packaging materials and
food contact surfaces. Are you in conformance?
• Take measures to ensure that chemicals At pre-determined intervals,
in food handling areas do not observe handling and storage
contaminate food, ingredients, packaging of chemicals during operations
materials or food contact surfaces to confirm that contamination
(e.g. cover with plastic covers or use of food, ingredients, packaging
curtains). materials and food contact
surfaces is prevented or
minimized. Observe sanitation and
maintenance activities taking
place during operations to confirm
that chemical use does not cause
contamination.
the record.
O2 Shipping, Receiving, Handling and Storage |
O2.1 Conveyance Vehicles

Conveyance vehicles and containers used for transport of food, ingredients or packaging apply to this standard?
materials are suitable for the intended purpose and constructed to permit effective
sanitation and pest control activities. Incoming and outgoing vehicles and containers Meat & Poultry:
are assessed before and during unloading and loading to ensure they are suitable for the Food Safety and Quality Act,
intended purpose. 2001 O.Reg. 31/05, s.134(1)

Milk Act (Ontario) R.R.O. 1990,
Food, ingredients and packaging materials can be contaminated during transportation if Reg. 761, s.35(1); s.36(1),(2);
the conveyance vehicle or container is not suitable for the materials being transported. s.39; s.44(1),(2); s.45(1)
Conveyance vehicles or containers that are not properly constructed or cleaned can lead
to a number of hazards including: physical contamination from dust and foreign material; Other:
chemical contamination from unsuitable surfaces or trace chemicals from previous loads; Health Protection and Promotion
and biological contamination from improperly cleaned areas that can result in microbial Act (Ontario) O.Reg. 562, s.18
growth.

• Ensure that incoming and outgoing • Where appropriate, particularly in
conveyance vehicles and containers bulk transportation, containers and
used to transport food, ingredients conveyance vehicles are designated and
and packaging materials are constructed marked “For Food Use Only” and are
of materials that facilitate effective used only for that purpose.
sanitation and pest control activities and
do not present any biological, chemical
or physical hazards.
• Ensure that incoming and outgoing

conveyance vehicles and containers
used to transport food, ingredients and
packaging materials are inspected to
ensure adequate cleanliness, repair,
condition and suitability for the materials
being transported. Are you in conformance?
• Ensure that conveyance vehicles and At pre-determined intervals,
containers permit effective separation of during shipping, receiving and
incompatible foods or products where storage, confirm that conveyance
necessary during transportation. vehicles and containers are
being examined for suitability
• When tankers are used, ensure that a for the intended purpose (e.g.
cleaning certificate or appropriate record cleanliness, structural condition,
(e.g. wash ticket) is provided before evidence of contamination).
loading or unloading commences. Ensure only personnel who
have completed the Shipping,
• Ensure that shipping and receiving Receiving, Handling and Storage
personnel are aware of all procedures Training (T2.1) are performing
necessary to protect the safety and conveyance vehicle and container
suitability of food. inspections.
the record.
O2.2 Loading and Unloading Practices

Contents of conveyance vehicles and containers are loaded, arranged, handled and apply to this standard?
unloaded in a manner that protects the safety and suitability of food.
Meat & Poultry:
Contamination or damage of food, ingredients and packaging materials can occur during Dairy:
transportation or during loading or unloading if shipping and receiving procedures are not Milk Act (Ontario) R.R.O. 1990.
properly followed. When loads are not properly handled, loaded or unloaded, contamination O.Reg. 761.s.122(1g)
can occur from a variety of sources (e.g. forklifts can puncture holes in product containers
leading to the introduction of microorganisms or physical contaminants; incompatible products Other:
can cross-contaminate each other). Damage during transportation can result in exposure of N/A
food products leading to contamination and spoilage.

• Ensure that food, ingredients and
packaging materials are sufficiently
protected, packaged securely or placed in
suitable containers prior to shipping and
upon delivery.
• Ensure that outgoing loads are loaded

and arranged in a manner that prevents
or minimizes shifting or damage during
transportation.
• Ensure that outgoing loads are arranged

so that incompatible products are
adequately separated (e.g. raw versus
cooked, food versus non-food, allergen
versus non-allergen).
• Ensure that incoming materials are Are you in conformance?

unloaded and stored in a manner that
does not cause damage or contamination. At pre-determined intervals,
confirm that food, ingredients and
• Ensure that temperatures of incoming packaging materials are being
and outgoing loads are appropriate. adequately protected, arranged,
handled and loaded or unloaded
• Ensure that practices during loading and during shipping and receiving
unloading do not damage or contaminate in a manner that prevents
the food, ingredients or packaging or minimizes damage and
materials. contamination. Ensure that only
personnel who have completed
• Ensure that chemicals are either received
the Shipping, Receiving, Handling
separately from food, ingredients and
and Storage Training (T2.1) are
packaging materials or are received at a
performing food, ingredient and
different location in the establishment to
packaging material loading and
prevent or minimize cross-contamination.
unloading activities.
the record.
O2.3 Received Products

Incoming food, ingredients and packaging materials are assessed for evidence of food
safety hazards and are controlled to protect their safety and suitability.
Meat & Poultry:
What are the risks? Food Safety and Quality
Act, 2001 O.Reg. 31/05,
Prevention of food, ingredient and packaging material contamination begins with control s.63(2)(3)(4), 78(2), 84, 101,
of incoming materials. Inadequate incoming material controls can result in product 132
contamination, inadequate processing or misrepresentation of the product. Hazardous
incoming ingredients and materials can potentially result in unsafe finished products Dairy:
regardless of the measures taken at the establishment. Contamination or damage of food, Milk Act (Ontario) R.R.O. 1990
ingredients and packaging materials can occur during transportation. O.Reg. 761.s.49(1)(2); s.50(3);
s.51(1)(2)
Other:
• Use only sound, suitable raw materials N/A
or ingredients. Do not accept any raw
material or ingredient that is known
to contain parasites, undesirable
microorganisms, pesticides, veterinary
drugs, or toxic, decomposed or
extraneous substances which would not
be reduced to an acceptable level by
normal sorting or processing.
• Perform a visual inspection upon receipt

of ingredients and packaging materials to
ensure that:
– received goods are from the intended
supplier;
– received goods have no evidence of Are you in conformance?
contamination, spoilage or damage;
– received goods are at the appropriate At pre-determined intervals,
temperature and show no evidence of observe the receipt of incoming
thawing; and ingredients and packaging
materials to ensure that there
– received goods match those listed on
is no evidence of contamination
the purchase order (i.e. the correct
or damage. Ensure that received
ingredients or packaging materials
goods are verified to be from the
were shipped).
intended supplier and match those
listed on the purchase order.
Ensure only personnel who have
received Shipping, Receiving,
Handling and Storage Training
(T2.1) are receiving loads.
Review incoming specifications
to ensure that the specifications
are current for all products
received.
the record.
O2.4 Shipping Conditions

Food, ingredients and packaging materials are protected from contamination, damage and
spoilage during shipping.
Meat & Poultry:
What are the risks? Food Safety and Quality Act,
2001 O.Reg. 31/05, s.77(1),
If food products are not transported in an appropriately controlled environment, spoilage (e.g. 133,(1)(2)
microbial growth, toxin formation) can occur. Damaged product can be contaminated (e.g.
foreign material, microorganisms). Dairy:
How can you meet the standard? O.Reg. 761.s.122(1g)
• Ensure that temperatures of conveyance
Other:
vehicles are appropriate to prevent or
minimize food spoilage.
Act (Ontario) O.Reg. 562, s.11;
• Ensure that refrigerated conveyance s.28; s.33(2); s.34-35
vehicles are equipped with temperature
measuring devices to allow temperature
monitoring.
• Implement other necessary controls (e.g.

humidity) as appropriate to prevent or
minimize food spoilage.

At pre-determined intervals during
receiving and shipping, confirm
that transportation conditions
are appropriate to prevent or
minimize food spoilage. Monitor
temperature measuring devices
and any other controls designed
to prevent or minimize spoilage.
the record.
O2.5 Returned and Defective Food Products

Returned, defective or suspect food, ingredients and packaging materials are clearly
identified, stored and controlled for food safety assessment and disposition.
Meat & Poultry:
Returned product has left the control of the establishment and may have been subjected to
improper handling (e.g. temperature abuse, poor storage conditions) causing contamination
of the product. Defective or suspect product could also be contaminated. Returned and Dairy:
defective or suspect products that are not controlled can lead to contamination of other Milk Act (Ontario) R.R.O. 1990,
products. O.Reg. 761, s.60; s.62

N/A
• Identify, isolate and control returned,
defective or suspect food products
to prevent or minimize re-use or
re-shipment before an appropriate
examination or evaluation can be
performed.
• Designate a separate area within the

establishment (e.g. dry storage, cooler,
freezer) for the storage of returned and
defective or suspect products.
• Ensure designated personnel responsible

for examining and assessing returned
food products and defective or suspect
food products are adequately trained.

confirm that returned, defective
and suspect products are
appropriately identified, isolated
and controlled to prevent
contamination.
the record.
O2.6 Allergen Control

The presence of undeclared allergens in food products is prevented through control of the apply to this standard?
handling, storage and use of allergenic products and the equipment used in their processing.
Rework of product(s) containing allergens is controlled. Procedures are in place to ensure Meat & Poultry:
that ingredient declarations list any allergens contained in the product. N/A

N/A
Allergens are substances that can cause an allergic response in certain individuals. An
allergic response can range from minor skin irritation to anaphylaxis (i.e. severe allergic Other:
response). If allergen-containing ingredients and products are not controlled, contamination N/A
of non-allergen containing products can occur. A large proportion of food recalls are due
to the presence of an allergenic component in a food product that is not declared on the
ingredient declaration.

• Schedule production activities to
reduce the potential of allergen cross-
contamination.
• Clean and sanitize equipment between

processing of allergen-containing
products and non-allergen containing
products.
• Designate storage and holding areas for

ingredients and products that contain
allergens.
• Ensure that ingredients or products

that contain allergenic components are
suitably identified (e.g. colour-coded
containers, tags, labels).

confirm that handling, storage
and use of allergenic ingredients
and products (e.g. colour-coded
containers are used, allergens
are appropriately identified and
controlled or separated and
production schedule reduces
risk of allergen contamination)
reduces the potential for allergen
cross-contamination.
the record.
O2 Shipping, Receiving, Handling and Storage |O2.7 Packaging

Package design and materials protect the safety and suitability of food and accommodate
proper labelling.
Meat & Poultry:
2001 O.Reg. 31/05, s.115(4),
Packaging materials serve an important purpose in protecting food products from the 127, 128, 129(1)(2)(3)
environment. If the type of packaging (i.e. design and materials) is not suitable and
adequate for the product and its environment, the product can become contaminated. If Dairy:
packaging materials or gases are toxic, they can compromise the safety and suitability of N/A
food. If packaging materials are intended for re-use, they must be of a design and material
that permits cleaning and sanitation, where necessary, or cross-contamination can occur. Other:
s.59
• Ensure that packaging materials
protect the product against external
contamination under the intended
conditions of storage and use.
• Ensure that packaging materials,

including gases, are non-toxic and do not
pose a threat to the safety and suitability
of food under the intended conditions of
storage and use.
• Use re-usable packaging that is durable

and easy to clean and sanitize.
• Ensure that packaging design and

materials accommodate proper labelling.
• Ensure that packaging protects the

product from damage.
• Ensure that labelling meets the

requirements of the Consumer Packaging
and Labelling Act and the Food and
Drugs Act.

review packaging design and
materials to ensure they do not
compromise food safety and
suitability.
the record.
O2.8 Storage Practices

Food, ingredients and packaging materials are processed, handled and stored in conditions
that protect their safety and suitability. Food, ingredients and packaging materials are Meat & Poultry:
rotated to protect their safety and suitability. Food Safety and Quality
Act, 2001 O.Reg. 31/05,
What are the risks? s.30(1abc)(4)(5)(6),
51(1)(2)(3)(4)(5), 52(1), 83(1),
If foods are not handled, processed and stored in an appropriately controlled 96(1)(2)(3), 115(3), 129(4)
environment, spoilage (i.e. microbial growth, toxin formation) can occur. If ingredient Dairy:
and food containers and packages are not protected during storage, contamination from Milk Act (Ontario) R.R.O. 1990.
microorganisms, chemicals and foreign material (e.g. insects, dust, wood chips) can O.Reg. 761.s.78(1); s.81(1)(2)
occur. If food and ingredients are not properly rotated, they can reach their expiry date,
increasing the risk to consumers. If food, ingredients and packaging materials are not Other:
properly stored and rotated, physical contamination of products can occur due to the build-
up of dust and debris. s.23; s.26–29; s.37; s.42–46;
s.59
• To prevent or minimize contamination – the intended shelf-life of the product;
by microorganisms, chemicals and – the method of packaging and
foreign materials, cover and protect food, processing; and
ingredients and packaging materials when
– how the product is intended to be used
in storage, during transfer and when
(e.g. further cooking or processing,
cleaning is being performed in the area.
ready-to-eat).
• Store food, ingredients and packaging
materials off the floor and away from the
surrounding walls to prevent or minimize
contamination.
• Establish procedures for the appropriate confirm that food, ingredients and
rotation of food, ingredients and packaging materials are properly
packaging materials (i.e. first in, first stored to prevent or minimize
out) to prevent or minimize food product contamination, spoilage and
contamination, damage or spoilage (e.g. damage. Confirm that proper food,
corrosion resulting in leakage, shelf-life ingredient and packaging material
expiration). rotation procedures are followed.
Record your observations to prove
• Ensure food storage facilities are that the monitoring tasks were
designed and constructed to: completed. Initial and date the
– permit adequate maintenance and record.
cleaning; At pre-determined intervals,
monitor temperature measuring
– avoid pest access and harbourage; and
devices in refrigerated rooms to
– enable food to be effectively protected ensure temperatures are appropriate
from contamination during storage. to prevent or minimize food
spoilage. Ensure that any other
• Ensure that temperatures and humidity controls designed to prevent or
of storage areas, process areas, coolers minimize spoilage of food products
and freezers are appropriate to prevent are functioning properly and as
or minimize food spoilage. Temperature intended.
control systems must take into account: Record your observations to prove
– the nature of the food (e.g. water that the monitoring task was
activity, pH, the initial level and types completed. Initial and date the
of microorganisms); record.
O2.9 Chemical Storage

Non-ingredient chemicals and hazardous substances are stored securely and separately
from food, ingredients, packaging materials and food contact surfaces. Potentially
hazardous ingredients are stored in a controlled manner that ensures the safety and Meat & Poultry:
suitability of food. Food Safety and Quality Act,
2001 O.Reg. 31/05, s.49(2)
What are the risks?
Dairy:
If chemicals and hazardous substances are not stored securely and separately from food, N/A
ingredients, packaging materials and food contact surfaces, contamination can occur (e.g.
spillage, accidental use, leakage). Other:
s.63
• Securely store chemicals and hazardous
substances (i.e. water and boiler
treatment chemicals, sanitation chemicals,
pesticides, paints, solvents or other
chemicals and hazardous substances
not meant for use with food or on food
contact surfaces) in a designated area to
prevent or minimize cross-contamination
of food, ingredients, packaging materials
and food contact surfaces.

confirm that chemicals and
hazardous substances are stored
securely and separately from
food, ingredients and packaging
materials to prevent or minimize
cross-contamination.
the record.
O2.10 Waste Management

Waste is handled, stored and removed in a manner that protects the safety and suitability
of food.
Meat & Poultry:
2001 O.Reg. 31/05, s.50(6),
If waste is not handled and stored properly, it can contaminate food, ingredients, 85(1)(2)(3), 86(1)(2)(3)(4),
packaging materials or food contact surfaces (e.g. come into contact with food, harbour 87(1)(2)(3)(4), 88(1)(2)(3), 89(3),
pests). If areas within the establishment where waste is stored or removed are not kept in 90(2), 91(1)(2)(3)(4)(5)(6)
a sanitary manner, personnel or equipment can cause cross-contamination (e.g. brushing
against waste, having to move waste out of the way). Accumulated waste on the property Dairy:
surrounding the establishment can harbour pests. N/A

• Ensure waste does not accumulate in Act (Ontario) O.Reg. 562, s.57
food handling or storage areas or on the
property surrounding the establishment.
• Provide adequate and properly protected

areas and containers (e.g. containers
with lids) for the storage of waste until
removal.
• Ensure interior and exterior waste

storage areas and containers are adequate
for the amount of waste generated
and cleaned often enough to avoid
creating conditions that can cause cross-
contamination or attract pests.
• Remove waste often enough to avoid

creating conditions that can cause cross-
contamination or harbour pests.
• Ensure waste removal procedures do not

cause cross-contamination.

confirm that the handling and
storage of waste does not
lead to contamination of food,
or food contact surfaces. Confirm
that waste storage areas and
containers are clean, tidy and
adequate for the amount of
waste being generated.
the record.
O3 Sanitation | O3.1 Cleaning and Sanitizing
Cleaning and sanitizing procedures are being performed as written in the Sanitation Program apply to this standard?
(P3.1) to protect the safety and suitability of food.
Meat & Poultry:
2001 O.Reg. 31/05, S.45(2),
If cleaning and sanitizing procedures are not performed as written in the Sanitation 47(3)(4)(5)(9), 50(1)(2)(3)(4)(7)(8)
Program (P3.1), improper or inadequate sanitation can result. Inadequate sanitation can
lead to contamination of food, ingredients, packaging materials and food contact surfaces. Dairy:
Improper chemical concentrations, application or rinsing procedures can lead to chemical Milk Act (Ontario) R.R.O. 1990.
(e.g. chemical residues due to poor rinsing, no-rinse chemicals in excess of approved O.Reg. 761.s.39; s.41; s.86
concentration) and biological contamination (e.g. bacteria not effectively removed from
food contact surfaces). Contamination can also be caused by allergens that are not Other:
effectively removed from food contact surfaces or by cross-contamination from cleaning N/A
activities during operation.

• Confirm that cleaning and sanitizing
procedures are followed as written in
the Sanitation Program (P3.1) to ensure
that equipment and all parts of the
establishment are properly cleaned
and sanitized to prevent or minimize
contamination.
• Ensure that sanitation personnel are

aware of all sanitation procedures
necessary to maintain the safety and
suitability of food.

observe sanitation activities
in progress to ensure that
activities are being performed
as written in the sanitation
manual (e.g. correct sequence
of steps and chemicals; correct
water temperature, volume and
pressure). Ensure that
sanitation activities are effective
by performing an inspection
or effectiveness test (e.g.
swab). Ensure that all personnel
performing sanitation activities
have completed the Sanitation
Training (T3.1).
the record.
O3 Sanitation | O3.2 Pre-operational Assessment
Operations begin only after a pre-operational assessment to evaluate the suitability of the apply to this standard?
environment for food processing and handling has been completed with satisfactory results.
When sanitation activities are required during operations, a pre-operational assessment is Meat & Poultry:
conducted before resuming operations. Food Safety and Quality
Act, 2001 O.Reg. 31/05,
What are the risks? s.47(6)(7)(8)(9), 51(1)
If a pre-operational inspection is not performed before operations begin, inadequate or Dairy:
improper sanitation may not be detected. Inadequate sanitation can lead to contamination N/A
of food, ingredients, packaging materials and food contact surfaces. Improper chemical
concentrations, application or rinsing procedures can lead to both chemical (e.g. chemical Other:
residues due to poor rinsing, no-rinse chemicals in excess of approved concentration) and N/A
biological contamination (e.g. bacteria not effectively removed from food contact surfaces).
Contamination can also be caused by allergens that are not effectively removed from food
contact surfaces or by cross-contamination from cleaning activities during operation.

• Ensure designated personnel follow
inspection procedures set out in the
written sanitation program for inspection
of equipment and rooms prior to
commencement of operations and where
applicable, before resuming operations.
Inspection procedures confirm that
equipment and rooms are visibly clean
(i.e. free of food, residues, filth) and,
where appropriate, sanitized.
• Consider including pest control,

temperature control and equipment
maintenance in your
pre-operational assessment.

confirm that pre-operational
inspections are being performed
as required. Ensure that all
personnel performing pre-
operational inspections have
completed the Sanitation Training
(T3.1).
the record.
O4 Equipment Maintenance |
O4.1 Preventive Maintenance and Calibration Monitoring

Preventive maintenance and calibration procedures are performed as written in the
Preventive Maintenance Calibration Program (P4.1) to protect the safety and suitability
of food. Meat & Poultry:
What are the risks? 2001 O.Reg. 31/05, s.30(5)(6),
45(1), 46(3)(4)(5)(6), 99(4)
If preventive maintenance and calibration procedures are not performed as written in the
Preventive Maintenance and Calibration Program (P4.1), food, ingredients and packaging Dairy:
materials can be contaminated. Deteriorating or poorly maintained equipment (e.g. pitted, N/A
cracked) can present physical hazards (e.g. flaking metal, nuts, bolts) or provide areas
for bacterial growth. Over-lubrication of equipment can cause chemical contamination. Other:
Equipment and devices used to measure parameters that have an impact on food safety must Health Protection and Promotion
be properly calibrated. If equipment and measuring devices used to monitor critical steps Act (Ontario) O.Reg. 562, s.49
in the manufacturing process (e.g. pH, water activity, cooking temperature, concentration
of restricted ingredients, metal detection) are not accurate, food safety hazards can result
(e.g. inaccurate thermometers will result in a bacterial hazard).

• Perform preventive maintenance and
calibration procedures as written in the
Preventive Maintenance and Calibration
Program (P4.1).
• Ensure preventive maintenance and

calibration personnel receive the training
necessary to protect the safety and
suitability of food.

ensure that preventive
maintenance and calibration
procedures are performed
as written in the Preventive
Maintenance and Calibration
Program (P4.1). Ensure
preventive maintenance and
calibration procedures are only
performed by personnel who have
received Preventive Maintenance
and Calibration Training (T4.1).
the record.
O5 Pest Control | O5.1 Pest Control Monitoring

Pest control procedures are performed as written in the Pest Control Program (P5.1) to
protect the safety and suitability of food.
Meat & Poultry:
Act, 2001 O.Reg. 31/05,
If pest control procedures are not performed as written in the Pest Control Program s.48(3)(4)(5)(6)
(P5.1), pests can contaminate food, ingredients, packaging materials and food contact
surfaces. Pests in or around an establishment can lead to contamination from droppings, Dairy:
larvae and dead insects or animals or their parts. Milk Act (Ontario) R.R.O. 1990.
O.Reg. 761.s.77(1f)
Other:
• Pest control activities are followed as
N/A
written in the Pest Control Program
(P5.1) to ensure that all parts of the
establishment are free of pests.
• Pest control personnel are aware of all

pest control procedures (e.g. licensed to
handle and apply pesticides) necessary
to maintain the safety and suitability of
food.

ensure that pest control activities
are being performed as written in
the pest control manual (e.g. cor-
rect pesticides used, traps properly
serviced). Ensure only personnel
who meet the requirements of
the Pest Control Training (T5.1) are
performing pest control activities.
the record.
O6 Recall | O6.1 Product Code/Labelling Monitoring

Food products stored within or shipped from the establishment are correctly labelled and
coded with a lot code or production identifier.
Meat & Poultry:
Act, 2001 O.Reg. 31/05,
Control of labelling is important to ensure that the correct label is applied to each food s.99(4de)115(1)(2),
product. Incorrect labels could be misleading and cause potential health hazards to 116(1)(2)(3), 117(1)(2)(3),
consumers who are allergic to ingredients within the mislabelled food product. Incorrectly 118(1)(2)(3)(4)(5)(6), 119
coded expiry dates can result in consumers storing the product past the intended shelf life, (1)(2)(3)(4), 120(1)(2)(3),
leading to potential spoilage. Incorrect labelling or coding can make product recall difficult 121, 122(1)(2), 123(1)(2),
or unfeasible if a hazard is associated with the mislabelled or miscoded product. 124(1)(2)(3)(4)(4), 137(2)(3)
How can you meet the standard? Dairy:

• Ensure all products are labelled correctly
O.Reg. 761.s.127(2), O.Reg.
and the label accurately represents
753.s.9
the product packaged (e.g. includes
declaration of all ingredients, contains all Other:
information as required by the Consumer Health Protection and Promotion
Packaging and Labelling Act and Act (Ontario) O.Reg. 562, s.36;
regulations). s.40; s.52
• Ensure food products are accompanied
by, or bear, adequate information and
instructions to enable the next person in
the food supply chain to handle, display,
store, prepare and use the product safely
and correctly.
• Implement procedures to ensure proper

label use (e.g. tops and bottoms of label
bundles are visually checked before use).
• Implement a system of identification and

storage of different label types.
• Ensure all finished products are correctly

coded (e.g. including production date,
expiry date, lot).
• Create a description of lot code and Are you in conformance?

production identifiers and include it in
the Recall Program described in P6.1. At pre-determined intervals,
observe labelling and coding
activities to ensure that the
product is being properly labelled
and coded. Ensure recall personnel
have received Recall Training
(T6.1).
the record.
O6 Recall | O6.2 Mock Recalls
Written recall procedures are tested by conducting mock recalls as outlined in the written
Recall Program (P6.1). Mock recalls are effective in determining where a particular
Meat & Poultry:
product lot/shipment is within a specified time frame. Mock recalls are conducted by
trained personnel at a frequency adequate enough to ensure the recall system is up to date
2001 O.Reg. 31/05, s.137(2)(3)
and functioning properly.
Dairy:
Food recalls can be triggered by a number of hazards within
ithin or external to a facility.
Quickly re-gaining control of implicated lots of product is crucial in preventing or Other:
minimizing the risk of the hazard to consumers. N/A

• Establish a frequency to test recall
procedures.
• Perform mock recalls following the

written recall plan outlined in P6.1
Recall Program.
• Choose products for mock recalls

carefully to ensure that the recall system
is fully tested.
• Ensure mock recall is continued until

the entire lot/shipment is located
• Establish a responsible authority to

oversee recall procedures.
• Maintain a list of customer contact

information to aid in mock recall
processes.

check mock recall records to
ensure mock recall frequency is
being met and all mock recalls
are completed correctly. Ensure
recall ersonnel have received Recall
Training (T6.1).
the record.
O7 Water Safety | O7.1 Water Treatment Monitoring
Water treatment activities are performed as written in the Water Treatment Program
(P7.1) to protect the safety and suitability of food.
Meat & Poultry:
2001 O.Reg. 31/05, s.35(1)
If water treatment activities are not performed as written in the Water Treatment Program
(P7.1), the water supply can become contaminated (e.g. presence of microorganisms, Dairy:
excess chemical levels). Since water, ice and steam can be used for a variety of purposes N/A
(e.g. sanitation, hand washing, ingredient, processing aid), non-potable water can transfer
contaminants (e.g. E. coli) to food, ingredients, food contact surfaces and personnel. Other:
Treated water (e.g. boiler water, chlorinated water, flume water) can present a source of N/A
contaminants if the chemical treatment or treatment process is incorrectly performed.

• Perform water treatment activities as
written in the Water Treatment Program
(P7.1) to ensure that establishment
water supply is potable and free of
contaminants.
• Ensure water treatment personnel are

capable of performing the necessary
activities.

ensure that water treatment
activities are being performed
as written in the Water
Treatment Program (P7.1) (e.g.
proper chemicals used, correct
frequency of treatment). Ensure
water treatment personnel
have received Water Treatment
Training (T7.1).
the record.

O7 Water Safety | O7.2 Water Safety Monitoring
Which regulations
What is the standard? apply to this standard?
Water safety monitoring activities are performed as written in the Water Safety Monitoring
Program (P7.2) to protect the safety and suitability of food. Food Safety and Quality Act,
2001 O.Reg. 31/05, s.37(1)(2),
What are the risks? 39, 41(1), 99(1)(4)
If water safety monitoring activities are not performed as written in the Water Safety Dairy:
Monitoring Program (P7.2) contaminants may not be detected. Since water, ice and steam N/A
can be used for a variety of purposes (e.g. sanitation, hand washing, ingredient, processing
aid), non-potable water can transfer contaminants (e.g. E. coli) to food, ingredients, food Other:
contact surfaces and personnel. Treated water (e.g. boiler water, chlorinated water, flume N/A
water) can present a source of contaminants if the chemical treatment or treatment process
is incorrectly performed.

• Ensure that water safety monitoring
activities are followed as written in
the Water Safety Monitoring Program
(P7.2) to ensure that the establishment
water supply is potable and free of
contaminants.
• Ensure that personnel responsible for the

delivery of the Water Safety Monitoring
Program (P7.2) have been adequately
trained.
• Ensure that sampling and testing

personnel are capable of performing the
necessary activities.

confirm that water saftey
monitoring activities are being
performed as written in the
Water Safety Monitoring
Program (P7.2) (e.g. results are
reviewed to ensure that the
water source continues to be
potable, proper sample sites
tested). Ensure water safety
monitoring personnel have
received Water Safety Monitoring
Training (T7.2).
the record.

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Environmental
Controls Tab
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E1 Establishment Location and Construction |
E1.1 Property and Surroundings

The establishment is located away from or protected against potential sources of external apply to this standard?
contaminants that may compromise the safety and suitability of food. Areas surrounding
the establishment are maintained to prevent or minimize harbourage of pests and Meat & Poultry:
contaminants. Food Safety and Quality
Act, 2001 O.Reg. 31/05,
What are the risks? S.14(1bcd)(2ab)
Outside sources of contamination (e.g. excessive dust, foul odours, smoke, pest Dairy:
infestations, airborne microbial and chemical contaminants) can lead to contamination Milk Act (Ontario) R.R.O. 1990.
within an establishment. Water that accumulates around the establishment provides an O.Reg. 761.s.97(1)
ideal environment for growth of microorganisms.
Other:
How can you meet the standard? Health Protection and Promotion
• Locate the establishment in an area • Ensure establishment surroundings Act (Ontario) O.Reg. 562, s.11
that is free from sources of external and property are neat, tidy and well-
contaminants that may impact on food kept (e.g. shrubs are pruned, litter is
safety or suitability (e.g. airborne removed).
contaminants), or put sufficient controls
in place and maintain them. In particular, • Ensure establishment surroundings and
locate the establishment away from, or property are provided with adequate
protect it against: drainage to prevent or minimize pooling
– environmentally polluted areas and water.
industrial activities that pose a serious • Store potential food sources for pests in
threat of contaminating food; pest-proof containers or stack them above
– areas subject to flooding unless the ground away from walls.
sufficient safeguards are provided;
– areas prone to infestations of pests;
and
– areas where wastes, either solid or
liquid, cannot be removed effectively.
• Take reasonable measures to protect

food, ingredients, packaging materials
and food contact surfaces from external
contaminants.
• Store waste and garbage outside in a Are you in conformance?

manner, and remove at intervals, that
minimizes potential for contamination At pre-determined intervals,
and harbourage of pests (e.g. pest-proof confirm that the establishment is
containers). protected from potential sources
of external contaminants that
• Do not store equipment and other could pose a threat o food safety
items on the property surrounding or suitability (e.g. the property
the establishment unless controls are surrounding the establishment is
in place to allow for adequate property free from pooling water, no pest
maintenance (e.g. designated storage harbourage, free of litter).
location, property maintenance activity
schedule). Record your observations to
the record.
E1 Establishment Location and Construction |
E1.2 Building Exterior

Establishment exterior is structurally complete and suitable for the operations taking place
within. Establishment exterior is protected against entry or harbourage of pests as well as entry
of external contaminants. Meat & Poultry:
What are the risks? 2001 O.Reg. 31/05, s.15(1f)(5)
If an establishment is constructed of materials that are not durable and suitable for Dairy:
establishment operations, contaminants can enter into the establishment. Inadequate Milk Act (Ontario) R.R.O. 1990.
or poor establishment conditions can create the potential for hazards that compromise O.Reg. 761.s.77(1)
activities performed in the establishment (e.g. damaged roof can lead to entry of rainwater
or pests). Other:
How can you meet the standard? Act (Ontario) O.Reg. 562, s.11
• Design and construct the establishment
so that the internal environment is
protected from external contaminants.
• Ensure the establishment (e.g. walls,

roof) is of a sound construction and
is maintained in good repair (e.g. no
evidence of damage).
• Take steps to prevent or minimize the

entrance and harbourage of pests, insects
and contaminants (e.g. no holes or
unprotected openings, weather stripping
on exterior doors).
• Cover air intakes and openings or equip

them with appropriate screens.

check the establishment
exterior for conditions that may
lead to contamination of food,
or food contact surfaces.
the record.
E2 Establishment Design | E2.1 Cross-contamination Control

Establishment design or operational controls permit hygienic activities, including
protection against cross-contamination of food, ingredients, packaging materials and food
contact surfaces. Meat & Poultry:
Food Safety and Quality
What are the risks? Act, 2001 O.Reg. 31/05,
s.15(1acd)(2)(3)(4), 20(1)(2)(3),
If an establishment lacks adequate separation between incompatible activities, cross- 20.1, 22(1)(2)(3)(4), 24(2), 25(2),
contamination can occur. Inadequate separation can lead to microbiological contamination 26(2), 29(1), 30(1d)(2)(3), 42,
(e.g. ready-to-eat product contaminated by raw product, finished product contaminated by 43, 50(5)
waste) or chemical contamination (e.g. allergens).
Dairy:
How can you meet the standard? Milk Act (Ontario) R.R.O. 1990.
O.Reg. 761.s.77(1)
• Separate operations that have the
potential to cause cross-contamination Other:
by physical partition, by work area Health Protection and Promotion
designation, by designated equipment or Act (Ontario) O.Reg. 562, s.11;
by other effective means. s.26–28
• Develop a drawing or blueprint that
identifies the activities performed in
each area (e.g. cooler room, equipment
wash-up room, raw preparation room).
Include traffic patterns of personnel,
food, ingredients, packaging materials,
chemicals and waste material.
• Identify areas where cross-contamination

may occur (e.g. unclean raw vegetables
versus processed vegetables, cooked
foods versus raw foods, edible food
versus waste) and establish controls
(e.g. physical separation or operational
separation) where necessary to prevent or
minimize cross-contamination.
• Locate personnel facilities to prevent

or minimize contamination of food
processing and handling areas.
• Construct or designate appropriate areas Are you in conformance?

of the establishment to be used solely
for production of certain product types At pre-determined intervals,
(e.g. raw, cooked, allergenic products) confirm that operations having
or certain activities (e.g. cleaning of the potential to cause cross-
utensils). contamination are physically
segregated, separated by
• Schedule production activities to operational controls or other
prevent or minimize the potential for effective means.
cross-contamination (e.g. raw product
following cooked product, allergenic Record your observations to
products following non-allergenic prove that the monitoring tasks
products). were completed. Initial and date
the record.
E2 Establishment Design | E2.2 Personnel Facilities
What is the standard? Which regulations apply
Washrooms, change rooms and lunch and break area(s) are provided and maintained to to this standard?
ensure that personal hygiene can be maintained to protect the safety and suitability of food.
Washrooms are equipped with adequate lighting and an adequate number of flush toilets Meat & Poultry:
and hand-washing stations; are free of condensation, excess moisture or odours; and are Food Safety and Quality
designed to prevent or minimize contamination. Act, 2001 O.Reg. 31/05,
s.27(2)(3ab)(4)(6)(7), 28(1)(2)(3)
What are the risks?
If adequate washrooms, change rooms and lunchrooms are not available, then contamination
can occur. Inadequate washroom facilities can lead to microbial contamination due to poor Dairy:
personal hygiene. Lack of an acceptable area to change into work clothes will allow N/A
exterior contaminants to enter the establishment (e.g. microorganisms on street clothes).
Eating or drinking in production areas can lead to contamination from the product being Other:
consumed. Poor maintenance of washrooms, change rooms and lunchrooms can lead to Health Protection and Promotion
contaminants entering production and storage areas. Act (Ontario) O.Reg. 562, s.68;
s.69
• Ensure establishment is provided with
washrooms, change rooms, lunchrooms
and other necessary personal welfare
areas, adequate for the number of
personnel and their activities.
• Provide enough flush toilets and hand-

washing stations to accommodate the
number of personnel working at the
establishment.
• Equip washrooms with lighting to

facilitate sanitary procedures and
ventilation to effectively remove odours.
• Ensure washrooms, change rooms and

lunchrooms are designed and maintained
in good repair to prevent or minimize
contamination of food, ingredients,
packaging material or food contact
surfaces.

confirm washrooms, change
rooms and lunchrooms are
adequate for the number of
personnel, properly equipped and
maintained in good repair.
the record.
E3 Establishment Interior | E3.1 Internal Structures and Fittings

Internal rooms, structures and fittings are suitable and are maintained for the operations
taking place within. Floors, walls, ceilings, overheads, doors, windows, stairs and other
structures are cleanable, properly maintained, exhibit no evidence of degradation that would Meat & Poultry:
cause contamination and are suitable for the activities in each area. The condition of Food Safety and Quality
internal rooms, structures and fittings protects the safety and suitability of food. Act, 2001 O.Reg. 31/05,
s.16(1)(2)(3), 17(2b), 49(1)
What are the risks?
Dairy:
Materials with the potential to cause biological, chemical or physical hazards should Milk Act (Ontario) R.R.O. 1990.
not be used in the construction of the inside of the establishment. Materials that cannot O.Reg. 761.s.77(1)
be effectively cleaned can contribute to the development of unsanitary conditions (e.g.
presence of microorganisms, mould). Materials that are not durable or suitable for the Other:
conditions or activities in the area can deteriorate resulting in unsuitable conditions (e.g. Health Protection and Promotion
flaking, peeling, rust, loose materials). Act (Ontario) O.Reg. 562, s.11;
s.22; s.23; s.59
• Ensure internal structures, surfaces and – doors have smooth, non-absorbent
fittings (e.g. ceilings, door, walls) are surfaces, are easy to clean and sanitize;
of a construction and condition that – working surfaces that come into direct
does not present biological, chemical or contact with food are in a sound
physical hazards to food, ingredients, condition, and are easy to clean,
packaging materials or food contact maintain and sanitize; and
surfaces (e.g. no flaking paint, rust, – working surfaces that come in direct
corrosion, accumulation of food residue, contact with food are made of smooth,
dust, mould). non-absorbent materials, and are inert
to food, detergents and sanitizers
• Ensure internal structures, surfaces and
under normal operating
fittings (e.g. ceilings, doors, walls)
conditions.
can be cleaned and, where appropriate,
sanitized. • Windows are sealed or equipped with
close-fitting, cleanable screens to prevent
• In particular, ensure the interior of
or minimize the entry of pests.
the establishment meets the following
conditions where necessary to protect the • Windows are protected or constructed
safety and suitability of food:
– the surfaces of walls, partitions and
of unbreakable materials in areas Are you in conformance?
where breakage can contaminate food,
floors are made of materials that do ingredients, packaging materials and At pre-determined intervals,
not have a toxic effect when used as food contact surfaces. confirm that materials used in
intended; the construction of the interior
– walls and partitions have a smooth • Doors are constructed to prevent or of the establishment (e.g.
surface; minimize the entry of pests (e.g. self- floors, walls, ceilings, overhead
– floors are constructed to allow closing). structures, windows, doors, stairs)
adequate draining and cleaning; do not present a source of
• Internal structures are constructed of
– ceilings and overhead fixtures are contaminants, are in a good state
materials listed in the “Reference Listing
constructed and finished to minimize of repair and are cleanable and
of Accepted Construction Materials,
the build-up of dirt, condensation and suitable for the activity of the
Packaging Materials and Non-Food
the shedding of particles; room.
Chemical Products,” published by the
– windows are easy to clean and Canadian Food Inspection Agency, Record your observations to
constructed to minimize the build-up or the manufacturer has a letter of no prove that the monitoring tasks
of dirt; objection from Health Canada. were completed. Initial and date
– where necessary, windows are fixed in the record.
place;
E3 Establishment Interior | E3.2 Lighting

The establishment has appropriate lighting to facilitate all activities including processing,
inspection, cleaning and sanitizing, and maintenance. Lighting is of a design and type that
does not contribute to a misleading assessment of food. Meat & Poultry:
What are the risks? 2001 O.Reg. 31/05, s.17(1ab)
If lighting levels are not adequate for the inspection of food or if the light source changes Dairy:
the natural colour of food, then an incorrect assessment of the appearance of the food N/A
may result. If lighting levels are not adequate to perform required tasks (e.g. cleaning
and maintenance of equipment), this can create the potential for biological, chemical or Other:
physical contamination. Health Protection and Promotion
Act (Ontario) O.Reg. 562, s.13
• Ensure lighting levels are adequate to
properly complete the tasks performed
in each area (e.g. product inspection,
sanitation, maintenance, visual
examination of rooms).
• Ensure light sources do not alter the

natural colour or appearance of food
where food assessments are performed.

confirm that lighting levels are
of an adequate intensity for
the tasks performed in each
area. Confirm that lighting does
not alter the natural colour of
food where an assessment is
necessary.
the record.
E3 Establishment Interior | E3.3 Lighting Fixtures

Light bulbs and lighting fixtures in areas of exposed food, ingredients, packaging materials
or food contact surfaces are equipped with shatterproof bulbs or breakage shields to
prevent or minimize contamination of food if breakage occurs. Meat & Poultry:
What are the risks? 2001 O.Reg. 31/05, s.17(2a)
If a light bulb or lighting fixture breaks over exposed food, ingredients, packaging materials Dairy:
or food contact surfaces, then a physical hazard can occur. Milk Act (Ontario) R.R.O. 1990.
O.Reg. 761.s.77(1)
Other:
• Equip light fixtures and light bulbs
suspended over food, ingredients,
packaging materials and food contact
s.26
surfaces with shatterproof bulbs
or coverings to prevent or minimize
physical contamination in case of
breakage.

confirm that light bulbs and
lighting fixtures are protected
in areas of exposed food,
and food contact surfaces.
Confirm that the light bulbs and
fixtures continue to be in a good
state of repair.
the record.
E3 Establishment Interior | E3.4 Air Quality and Ventilation

The establishment has and uses ventilation to keep rooms free of excessive heat, humidity,
steam, vapours, smoke, particulates and condensation. Ventilation openings have screens
or filters that can be easily cleaned or changed. Ventilation systems do not permit air to Meat & Poultry:
flow from contaminated areas to clean areas. Food Safety and Quality Act,
2001 O.Reg. 31/05, s.18(1)
What are the risks?
Dairy:
Unclean air (e.g. containing bacteria, dust, odours, condensation) supplied to the establishment Milk Act (Ontario) R.R.O. 1990.
is a potential source of contaminants. Inadequate ventilation may lead to the formation of O.Reg. 761.s.77(1)
condensation, which can be a source of bacterial contaminants. The flow of contaminated
air through an establishment can also be a source of bacterial contaminants. Other:
s.15
• Ensure the establishment is provided with • Ensure that the establishment’s air supply
adequate ventilation to enable sufficient minimizes airborne contaminants.
air exchange to maintain a clean air
supply and remove contaminated air. • Where necessary, exhaust equipment
In particular, adequate natural or to the outside to prevent excessive
mechanical ventilation is provided to: condensation.
– minimize airborne contamination
of food (e.g. from aerosols or
condensation droplets);
– control ambient temperatures;
– control odours which might affect the
suitability of food; and
– control humidity, where necessary,
to ensure the safety and suitability of
food.
• Install and maintain equipment requiring

ventilation in a manner that ensures
removal of humidity, steam vapours,
smoke and odours.
• Design and construct ventilation

systems so that air does not flow from
contaminated areas to clean areas.
• Ensure that the ventilation system can be

maintained and cleaned where necessary.
• Ensure that filters and similar devices Are you in conformance?

are easily removed for cleaning and
replacement or designed to be cleaned in At pre-determined intervals, con-
place. firm that the ventilation system
is adequate for the activities
• Change or clean filters and similar within the establishment.
devices often enough to maintain a clean
air supply. Record your observations
to prove that the monitoring
tasks were completed. Initial and
date the record.
E3 Establishment Interior | E3.5 Drainage and Sewage Systems

The establishment has and uses drainage and liquid waste disposal systems that are
maintained to protect the safety and suitability of food and the potable water supply.
Drainage and liquid disposal systems are equipped with back-flow preventers and no cross- Meat & Poultry:
connections exist with drainage or waste systems and potable water lines. Pooling of water Food Safety and Quality Act,
and liquids is prevented or addressed. 2001 O. Reg. 31/05, s.18(1)(3),
19(1)(2)(3)(4)(5)
What are the risks?
Dairy:
Inadequate drainage or liquid waste disposal systems can lead to cross-contamination of Milk Act (Ontario) R.R.O. 1990.
food, ingredients, packaging materials, food contact surfaces or the potable water supply O.Reg. 761.s.77(1); s.97(2)
(e.g. drain back-ups leading to flooding). Without mechanisms to prevent backflow (e.g.
trapping, venting), sewer gases, pests, microorganisms or other contaminants can enter Other:
the establishment through the plumbing. Contamination of floor drains increases the Health Protection and Promotion
possibility of contamination of the establishment interior. Pooling liquid waste provides an Act (Ontario) O.Reg. 562, s.11;
excellent environment for the growth of microorganisms, which can be transferred through s.57
the establishment (e.g. on boots, equipment, hoses). Cross-connections between potable
and non-potable plumbing systems can contaminate the potable water supply.

• Design the drainage or liquid waste
disposal system in the establishment to
prevent cross-contamination of food,
ingredients, packaging materials, food
contact surfaces or the potable water
supply.
• Equip drainage and liquid waste disposal

systems with appropriate mechanisms to
prevent back-flow.
• Ensure that there are no cross-

connections between potable and non- At pre-determined intervals,
potable water supplies. confirm that the drainage and
liquid waste disposal systems
• Ensure that drainage or operational
do not present a source
controls (e.g. mopping) are adequate to
of contaminants to food,
prevent or address pooling liquids on
ingredients, packaging materials,
floors.
food contact surfaces or the
• Ensure that drains, drain covers and potable water supply (e.g. liquids
drain traps are cleaned and sanitized are not accumulating, back-
regularly. flow preventers are operating
effectively). Confirm that
• Control effluent and sewage lines passing plumbing lines that pass directly
directly over or through production areas over or through production and
to prevent contamination. storage areas are maintained
or controlled to prevent
contamination.
the record.
E4 Equipment | E4.1 Equipment Design, Construction and Installation
Equipment and utensils that may impact on food safety are constructed of non-toxic apply to this standard?
materials, exhibit no signs of degradation that could contaminate food, and are easy to
clean, sanitize and maintain. Equipment design, location, construction and installation Meat & Poultry:
promote effective assessment, maintenance, and cleaning and sanitizing activities. Food Safety and Quality
Adequate equipment or facilities are available for the activities conducted to protect the Act, 2001 O.Reg. 31/05,
safety and suitability of food. Equipment functions in accordance with its intended use. s.23(1)(2)(3), 24(1), 25(1), 26(1),
31(1)(2)(3)(4)(5), 32(2)
What are the risks?
Dairy:
Poorly constructed or maintained equipment can create the potential for biological, Milk Act (Ontario) R.R.O.1990,
chemical and physical hazards. Pits, cracks and crevices can provide areas for residues O.Reg.761, s.40; s.79(1),(2),(3)
to accumulate and microorganisms to grow. Food residues that accumulate can contain
allergenic components that can cause cross-contamination. Poorly constructed or maintained Other:
equipment can contaminate food products with physical hazards (e.g. metal fragments). Health Protection and Promotion
Poor installation of equipment can lead to parts or areas that cannot be properly cleaned, Act (Ontario) O.Reg. 562, s.11;
sanitized or inspected. Equipment that cannot be adequately inspected can lead to hazards s.18; s.19; s.24; s.29; s.56;
not being detected. Equipment food contact surfaces that are not suitable for the activities s.58; s.69
being performed can impart hazards to the products (e.g. chemical leaching from plastics,
lead). Equipment that does not function as intended can produce an unsafe product (e.g.
inadequate heat treatment).

• Use equipment designed and constructed • Ensure food contact surfaces are made of
in a manner that will not pose biological, smooth, non-absorbent materials, and are
chemical or physical hazards to food, inert to food, detergents and sanitizers
ingredients or packaging materials. under normal operating conditions.
• Use equipment constructed to be easily • Design equipment that may impact

cleaned, sanitized and inspected (e.g. no on food safety to allow monitoring
pits, crevices, poor welds). and control of parameters such as
temperature, humidity, air flow and any
• Use equipment designed and installed to other characteristics likely to have an
achieve the intended purpose and ensure effect on the safety and suitability of
food safety and suitability (e.g. having food. These requirements are intended to
the equipment properly mounted or ensure that:
ensuring it is vented or drained, having – harmful or undesirable microorganisms
back-flow preventers or conducting a and their toxins are eliminated or
heat distribution test). reduced to safe levels or their survival
• Ensure equipment and facilities are and growth are effectively controlled;
adequate for the activities conducted – where appropriate, critical limits Are you in conformance?
(e.g. heating, cooling, cooking, established in HACCP plans can be
refrigerating or freezing the volume monitored; and At pre-determined intervals,
of product handled). – temperature and other conditions inspect all equipment to ensure
necessary to food safety and that it does not present a hazard
• Ensure suitable detection or screening suitability can be rapidly achieved and to food and that surfaces can be
devices are in place where necessary. maintained. cleaned, sanitized, inspected and
maintained.
• Install equipment in a manner that
facilitates cleaning, inspection and Record your observations to
maintenance. prove that the monitoring tasks
the record.
E4 Equipment | E4.2 Waste Containers and Utensils
Containers and utensils used for collection and holding of waste and inedible or hazardous apply to this standard?
substances are clearly identified, function properly, exhibit no signs of degradation that
could led to the contamination of food and can be cleaned and maintained. Containers and Meat & Poultry:
utensils are cleaned prior to entering food processing, handling or storage areas. Food Safety and Quality Act,
2001 O.Reg. 31/05, s.50(6)
What are the risks?
Dairy:
If containers and utensils used for waste materials are not clearly identified, this can result N/A
in container misuse (e.g. edible food products being held in a garbage container), and
cause cross-contamination. If containers and utensils used for waste storage and handling Other:
are not designed and constructed to prevent or minimize contamination (e.g. prevent Health Protection and Promotion
leakage), waste can leak or fall out and contaminate food products (e.g. via personnel or Act (Ontario) O.Reg. 562, s.20;
equipment). If containers and utensils used for waste are not of a design and construction that s.57
allows for cleaning, then they can be a source of contaminants when returned to food
processing or storage areas.

• Clearly identify containers and utensils
used for collection and holding of waste
(e.g. colour code designations, legible
marking).
• Ensure containers and utensils used

for the collection and holding of waste
are constructed of materials that are
cleanable, suitable and maintained for the
intended purpose.
• Ensure that, where appropriate,

containers are made of durable material,
are leak-proof and do not present
a source of contaminants to food,
ingredients, packaging materials or food
contact surfaces.
• Use containers and utensils that allow for

cleaning and maintenance.
• Ensure waste containers are protected
to prevent or minimize contamination At pre-determined intervals,
of food handling and storage areas (e.g. confirm that containers and
equipment with lids, protected to prevent utensils used for waste do not
spillage, adequate size). present a source of contaminants
to food, ingredients, packaging
• Ensure containers and utensils used for materials or food contact
waste are cleaned before they are moved surfaces (e.g. clearly identified,
into handling or storage areas. sound condition, cleaned as
needed).
• Where appropriate, use lockable
containers to prevent malicious or Record your observations to
accidental contamination prove that the monitoring tasks
of food. were completed. Initial and date
the record.
E4 Equipment | E4.3 Hand-washing Stations

An adequate number of conveniently located and readily accessible hand-washing apply to this standard?
stations are provided in areas where exposed food, ingredients and packaging materials
are processed or handled, and in washrooms and other locations necessary to prevent or Meat & Poultry:
minimize contamination. Hand-washing stations are properly installed and maintained and Food Safety and Quality Act,
are provided with warm potable water, soap, a hygienic drying apparatus and a cleanable 2001 O.Reg. 31/05, s.27(2)(3cd)
waste receptacle.
Dairy:
What are the risks? Milk Act (Ontario) R.R.O. 1990.
O.Reg. 761.s.78(1)
Personnel are a major source of contaminants. Adequate and frequent washing has been
shown to reduce the level of microorganisms on personnel and the products they handle. If Other:
there are not enough hand-washing stations or they are located in areas that are difficult Health Protection and Promotion
to access, personnel are less likely to wash their hands. If hand-washing stations are Act (Ontario) O.Reg. 562, s.20;
not provided with adequate supplies, hand-washing activities may not be effective. Hand- s.68
washing stations can become a source of contaminants if they are not properly constructed and
maintained (e.g. hands-free, used only for hand-washing purposes, cleaned).

• Provide areas where food is processed
or handled with an adequate number
of conveniently located hand-washing
stations for the number of personnel and
the activities performed.
• Ensure washrooms have an adequate

number of hand-washing stations for the
number of personnel.
• Ensure hand-washing stations do not

present a source of contaminants to
personnel (e.g. are hands-free).
• Provide hand-washing stations with:
– soap; At pre-determined intervals,
confirm that there are an
– warm potable water;
adequate number of conveniently
– hygienic drying apparatus; and located hand-washing stations
– durable and cleanable waste for the number of personnel and
receptacles. the activities performed. Confirm
that hand-washing stations are
• Ensure hand-washing stations are not provided with warm potable
used for any purpose other than hand water, soap, and a hygenic drying
washing (e.g. washing of utensils). apparatus and a cleanable waste
receptacle. Confirm that hand-
• Where appropriate, provide facilities for
washing stations do not present
hand disinfection.
a source of contamination and
are used only for the intended
purpose.
the record.
E5 Water Supply |
E5.1 Adequate Supply and Protection of Water, Ice and Steam

Potable water, ice and steam are supplied at volumes, pressures and temperatures necessary apply to this standard?
for all sanitation and operational activities. Appropriate facilities for ice and water storage,
treatment, distribution and temperature control are available to protect the safety and Meat & Poultry:
suitability of food. Food Safety and Quality
Act, 2001 O.Reg. 31/05,
What are the risks? s.26(1), 32(1), 33,
34(1bcd)(2cde)(3c)(4ab)
If water, ice and steam are not supplied at the necessary volumes, pressures and
temperatures, the ability to properly complete certain activities can be compromised (e.g. Dairy:
hand washing, sanitation, product rinsing). A lack of sufficient volumes, pressures or Milk Act (Ontario) R.R.O. 1990.
temperatures can lead to contamination. If water and ice are not stored under conditions O.Reg. 761.s.78(1)
that protect them from contamination, contamination may occur.
Other:
How can you meet the standard? Health Protection and Promotion
• Ensure that the necessary volumes, Act (Ontario) O.Reg. 562, s.20;
pressures and temperatures of water, ice s.31
and steam are provided for all sanitation
and operational activities including:
– chemical mixing and application;
– hand-washing activities;
– processing (product rinsing);
– equipment rinsing; and
– use as an ingredient.
• Ensure water, ice and steam used

either directly or in-directly for food
processing, sanitation and any personnel
welfare activities is potable.
• Ensure that non-potable water (e.g. for

use in fire control) has a separate storage
and distribution system.
• Ensure that non-potable water systems

are identified and do not connect with,
or allow reflux into, potable water
systems (e.g. vacuum breaks, back-flow
preventers).
confirm that the necessary
volumes, pressures and
temperatures of water, ice
and steam for all sanitation
and operational activities are
provided.
the record.
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HACCP Advantage
Divider
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HACCP Advantage | Introduction
Welcome to HACCP Advantage HACCP Plan Form

HACCP Advantage is the second step in the HACCP Advantage series of programs. As
Summary
outlined in the Introduction to this manual, HACCP Advantage includes all the requirements
Form #1:
of the GMP Advantage program. The GMP Advantage program should be functioning
Product Description
effectively before any HACCP Advantage plans are implemented.
Form #2:
This section of the HACCP Advantage Program Manual contains the HACCP plan
Ingredients and Incoming
forms which are used to determine controls for hazards associated with specific food and
Materials
ingredients or a specific manufacturing process.
Form #3:
The HACCP plan forms meet the seven HACCP principles as outlined by the Codex
Flow Diagram
Alimentarius Commission (see the HACCP Advantage Guidebook for more explanation
of these principles). Completing these forms will require a comprehensive knowledge of Form #4:
your manufacturing facility as well as the ingredients and products processed within the Plant Schematic
facility.
Form #5:
These HACCP forms will generate Critical Control Points (CCPs) – the points where Hazard Description and Critical
important hazards can be controlled – and identify the food safety controls needed to Control Point Determination
eliminate, prevent, or reduce the hazards to an acceptable level. The HACCP plan forms
will also guide you through the identification and implementation of monitoring, corrective Form #6:
action, verification and record-keeping procedures. Flow Diagram with Critical
Control Points
The HACCP Advantage Guidebook will provide you with more specific guidance, along
with examples of completed HACCP plan forms and implemented CCPs, to help with the Form #7:
implementation of the HACCP Advantage program. Uncontrolled Hazards
What’s New in Version 2.0? Form #8:

HACCP Matrix
Version 2.0 of the HACCP plan forms contains only three very minor modifications to
the forms in the original HACCP Advantage Program Manual.
• Form #1 now asks users to ensure that their finished product, as well as the
product recipe, meets the requirements of the federal Food and Drugs Act.
• Form #2 has been simplified and shortened by combining the hazard

identification for ingredients, processing aids and packaging materials into one
question.
• Form #5 has been simplified and the questions on the decision tree clarified to
make it easier to use and understand.

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HACCP
plan forms
tab
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Form #1: Product Description | Plan Name:
Product name Product type: Product Finished product Label meets Product contains Product Shelf-life of Storage instructions Intended use of the
(e.g. cooked, raw, characteristics: and recipe meets requirements restricted ingredients contains allergens as product (e.g. keep fresh, product: include
processed, ready (e.g. pH, Aw, the requirements of of Consumer as per Food and per Health Canada keep frozen, special delivery
to eat) salinity, state, other Food and Drugs Act Packaging and Drugs Act (Y/N)? Guidelines (Y/N)? humidity control, instructions, special
qualities) (Y/N)? Labelling Act and If yes, list restricted If yes, list allergens. ready to cook) consumer groups
Regulations (Y/N)? ingredients. (e.g. elderly,
immno-
compromised)

Form #2: Ingredients and Incoming Materials |
Plan Name:
Identify potential biological, chemical or physical hazards associated with each. Answer each question and fill in the
boxes with “B” if a biological hazard exists, “C” if a chemical hazard exists and “P” if a physical hazard exists.
List all incoming raw materials/ Is a potential biological hazard Is a potential chemical hazard Is a potential physical hazard
processing aids/packaging materials associated with the item (e.g. associated with the item (e.g. associated with the item? Address
and ingredients by product name. bacteria, parasites)? antibiotic residues, pesticide both metallic and non-metallic (e.g.
residues, allergenic concerns)? environmental concerns – stones,
dirt; foreign material – needles,
bones).

Form #3: Flow Diagram | Plan Name:
PROCESS FLOW DIAGRAM
• Construct a flow diagram of the manufacturing process.
• Number each step in the process and identify if potential biological, chemical or physical hazards are associated with
each step in the process.
- Is a potential biological hazard associated with the step (e.g. bacterial contamination, bacteria on
surfaces, bacterial growth)?
- Is a potential chemical hazard associated with the step (e.g. sanitation residues, chemical
contamination)?
- Is a potential physical hazard associated with the step (e.g. flaking paint, metal on metal contact)?

Form #4: Plant Schematic | Plan Name:
PLANT SCHEMATIC
• Conduct a plant schematic or floor plan of the facility, identifying all equipment and rooms.
• Indicate on the floor plan the flow of product and people through the facility.
• On the floor plan, identify all potential cross-contamination points, whether biological, chemical or physical.
Some examples include:
- raw and cooked crossover
- allergen products versus non-allergens
- inedible materials and finished product crossover
- crossover of personnel from incompatible areas

LIST ALL BIOLOGICAL, CHEMICAL Q1. Could a control Q2. Is it likely that Q3. Is this control Q4. Will a subsequent
& PHYSICAL HAZARDS RELATED CCP
INCOMING measure(s) be used at contamination with the measure specifically step eliminate the number
TO INGREDIENTS, INCOMING any process step? identified hazard could designed to eliminate or identified hazard
MATERIAL/ MATERIALS, PROCESSING, PRODUCT
PROCESS STEP occur in excess of the reduce the likely occur- or reduce its likely *Proceed to next
FLOW ETC. * If no, not CCP, enter identified hazard.
acceptable level or rence of the identified occurrence to an
List all incoming "NO" on this form and
Determine if each hazard that has been could increase to an hazard to an acceptable acceptable level?
materials, all process proceed to the next
identified is controlled by prerequisite unacceptable level? level?
steps, all processing identified hazard. *If no, CCP. Go to last
program(s). *If no, not CCP. *If no, go to question column.
aids and all potential *If yes, describe the
points of cross- *If yes, indicate “prerequisite program” Proceed to the next (Q4).
control measure and *If yes, not a CCP.
contamination as and which section of the prerequisite identified hazard.
go to question (Q2). *If yes, CCP. Go to last Identify subsequent step
identified in Form #2, programs control the hazard. Proceed to *If yes, go to question column.
Form #3 and Form next identified hazard. (Q3). and proceed to the next
#4. *If no, go to question (Q1). identified hazard.
Incoming Materials:
Biological
Determination | Plan Name:
Chemical
Physical
Biological
Chemical
Physical
Form #5: Hazard Description and Critical Control Point
Biological
Chemical
Physical

INCOMING LIST ALL BIOLOGICAL, CHEMICAL Q1. Could a control Q2. Is it likely that Q3. Is this control Q4. Will a subsequent CCP number
MATERIAL/ & PHYSICAL HAZARDS RELATED measure(s) be used at contamination with the measure specifically step eliminate the
PROCESS STEP *Proceed to next
TO INGREDIENTS, INCOMING any process step? identified hazard could designed to eliminate or identified hazard
identified hazard.
List all incoming MATERIALS, PROCESSING, PRODUCT occur in excess of the reduce the likely occur- or reduce its likely
* If no, not CCP, enter
materials, all process FLOW ETC. acceptable level or rence of the identified occurrence to an
"NO" on this form and
steps, all processing could increase to an hazard to an acceptable acceptable level?
Determine if each hazard that has been proceed to the next
aids and all potential unacceptable level? level?
identified is fully controlled by prerequisite identified hazard. *If no, CCP. Go to last
points of cross- program(s). *If no, not CCP. *If no, go to question column.
contamination as *If yes, describe the
Proceed to the next (Q4).
identified in Form #2, *If yes, indicate “prerequisite program” control measure and *If yes, not a CCP.
identified hazard.
Form #3 and Form and which section of the prerequisite go to question (Q2). *If yes, CCP. Go to last Identify subsequent step
#4. programs control the hazard. Proceed *If yes, go to question column. and proceed to the next
to next identified hazard. (Q3). identified hazard.
*If no, go to question (Q1).
Process Steps:

Biological
Chemical
Physical
Biological
Chemical
Physical
Biological
Chemical
Physical
Q1. Could a control Q2. Is it likely that Q3. Is this control Q4. Will a subsequent CCP number
INCOMING LIST ALL BIOLOGICAL, CHEMICAL measure(s) be used at contamination with the measure specifically step eliminate the *Proceed to next
MATERIAL/ & PHYSICAL HAZARDS RELATED any process step? identified hazard could designed to eliminate identified hazard identified hazard.
PROCESS STEP TO INGREDIENTS, INCOMING occur in excess of the or reduce the likely or reduce its likely
* If no, not CCP, enter
MATERIALS, PROCESSING, PRODUCT acceptable level or occurrence of the occurrence to an
List all incoming "NO" on this form and
FLOW ETC. could increase to an identified hazard to an acceptable level?
materials, all process proceed to the next
unacceptable level? acceptable level?
steps, all processing Determine if each hazard that has been identified hazard. *If no, CCP. Go to last
aids and all potential identified is fully controlled by prerequisite *If no, not CCP. *If no, go to question column.
*If yes, describe the Proceed to the next (Q4).
points of cross- program(s). *If yes, not a CCP.
control measure and identified hazard.
contamination as *If yes, CCP. Go to last Identify subsequent
*If yes, indicate “prerequisite program” go to question (Q2).
identified in Form #2, *If yes, go to question column. step and
and which section of the prerequisite
Form #3 and Form (Q3). proceed to the next
programs control the hazard. Proceed
#4. identified hazard.
to next identified hazard.
*If no, go to question (Q1).
Plant Schematic Diagram:

Biological
Chemical
Physical
Biological
Chemical
Physical
Biological
Chemical
Physical

Form # 6: Flow Diagram with Critical Control Points |
Plan Name:
PROCESS FLOW DIAGRAM WITH CRITICAL CONTROL POINTS IDENTIFIED
• Using Form #3, identify beside the appropriate steps where the critical control points for the HACCP Plan have
been identified.

Form #7: Uncontrolled Hazards | Plan Name:
UNCONTROLLED HAZARDS
• Summarize all biological, chemical and physical hazards in your facility as identified by a "NO' answer in Q1 on
Form #5.
• Indicate how each hazard will be controlled before or after the process:
- cooking instructions
- public education
- use before date
Hazards How the hazard could be addressed

Form #8: HACCP Matrix | Plan Name:
Process CCP Hazard Description Critical Limits Monitoring Procedures Deviation Procedures and Verification Procedures HACCP Records
Step Hazard Corrective Actions
Identify whether the hazard is Define the Identify the following: Identify the following: List records to be
Number
Number as biological, chemical or physical. value(s) that • who is responsible for the task; If monitoring indicates a deviation, • who is responsible for the task; used.
indicated on Number Describe hazard. are acceptable to • what procedure is to be followed; describe: • what procedure is to be followed;
Form #3. sequen
sequentially. maintain the CCP • what observation is to be made or • who takes the corrective actions; • what observation is to be made or
under control. what measurement is to be taken; • what procedures are to be what measurement is to be taken;
• how often the task is to be followed; • how often the task is to be
performed; • where the actions are to be performed;
• where the observations are to be recorded. • where the observations are to be
recorded. recorded.

If verification indicates a deviation,
describe:
• who takes the corrective actions;
• what procedures are to be fol-
lowed;
• where the actions are to be
recorded.
HACCP
Advantage
Plus+
Divider
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HACCP Advantage Plus+ | Introduction
Welcome to the HACCP Advantage Plus+
HACCP Advantage Plus+ is the third step in the HACCP Advantage series of programs. As outlined in the Introduction
to this manual, HACCP Advantage Plus+ includes all the requirements of the GMP Advantage component and the HACCP
Advantage component.
This section of the manual includes 12 new HACCP Advantage Plus+ standards: four standards relating to traceability and
eight standards relating to security.
Traceability and security of the food supply are becoming important issues in the food processing industry. The traceability
standards enables HACCP Advantage Plus+ users to trace ingredients and finished products back to the immediate supplier
and forward to the next customer. This ability to trace food products “one up and one down” is essential to protect
consumers should a food safety crisis occur.
Security of a food processing facility is also very important. Deliberate tampering or adulteration of food can have
devastating and long-lasting effects not only on the health of consumers but also on the image of the company that produced
the implicated food product. Ensuring a secure food processing environment is the best defense against this type of
problem.
Both groups of standards follow the same organizational design as the GMP standards. The numbering format takes up
where the numbering of the GMP standards leaves off.
As with the other standards, you must achieve the stated outcome, implement monitoring procedures and specify corrective
actions and documentation requirements for each standard. When monitoring any traceability or security standard, record
your observations as well as any corrective actions taken to ensure that the standard is met. Documentation should identify
all records that will be generated as a result of monitoring actions.
A specialized consultant may be able to provide you with more specific guidance to help with the implementation of the
HACCP Advantage Plus+ component.

TABLE 2 | HACCP Advantage Plus+ Standards Summary Chart
CONTROL PROGRAMS TRAINING
P10 Traceability T10 Traceability
P10.1 Traceability Program T10.1 Traceability Training
P11 Security T11 Security

P11.1 Security Program T11.1 Security Training

TABLE 2 | HACCP Advantage Plus+ Standards Summary Chart
OPERATIONAL CONTROLS ENVIRONMENTAL CONTROLS
O10 Traceability
O10.1 Incoming Materials Traceability Information
O10.2 In-Process and Outgoing Materials Traceability Information
O10 Security E11 Security

O11.1 Employee Identification and Personnel Control E11.1 Facility Security
O11.2 Access to Sensitive Areas
O11.3 Control of Incoming and Outgoing Shipments
O11.4 Inventory Control
O11.5 Security Inspections

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P10 Traceability | P10.1 Traceability Program
What is the standard?
Which regulations
A written Traceability Program is developed and updated as required. The program apply to this standard?
describes the roles, responsibilities and instructions that apply to the appropriate gathering,
storage and communication of traceability information. Traceability information includes Meat & Poultry:
supplier and customer information and the identification of products, components or N/A
ingredients (including packaging) that may have an impact on food safety. The traceability
program allows finished products to be traced back to their raw materials/ingredients or Dairy:
forward to the customer. Traceability data is recorded internally by trading partners and N/A
shared with trading partners when necessary.
Other:
A sound traceability program can reduce the scope and nature of contamination and potential
hazards in the food supply chain and protect human and animal health. Collecting and
maintaining traceability information will enhance identification and verification of the origin
and processing path of a product or input. Lack of a traceability system and/or personnel who
do not perform the traceability practices can prevent or delay identification of a hazard and/or
increase the breadth of a hazard’s impact.

• Develop a written traceability program procedures require traceability
that sets out policies, procedures and information.
controls for gathering, storing and
• Integrate the traceability program with
communicating key information about
your shipping, receiving, handling and
suppliers, customers, and products.
storage programs where applicable.
• Develop the traceability program to:
• Record key supplier, transporter and
– link all raw ingredients to their suppliers; customer information including the name of
– link all raw ingredient lot codes to the firm, name of the contact person, address,
finished product codes; telephone number, fax number and
– code finished products e-mail address.
individually or by lot;
– link ingredients in reworked product • Maintain a comprehensive inventory
to finished product codes if the system for all ingredients, packaging,
facility uses rework; and finished products.
– link ingredients in premixes to • Record key product information:
finished product codes if the facility – products, components (including
uses premixed ingredients; packaging) and ingredients need to be
– link finished product codes to the identified at a specified level, whether
the organizations that receive the it be individual unit or lot, batch etc.;
products through distribution records; and – type of product received, including
– identify and track the time and brand name and specific variety; Are you in conformance?
movement of products through the – date received; At pre-determined intervals,
facility from receiving to shipping to – qquantity and type of packaging (e.g. review the written traceability
shipping to receipt by customers. 12 oz. bottles); and program to ensure it is complete,
• Develop a system to securely capture, – record of movement and use of accurate and current in regards
store and communicate the required products, components or ingredients to the facility's needs.
information at all key points in the through the plant/processing
process including shipping, receiving, Record your observations to
environment to ensure that finished
handling and storage. prove that the monitoring tasks
products can be traced back to their
• Merge the traceability program with the component parts (i.e. raw material and
the record.
written recall program as recall ingredients).
P11 Security | P11.1 Security Program
Which regulations
What is the standard? apply to this standard?
A written Security Program is developed and updated as required. The program outlines
effective security policies and procedures to protect food, ingredients and packaging Meat & Poultry:
from tampering, theft, adulteration and intentional contamination. At a minimum, the N/A
program outlines a security plan that includes procedures and policies for handling threats,
Dairy:
deliberate product adulteration, control and/or disposal of potentially dangerous materials,
N/A
facility security inspection, facility evacuation and acceptable materials and items allowed
within the facility. The security plan provides contact information and direction for the Other:
notification of appropriate government authorities in the event of a security crisis. N/A
What are the risks?
Intentional tampering or adulteration of food can lead to widespread food-borne illness,
product recalls and economic loss. Developing a system that prevents and/or manages
this risk as well as prepares the facility in the event of deliberate tampering or adulteration
can significantly decrease or eliminate any potential damage to the company and prevent
potentially injurious products from entering the food chain.

• Develop a written security program - facility evacuation:
describing establishment policies, • procedures are developed that when
procedures and controls regarding: followed will facilitate an organized,
- handling of threats, tampering, or efficient, safe and rapid evacuation
product adulteration: of all personnel, visitors and
• personnel advise management contractors from the facility
when these events occur - acceptable materials list:
• potentially implicated product is • a list of materials that employees,
identified, located and secured visitors and contractors are
• procedures outline measures to allowed to bring into the facility is
verify product safety before release developed, posted and enforced
- control or disposal of potentially - government authority notification:
dangerous materials: • procedures are documented to
• potentially dangerous materials notify the appropriate government
(reagents, bacterial cultures, authority in the event of deliberate
etc.) are properly controlled to product tampering or adulteration,
prevent food contamination product theft, or threats
• dangerous materials or implicated • a list of current government and
product disposal procedures are law authority contact information is
clearly outlined maintained
- facility security inspection: • Form a security team and assign Are you in conformance?
• procedures are outlined to verify responsibilities within the security
the structural and physical security plan to individual team members. At pre-determined intervals,
of the facility at a pre-determined • Delegate a lead team member as the review the written Security
frequency security coordinator. Program to ensure that it is
current and appropriate for the
• facility
f security inspections include • Develop a relationship with a testing
establishment’s operations.
examination of building, roofs, laboratory for possible assistance in the
parking lots and surrounding areas investigation of tampering or adulteration Record your observations to
for evidence of tampering or cases. prove that the monitoring tasks
adulteration were completed. Initial and date
the record.
T10 Traceability | T10.1 Traceability Training

Traceability training is delivered and updated as required to ensure that personnel
apply to this stan-
understand and are competent in the policies and procedures necessary to ensure that
dard?
food products are traceable from supplier inputs/raw material, through to the finished
product destination. Training is delivered at an adequate frequency to ensure personnel Meat & Poultry:
understanding remains current. N/A

N/A
Establishment personnel play a major role in ensuring food traceability. Personnel who do
not understand, or do not follow, established food traceability policies place the integrity of Other:
the food traceability system at risk, and thereby can prevent or delay the identification of N/A
a hazard and/or increase the breadth of a hazard’s impact. Training increases awareness,
understanding and competence in food traceability, which minimizes these risks.

• Train designated personnel, including all
shipping, receiving, handling and storage
personnel, on the concepts and policies
of an effective food traceability system,
program developed in response to P10.1.
• Ensure that designated personnel
understand the importance of using the
correct identification codes at all points in
the processing of products.

to ensure material is appropriate and
current.
• Deliver training to designated personnel

at the start of employment and refresher
training at appropriate intervals.
• Note the date, type of training, name of

permanent record upon completion of Are you in conformance?
traceability training.
At predetermined intervals
review the traceability training to
ensure it is complete, accurate
and effective in regards to the
facility’s traceability needs.
At predetermined intervals,
and accuracy.
prove that monitoring tasks were
completed. Initial and date the
record.

T11 Security | T11.1 Security Training
Security Training is delivered and updated as required to ensure that personnel understand
and are competent in the policies and procedures necessary to protect the security of food, Meat & Poultry:
the processing facility and all personnel within. Training is delivered at an adequate N/A
frequency to ensure personnel understanding remains current.
Dairy:
Intentional tampering or adulteration of food could lead to widespread food-borne illness, Other:
product recalls and economic loss. Training of facility personnel in security increases N/A
awareness of the potential for product tampering and adulteration. Training is also
important to ensure personnel understand their responsibilities in reporting potential
security breaches.

• Train all personnel at employee
orientation and at a pre-determined
frequency on the concepts and
policies of the security program
including applicable employee-
dependent elements of the written
program developed in response to the
written Security Program (P11.1).
• Require employees to report any sign of

possible product tampering, adulteration
or theft as part of the training.
• Train members of the security team on

all elements and provisions of the food
security plan.
• Train mail handlers on the recognition

and handling of suspicious mail.

to ensure it is appropriate and current.

note the date, type of training, name of Are you in conformance?
permanent record.
review the Security Training
to ensure that it is current and
appropriate for the establish-
ment’s operations. At pre-deter-
mined intervals, review personnel
the record.

O10 Traceability | O10.1 Incoming Materials

Traceability information for all incoming food, ingredients, packaging materials and
returned products, is recorded accurately and efficiently whenever products or materials
Meat & Poultry:
are received into the facility as described in the written Traceability Program (P10.1).
N/A
Incoming food, ingredients and packaging materials, and their point of origin, are ade-
quately identified when entering the facility. Dairy:
Systematically recording traceability information when receiving food, ingredients and Other:
packaging materials is essential to developing a traceability system and to maintaining the N/A
system’s integrity. Inadequate identification on incoming food, ingredients and packaging
materials or inconsistent recording of traceability information undermines the integrity
of the food traceability system, which can delay the identification of hazardous materials
and/or increase the breadth of a hazard’s impact in the case of an incident.

• Ensure that all key supplier information
as outlined in the written Traceability
Program (P10.1) is recorded for all
incoming materials.
• Ensure there is a system in place that

captures and records identification
information for all incoming food,
returned products and that the system
is accessible and used at the point of
receiving.
• Identify the immediate transporter who

delivered the materials, if different than
the supplier as outlined in the written
Traceability Program (P10.1).
• Ensure all reasons for returned products
are recorded. At pre-determined intervals,
observe the receipt of incoming
• Ensure all food, ingredients, packaging food, ingredients, packaging
materials and returned products have materials and returned
adequate identification at the specified products. Verify that all required
level, whether it be individual unit, lot traceability information is
or batch. If no such specified level available and correctly recorded.
exists for the incoming product, specify Verify that all incoming
a new traceability identifier and link it to ingredients are adequately
the shipment records at the point of labelled with respect to the
receiving. traceability program. Ensure that
only trained receiving personnel
record traceability information.
the record.
O10 Traceability |
O10.2 In-Process and Outgoing Materials
Traceability information for all food, ingredients and packaging materials is recorded
accurately and efficiently whenever products or materials undergo a change in form
Meat & Poultry:
during processing or are shipped from the facility as described in the written Traceability
N/A
Program (P10.1). Contents of conveyance vehicles and containers are labelled correctly
and traceability information recorded when products are shipped. Information regarding Dairy:
the destination of shipped products is captured and recorded. N/A
Systematically recording traceability information when processing and shipping food, N/A
ingredients and packaging materials is essential to developing a traceability system and to
maintaining the system’s integrity. Inadequate identification on in-process and outgoing
food, ingredients and packaging materials or inconsistent recording of traceability
information undermines the integrity of the food traceability system, which can delay the
identification of hazardous materials and/or increase the breadth of a hazard’s impact in
the case of an incident.

• Ensure there is a system in place that
identifies and records product traceability
information and movement, and use
the system for all food, ingredients and
packaging materials.
• Record the traceability information
every time a product or container of
products is transported to a new location
or processing station or when a product
undergoes a change in form at a particular
processing station (e.g. combining of
ingredients, addition of packaging).
• Ensure that all key customer information

as outlined in the written Traceability
Program (P10.1) is recorded for all
outgoing materials and products.
• Ensure that the unique codes that
identify products being shipped out of
observe the processing and
the facility meet the traceability needs
shipping of food, ingredients and
of customers and supply chain
packaging materials. Verify that
partners.
all required traceability information
• Identify the immediate transporter who is available and correctly recorded
received the shipment, if different than whenever food, ingredients or
the customer as outlined in the written packaging materials undergo
Traceability Program (P10.1). a form change or are shipped.
Ensure that only trained personnel
record traceability information.
Record your observations to prove
that the monitoring tasks were
completed. Initial and date the
record.
O11 Security |
O11.1 Employee Identification and Personnel Control
A positive identification system for facility employees is developed, implemented and
required for all employees prior to entrance into the facility. The system includes an up- Meat & Poultry:
to-date list of facility employees, their work area, and their normal working hours. New N/A
employees undergo a background check to verify their identification prior to commencing
employment. Ensure that any personnel entering the facility that are not employees (e.g. Dairy:
visitors, contractors, auditors) are restricted to non-product areas unless accompanied by N/A
a facility representative authorized by the security team.
Other:
Intentional tampering or adulteration of food could lead to widespread food-borne illness,
product recalls and economic loss. Ensuring that people that intend to tamper with or
adulterate food do not enter the facility is the first and best line of defense against this
threat. Positive identification of all facility employees, visitors, contractors and all
personnel entering the facility will help prevent unauthorized access.

• Develop an identification system that
clearly and uniquely identifies all
facility employees (e.g. picture ID
cards, sign-in/sign-out).
• Use the developed identification system

at all employee entrances to ensure only
authorized employees and cleared visitors
gain entry into the facility.
• Ensure that an up-to-date employee list

that includes assigned work areas and
hours is available at entrances and to
facility management.
• Maintain controlled entry of personnel

(employees and visitors) both during
working and non-working hours.
• Use an identification system that

clearly identifies employees to their Are you in comformance?
specific work function or area (e.g.
colored workwear, coloured/numbered At pre-determined intervals,
card). review the employee positive
identification system as well as
• Ensure that all new hires receive a the employee list to ensure that
thorough background check prior to it is current and appropriate for
employment to verify their identity and the establishment’s operations.
identify any potential employee risk. Review recent hires, to ensure
• Ensure that personnel entering the a proper background check was
facility that are not named on the completed.
employee list or have not been positively Record your observations to
identified are restricted to non-product prove that the monitoring tasks
areas or are accompanied by an were completed. Initial and date
authorized employee familiar with the the record.
facility and the security plan.
O11 Security | O11.2 Access to Sensitive Areas

Access to critical or sensitive areas of the facility such as laboratories, chemical and
hazardous materials storage areas, interior and exterior food storage areas, wells, water
Meat & Poultry:
and ice processing equipment, and central controls for airflow, water systems, electricity
N/A
and gas is restricted and controlled. Restricted areas within the facility are secured and
clearly marked with appropriate signage. Dairy:
Tampering or damage in sensitive areas of food processing facilities can have a critical Other:
impact on the safety and suitability of food, ingredients and packaging materials. Sensitive N/A
areas such as laboratories, chemical and hazardous materials storage areas, interior and
exterior food storage areas, wells, water and ice processing equipment, and central con-
trols for airflow, water systems, electricity and gas are susceptible to sabotage that can
compromise the safety and suitability of food, ingredients and packaging materials. For
example, tampering with water treatment systems can result in unsafe finished products.
Restricting access of sensitive areas to only authorized personnel will prevent deliberate
tampering and/or unintentional disruptions.

• Ensure that access to sensitive or
critical areas/equipment is controlled or
restricted by use of locking mechanisms
or other entry prevention measure.
• Areas to ensure are controlled or secured

include:
- laboratories
- food, ingredient, chemical, and
hazardous materials storage areas
- controls for air flow, water systems,
electricity and gas supply
- exterior trailers, food storage areas,
tanks, and silos.
• Clearly mark all restricted areas with
legible signage. At pre-determined intervals,
confirm that access to critical or
• Allow only authorized employees or sensitive areas within the facility
contractors to enter critical or sensitive is restricted. Confirm that
areas. adequate signage is present at
restricted areas and that locking
• Restrict access to production and food mechanisms are functioning
storage areas only to employees or properly. Confirm that only
visitors accompanied by authorized authorized employees or visitors
employees. accompanied by authorized
employees are within food
processing or storage areas.
the record.
O11 Security | O11.3 Control of Incoming and Outgoing Shipments

The integrity of incoming and outgoing food, ingredients, packaging materials, returned
products and all other deliveries is inspected for evidence of tampering, adulteration,
Meat & Poultry:
or foreign materials. Incoming shipments are verified against purchase orders or other
N/A
incoming shipment documentation.

N/A
Intentional tampering or adulteration of food could lead to widespread food-borne illness,
product recalls and economic loss. Without inspection, unsafe, tampered or adulterated Other:
product may enter the food chain. Incorporating and utilizing an inspection procedure at N/A
the point where food, ingredients and packaging materials enter the facility as well as
where finished products leave the facility can mitigate these security risks.

• Ensure all incoming ingredients,
food, packaging materials,
construction materials, chemicals,
returned product and all other
deliveries are inspected for any
evidence of tampering, adulteration,
theft or other questionable activities.
• Request, where possible, that incoming

shipments from food and materials
suppliers are sealed with tamper-proof,
numbered seals or tags that can be
verified for accuracy.
• Apply a tamper-proof seal or tag to all

outgoing food shipments.
• Ensure that receiving personnel are

notified of all incoming shipments prior
to their arrival. Written notifications
can be used to verify the contents and
accuracy of each incoming shipment. Are you in conformance?
• Ensure that any shipment that arrives At pre-determined intervals,
without notification is properly verified confirm that incoming
and inspected prior to unloading into ingredients, food, packaging
the facility. materials, chemicals and all
other materials are inspected
• Ensure that shipping/receiving employees for evidence of tampering,
investigate suspicious shipping records adulteration, theft or other
(e.g. strange alterations, additions, suspicious activities. Confirm
deletions, faked records). that all incoming shipments
are verified against a roster of
• Consider, where appropriate, suppliers’ planned shipments for accuracy.
food security programs when selecting
suppliers of all food, ingredients, Record your observations to
packaging materials, chemicals, and all prove that the monitoring tasks
other materials. were completed. Initial and date
the record.
O11 Security | O11.4 Inventory Control

Inventory within the facility is strictly controlled and tracked for ingredients, packaging
materials, processing aids, finished products and all hazardous materials. Inventory
Meat & Poultry:
is organized in a manner that allows timely identification, segregation and security of
N/A
all products involved in the event of product tampering or adulteration. An accurate
inventory is maintained continually through usage recording, inspection and verification to Dairy:
allow the detection of unexplained additions or withdrawals from existing stock. N/A
Intentional tampering or adulteration of food could lead to widespread food-borne illness, N/A
product recalls and economic loss. Unexplained (or unnoticed) additions or removals of
inventory present risks of fraudulent activity or intentional tampering, even where the
remaining inventory appears acceptable. Maintaining an inventory control system will
detect missing items or suspicious additions that are not accounted for during receiving,
handling and shipping. Identifying and separating suspect inventory items is important in
maintaining security.

• Organize all inventory, including all
finished products, so that any product
or material implicated or involved in
suspected tampering, adulteration, or
contamination can be quickly identified
and segregated.
• Ensure that employees record all

incoming materials so that they can be
added to the inventory.
• Ensure that employees record all usage

of ingredients, processing aids and
packaging materials so that they can
be subtracted from the inventory and
compared against projected usage.
• At a pre-determined frequency, perform

a physical count of all products within
the facility and compare to inventory
records. Separate any products with At pre-determined intervals,
discrepancies and initiate corrective confirm that all inventory is
actions. present and accounted for and
that all inventory documents
• Conduct a daily inventory of hazardous
are current. Confirm inventory
chemicals or related items so that
inspections and verifications are
discrepancies can be identified quickly.
proceeding at the documented
frequencies.
the record.

O11 Security | O11.5 Security Inspections
The facility perimeter and all points where intentional damage to equipment or the facility
would result in a food safety or security hazard are monitored for signs of activity or Meat & Poultry:
unauthorized entry at a pre-determined frequency. N/A
product recalls and economic loss. An unprotected facility is susceptible to the entry of
persons intending to tamper or adulterate food. Maintaining a secure, frequently inspected Other:
facility perimeter will deter unwanted or dangerous persons from trespassing onto facility N/A
property or into the facility itself.

• Perform security inspections of sensitive
equipment and all storage facilities,
including any temporary storage
vehicles, for any signs of tampering,
theft or abuse.
• Monitor the integrity of the plant

perimeter for signs of suspicious activity
or unauthorized entry.
• Inspect potable and non-potable

water lines in food processing areas
periodically for possible tampering.
• Inspect all central controls for

ventilation, gas, electricity, and water
control/heating for signs of possible
tampering.
• Ensure that all cameras, locks, and

other security measures are functioning
as intended at a pre-determined
frequency.
• Consider putting in place procedures
to monitor the operation of sensitive At pre-determined intervals,
pieces of equipment to prevent product confirm that the monitoring of
or equipment tampering. the facility perimeter, all access
points into the facility, all utility
central controls, potable and
non-potable water lines and
any other planned security
inspections are being performed
correctly by trained personnel at
the pre-determined frequency.
the record.

E11 Security | E11.1 Facility Security
The facility is adequately secured and provides effective means to discourage unauthorized
entry onto facility property. All access points into the facility are secured by guards,
Meat & Poultry:
alarms, cameras or other security measures.
N/A
What are the risks?
Dairy:
product recalls and economic loss. An unprotected facility is susceptible to the entry of
persons intending to tamper or adulterate food. Maintaining a secure facility perimeter Other:
with appropriate control measures will prevent unwanted persons from trespassing onto N/A
facility property or into the facility itself.

• All access points into the facility are
secured by security equipment such as
alarms, cameras, or locks to prevent or
monitor access point use.
• Plant boundaries are clearly marked

and preferably fenced to prevent
unauthorized entry. “No Trespassing”
signs should be posted.
• Outside lighting is sufficient to allow

detection of unusual activities as well as
provide adequate lighting for employee
use.
• Doors, windows, roof openings, vent

openings, trailer bodies, railcars, and
bulk storage tanks are secured at all
times (e.g. locks, sensors).
• Loading docks are secured to avoid

unverified or unauthorized entry.
• Emergency exits are alarmed and have

self-locking doors that can only be
opened from the inside.
confirm that the facility is
properly secured. Confirm that
the facility boundary is well-
marked and has been monitored
for signs of unauthorized entry.
Confirm that all facility access
points are secured effectively.
the record.
Glossary Divider
blank page
Glossary
adulteration: the corruption of foods by adding inferior, toxic or other materials or ingredients.
allergens: substances that cause some individuals to experience an immune system response (i.e. an allergic reaction).
anaphylaxis: a severe allergic reaction.
approved pesticides: any pesticide regulated under the Pest Control Products Act and registered by the Pest
Management Regulatory Agency.
biological hazard: any microorganism, or toxin produced by a microorganism, that can cause foodborne illness when
ingested.
Canadian Food Inspection Agency (CFIA): the federal body responsible for delivery of all federal inspection services
related to food, animal health and plant protection.
certificate of analysis: documentation that denotes a qualitative or quantitative property of a food product based on
scientific analysis.
chemical hazard: any chemical that may be toxic to humans and may cause immediate or long-term effects when
ingested or inhaled.
Consumer Packaging and Labelling Act: a federal act that provides for a uniform method of labelling and packaging of
consumer goods as well as prevention of fraud and deception by provision of factual label information.
contamination: the presence of hazards in food that can be harmful to humans. Hazards can be biological, chemical, or
physical.
control (noun): the state wherein correct procedures are being followed and criteria are being met.
control measure: any action or activity that can be used to prevent or eliminate a food safety hazard or reduce it to an
acceptable level.
corrective action: measures taken to regain control of a hazard, determine product disposition and prevent problem
reoccurence.
critical control point (CCP): a step or point in a process at which control can be applied and is essential to prevent or
eliminate a food safety hazard or reduce it to an acceptable level.
critical limit: the maximum or minimum value to which a biological, chemical or physical parameter must be controlled
to prevent, eliminate or reduce the occurrence of a food safety hazard to an acceptable level.
cross-contamination: the physical movement, or transfer, of harmful microorganisms or trace allergens from one
person, object or food product to another.
deviation: failure to meet a critical limit.
effectiveness test: a test designed to measure the effectiveness of an established program (e.g. microbiological sampling to
measure sanitation program effectiveness).
establishment: any building or facility, including the surrounding area, in which food is processed or handled.
first-in, first-out (FIFO): a method of inventory control that involves the rotation of food products and helps to ensure
timely use of perishable food products.
flow diagram: a systematic representation of the sequence of steps or operations used in the production or manufacture
of a particular food item.
Food and Drugs Act: a federal act that establishes regulations regarding food, drugs, cosmetics and therapeutic devices.
food safety: assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its
intended use. (Codex)
in

Glossary
Food Safety and Quality Act, 2001: a provincial act that establishes regulations designed to minimize food
safety risks.
food suitability: assurance that food is acceptable for human consumption according to its intended use. (Codex)
foreign material: any substance or object that does not inherently belong in a food product and may cause injury or
illness upon ingestion.
good manufacturing practices (GMPs or Prerequisite Programs): the activities and procedures used to ensure that
personnel, the manufacturing environment, and other factors that are not directly related to the food, are monitored and
controlled to create conditions that are favourable for the production of safe food products.
HACCP: Hazard Analysis and Critical Control Point – a science-based system that prevents, reduces or eliminates
hazards that are significant for food safety.
HACCP plan: the documents, programs and activities prepared in accordance with the principles of HACCP to ensure
control of hazards that are significant for food safety.
hazard analysis: the process of collecting and evaluating information on hazards, and conditions leading to their
presence, to decide which are significant for food safety and therefore should be addressed in the HACCP plan.
hazard: a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health
effect.
hygienic drying apparatus: any hand-drying tool or technique that promotes good personal hygiene (e.g. hand dryer,
one-use paper towels).
lot: set of units of a product which have been produced, processed or packaged under similar circumstances.
lot code: any unique number or letter designation given to a pre-determined sample size of product (a lot) that identifies
that lot.
maintenance chemical/lubricant: any substance (usually liquid or paste) used during activities for the upkeep or repair
of equipment (e.g. oil, grease, de-greaser, paint).
monitoring: the act of conducting a planned sequence of observations or measurements of control parameters to assess
whether a CCP or specific prerequisite control program is under control.
movement recording: the ability to capture information detailing the transfer of products and/or inputs between
premises or between locations within a single facility.
operational separation: refers to the separation of processing activities, by means other than physical separation, to
ensure incompatible processing activities do not cause product contamination; commonly a separation in time, following
sanitation or through use of some other procedure.
operator: a person operating or engaging in business.
over spray: improper use, or abuse, of sanitation water spray that can cause contamination of food or clean equipment.
packaging materials: any material or object that contains or is intended to contain food products, including labelling
materials.
personal welfare area: any area of an establishment that is furnished for use by personnel or visitors and where food
processing does not occur.
personnel: refers to any persons who are legitimately present within an establishment including employees, contractors
and auditors.
pest: a plant, animal, bird or insect that is hygienically detrimental to a food-processing environment.
pest control device: any device designed and intended to trap, eliminate, limit, prevent or control pests.
physical hazard: any foreign material that could cause injury or illness if ingested.
Glossary
physical separation: refers to the separation of processing activities by physical means to ensure incompatible processing
activities do not cause product contamination; commonly a wall or separate processing rooms.
potable water: water that is safe to drink according to applicable potable water regulations.
pre-operational assessment: an overall inspection of a processing area or piece of processing equipment for food safety
hazards or issues, that takes place prior to the commencement of food processing activities.
product disposition: the end decision made when determining the outcome of a particular food product, usually associ-
ated with held, suspect, or returned food products (e.g. the product disposition for the held meat products was disposal).
recall: a system by which products that may be hazardous to consumers are removed from the marketplace.
record (noun): the result of documenting a specific task or measurement.
Reference Listing of Accepted Construction, Packaging Materials and Non-Food Chemical Agents: a current list
of materials and non-food chemicals that have been found by the CFIA to be acceptable for use in establishments operating
under the authority of the agency. This publication indicates the acceptability of products intended for use in establishments.
rework: the inclusion of partially- or fully-processed product that has been reconditioned by reprocessing in another
product.
sanitation chemical: any chemical agent used for cleaning or sanitizing food contact surfaces or any other surface such
as walls, ceilings or equipment.
sanitation manual: a written program manual that outlines the requirements, procedures, frequencies and responsibili-
ties of an establishment’s sanitation program.
security: implementation of control measures to prevent intentional product tampering and respond to threats or actual
incidents of intentional product tampering.
spoilage: the process of decay in food products.
tampering: making unauthorized alterations or additions to a food product with the intent to cause harm or significantly
change the state of the product.
tamper-proof: not readily susceptible to tampering.
traceability: the ability to follow inputs and products, their location and their associated history, use and attributes back-
wards and forwards throughout the food chain.
validation: the process of obtaining evidence that the elements of the HACCP plan are effective.
verification: the application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine
conformance with the HACCP plan.
wash ticket: a record commonly created to denote that a particular piece of equipment or conveyance vehicle has been
subjected to appropriate sanitation procedures.
water treatment: the addition of chemicals to water for the purposes of potability or preparation for boiler use.

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HACCP Advantage | Program Manual

Design & Layout, Johna Giraldi, OMAFRA.

Need Ontario HACCP information?

GMP Advantage (Prerequisites)

HACCP Advantage Plus+

HACCP Advantage Plus+

Food Safety Regulations

HACCP Advantage Program Manual - Version 2.0 | 1

Welcome to the GMP Advantage

GMP Advantage is divided into four program groups:

What's New in Version 2.0?

HACCP Advantage Program Manual - Version 2.0 | 5

P4 Equipment Maintenance T4 Equipment Maintenance

6 | HACCP Advantage Program Manual - Version 2.0

HACCP Advantage Program Manual - Version 2.0 | 7

What are the risks? Other:

How can you meet the standard?

What is the standard? Which regulations

How can you meet the standard?

What is the standard? Which regulations

How can you meet the standard?

What is the standard? Which regulations

How can you meet the standard?

What is the standard? Which regulations

What are the risks? Dairy:

How can you meet the standard?

• Ensure that birds and animals, other than

What is the standard? Which regulations

What are the risks? Dairy:

How can you meet the standard?

What is the standard? Which regulations

What are the risks? All:

How can you meet the standard? Other:

What is the standard? Which regulations

How can you meet the standard?

What is the standard? Which regulations

How can you meet the standard?

• Routinely review and update training to

• Deliver the training to personnel at

• Upon completion of personnel training,

Are you in conformance?

What is the standard? Which regulations

What are the risks? Dairy:

How can you meet the standard?

• Routinely review and update training to

• Deliver the training to employees at

• Upon completion of personnel training,

What is the standard? Which regulations

How can you meet the standard?

• Routinely review and update training to

• Deliver the training to sanitation

• Upon completion of personnel training,

Are you in conformance?

What is the standard? Which regulations

What are the risks? Dairy:

How can you meet the standard?

• Routinely review and update training to

• Deliver the training to maintenance

What is the standard? Which regulations