What’s the difference between good sanitation practices and a formal HACCP program?
A-Proper sanitation is only one consideration of a proper HACCP-based food safety program. Other considerations include the suitability of the equipment you are using, how your employees are trained and how they carry out their tasks, how the food products are loaded and unloaded and what happens to them in between, and what product recall procedures are in place. You must also ensure you are following the applicable Canadian regulations and Codes of Practice that apply to the food products you are transporting. And of course, all this requires proper record keeping. All these issues are taken into consideration within the Trucking Food Safety Program.
Related Questions
- Do HACCP plans and all sanitation and HACCP monitoring records held by importers as part of their verification program need to be in English?
- Does the seafood HACCP Regulation supersede the National Shellfish Sanitation Program (NSSP)?
- What’s the difference between good sanitation practices and a formal HACCP program?
