Principles of HACCP

HACCP is based on seven internationally recognized principles:

  1. Conduct a Hazard Analysis.
  2. Determine Critical Control Points (CCPs).
  3. Establish Critical Limits.
  4. Establish Monitoring Procedures.
  5. Establish Corrective Actions.
  6. Establish Verification Procedures.
  7. Establish Documentation and Record-Keeping.

These principles provide a structured framework for controlling hazards throughout food production.

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GIFSQ.com
CFIA FSEP Fills

Form 1: Product Description

Establish fundamental biological and mechanical realities for product handling.


Form 2: List of Ingredients & Incoming Materials

Isolate tracking of raw meats, dry inputs, non-food processing aids, or dynamic packaging specs.

Category / Raw Materials Approved Supplier Source Actions

Form 3: Process Flow Diagram

Map visual production sequence pipelines cleanly inside file management layers.


Supports PDF, PNG, JPG up to 15MB

Form 4: Plant Schematic

Cross-check hygiene installations against strict internal operational blueprints.


Supports CAD PDF, PNG, JPG files
Required CFIA Cross-Contamination Layout Indicators:




Form 5: Biological Hazard Identification

List biological pathogens (e.g., Salmonella, Listeria monocytogenes) linked to incoming materials or processes.

Identified Biological Hazard Step Where Controlled Actions

Form 6: Chemical Hazard Identification

Isolate and control systemic risk from allergens, sanitizer residues, or packaging toxins.

Column 1: Chemical Hazards Identified Column 2: Controlled Processing Step Actions

Form 7: Physical Hazard Identification

Identify risks from foreign bodies like metal fragments, glass shards, or plastic pieces.

Identified Physical Hazard Step Where Controlled Actions

Form 8: CCP Determination & Control Measures

Document the logical decision tree path applied to confirm Critical Control Points (CCPs).

Process Step / Hazard Q1 to Q4 Answers / Justification Is it a CCP? Actions
Yes (CCP)No (PRP / PC)

Form 9: Hazards Not Controlled by the Establishment

Detail risk components out of direct operational facility scope (e.g., down-chain logistical failures).

Column 1: External Hazards Beyond Direct Control Column 2: Alternative Controls / Consumer Signposting Actions

Form 10: Critical Control Points (CCP) Summary

Compile your definitive list of designated CCP steps and identified thresholds.

CCP ID Number Description of Step & Critical Limits Actions

Form 11: Process Controls Master Matrix

Complete critical tracking definitions across the 7 mandatory regulatory evaluation checkpoints.

Col 1: PC / CCP ID Col 2: Hazard Description Col 3: Standard / Limits Col 4: Monitoring Setup Col 5: Corrective Actions Col 6: Verification Path Col 7: HACCP Logs ×


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function handleFormSubmit(event) {
event.preventDefault();
const formData = new FormData(event.target);
const planObject = {};

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planObject[key].push(value);
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console.log(“Structured Export Dataset Built for GIFSQ.com:”, planObject);
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