Consulting

Food safety consulting is the primary core of our business. We believe that the effective coaching and development of our clients is fundamental for a sound food safety management system. FSF Inc. develops the food safety management system and then shift the goal to the coaching and development of our clients; so when the food safety management systems is in place, the company can take full ownership ensuring an efficient implementation of food safety management system.

Outsourcing the services of a food safety consultant accelerates the implementation of HACCP and improves its incorporation into daily food processing activities. Our key role, as food safety consultants, is to bridge the technical gaps between the company, the government, and customers.

HACCP

HACCP is an internationally recognized cost-effective program in food safety. It can be described as a systematic and preventative approach in identifying and controlling potential hazards in every step of the production, processing, and packaging stages in food processing plants. If implementing a HACCP system is a major challenge, maintaining it takes even more effort. It’s not enough to have a control system in place, you must manage it efficiently. A HACCP program is a dynamic system rather than static. New technology, new products, new personnel and new legislations; can make maintaining a program very tedious and challenging.

FSF Inc. has developed a variety of systems that meet the needs of companies that want to support their quality system. We will prepare your customized GMPs, Prerequisite Program and Hazard Analysis and Critical Control Points (HACCP) Plan for consistent food safety that will give you a step-by-step, detailed plan that will stand up to regulatory bodies and customers’ requirements.

Outsourcing the services of food safety consultant accelerates the implementation of HACCP and improves the incorporation of HACCP into daily food processing activities. Our key role as HACCP consultants will be to bridge the technical gaps between you and the government and customers. Depending on the size of your organization; we are capable of running your food safety management system in as little as few hours a month or for as much as forty hours a week.

A HACCP program will provide your business with the following benefits:

  • Define and communicate the company’s food safety policy, objectives and practices
  • Focus of prevention of food-borne problems rather than allowing the problem to occur and then control it
  • Winning confidence of customer in product
  • Give confidence to management that food safety is being effectively managed
  • Provide a cost-effective system which targets resources to critical areas of production thereby reduces the risk of manufacturing and selling unsafe food
  • Reduce and possibility to eliminate liability related to food safety
  • Improve day-to-day service delivery and ensure consistency in product quality and safety
  • Provide market protection, increased ability to tender for prestigious organization

FSEP HACCP Program

The FSEP HACCP Program was developed and maintained by the Canadian Food Inspection Agency (CFIA) with the purpose to assess high-risk food plants requiring to be recognized by the CFIA.

FSEP HACCP is the most used model in Canada; and can be used for almost every process requiring HACCP certification.

The Food Safety Enhancement Program (FSEP) is designed to provide the minimum requirements for an effective food safety management system. FSEP provides a mechanism for companies to demonstrate their ability to control food safety hazards.
FSEP is based on the principles of the Hazard Analysis and Critical Control Point (HACCP) system developed by the Codex Alimentarius Commission.

QMP HACCP Program

The Quality Management Program (QMP) is a regulatory-based system designed by the Canadian Food Inspection Agency to monitor the operations of all federally registered fish processing plants in Canada to develop and implement an in-plant quality control program.

All fish establishments in Canada that process fish and seafood for export or inter-provincial trade must be registered with the CFIA. To become federally registered, a fish processor is legally required to develop a QMP plan, which must be approved by CFIA.

The QMP uses the principles of HACCP (Hazard Analysis Critical Control Point), to provide a high level of assurance that fish and seafood products produced in Canada are safe and wholesome to eat.

PAC HACCP Packaging

The PAC HACCP model was developed by the Packaging Association of Canada (PAC) as formal approach to food safety for packaging material producers, converters, distributors, and fillers. The cornerstones of the PAC food safety management system include both the Prerequisite Program and the applicable HACCP Plan.

The PAC food safety management system currently includes the following models:

  • Prerequisite Program
  • HACCP Plan for Flexible Packaging Manufacturer & Converter
  • HACCP Plan for Rigid Plastic Packaging Manufacturer & Converter
  • HACCP Plan for Paper Packaging Manufacturer & Converter
  • HACCP Plan for Metal Manufacturer & Converter
  • HACCP Plan for Glass Manufacturer & Converter

The prerequisite program requirements are the fundamentals of a food safety management system. Each plant needs to ensure that the criteria in these programs are being met within the plant environment.

Each plant should assign the responsibility for developing and evaluating its prerequisite programs to competent individuals from a cross-section of the facility.

The development of the HACCP Plan focuses on identifying and controlling biological, chemical and physical hazards associated with the manufacture and delivery of packaging materials. These hazards are identified through a hazard analysis of the incoming material and process steps used in your process. The selection of critical control points (CCPs) and of subsequent control measures, utilizes a scientific and risk-based approach.

Canadian suppliers of packaging materials are encouraged to develop a documented HACCP Program using the PAC model as a guide. Used in conjunction with the Packaging Material Prerequisite Program, this program will help to promote food safety awareness and minimize the chances of a food safety incident.

GFSI

SQF

BRC

FSSC 22000

IFS PAC Secure

PCP

FSMA-HARPC