“HACCP (pronounced Hass-ip) is short for Hazard Analysis Critical Control Point, and is a food safety system for food processors that can help generate an assurance of food safety,” says Monika Frank-Ruediger, food safety specialist with Alberta Agriculture and Rural Development. To understand how HACCP can help improve food safety in a facility, a DVD, called “HACCP: Making Food Products Safe” was developed by the Food Safety and Animal Health Division of Alberta Agriculture. The DVD includes a brief background on why and how HACCP was developed, provides an introduction to the seven HACCP Principles, as well as the 12 steps to HACCP development and implementation.
The DVD outlines the steps a processor should follow when developing and implementing a HACCP system, including prerequisite programs and HACCP plans. To view HACCP: Making Food Products Safe, visit Alberta Agriculture’s website at www.agriculture. alberta.ca/aha and scroll down to the link titled Food Safety Training Corner.
