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HACCP for Food Processors: Challenges and Solutions

Small and medium sized food processors face many challenges while developing and implementing Hazard Analysis Critical Control Point (HACCP) plans in their facilities. These include lack of technical expertise in implementing food safety systems, a large range of products produced at their facilities and limited funding to implement food safety systems.

This page provides an overview of these challenges and some potential solutions:

Lack of technical expertise

The lack of technical expertise of food processors in developing and implementing food safety systems can be overcome by requesting the assistance of an experienced food safety consultant. Consultants offer expertise in developing and implementing HACCP programs and technical knowledge on regulations and hazard analysis. They can guide your HACCP team through the HACCP principles and ensure every hazard is addressed and controlled. Your HACCP team will have company employees from different areas (ex: management, maintenance, production, etc.) and will provide a multidisciplinary approach to food safety throughout the production process.

Large range of products

A company with a large range of products may be able to group them into a few HACCP plans to reduce the number of plans for your facility. For example, a meat processing facility that produces different type of fresh sausage may be able to develop one HACCP plan; other meat products, such as wieners and bologna, could be grouped in a plan for cured and cooked products.  

Limited funding

Small processors may find that limited funding is a drawback to developing, implementing and auditing HACCP. Funding is currently available for HACCP development and implementation through the Food Safety Program for Processors and Distributors. More information on funding, eligibility and application guidelines can be found at manitoba.ca/agriculture/food-safety/at-the-food-processor/food-safety-program; or by calling 204-795-8507 in Winnipeg.  

Other resources

Along with funding, Manitoba food processors also have access to other resources in this area, including:

Related links

References

Brashears, M.M., Burson, D.E., Dormedy, E.S., Vavak, L., McKee, S.R., Fluckey, W., and Sanchez, M. 2001. HACCP implementation and validation in small and very small meat and poultry processing plants in Nebraska. Dairy, Food and Environmental Sanitation 21, 20-28.

For more information, email the CVO/Food Safety Knowledge Centre or call 204-795-8414 in Winnipeg. 

     

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