To view PDF files, you must have a copy of the Adobe Acrobat Reader which is available as a free download:
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:
- 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.
- 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.
- 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 Growing Assurance - Food Safety Processing and Distribution Program.
- Although your HACCP plan must be specific to your products and your company, the use of templates could save you time and money. The Canadian Food Inspection Agency (CFIA) has developed HACCP generic models that can be used as a starting point to develop a customized HACCP plan.
- Along with funding, food processors in Manitoba also have access to other resources in this area, including:
Related LinksSelect a Food Safety Consultant (PDF 200 KB)
ReferencesBrashears, 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 204-795-8418 in Winnipeg.