INSPECTION

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INSPECTION HACCP
Toward a national food safety strategy
Presentation at the Inspection workshop

• Lucile Giguère, Agri.
• CFISIG Co-Chair
• MAPAQ

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PRESENTATION OUTLINE

• Purpose
• Food inspection
• Risk-based inspection method
• The HACCP system
• CFISIG strategic plan

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PURPOSE

• As part of the symposium
• Workshop discussion themes
• Guidelines to consider in relation to the NFPC

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PROTECTING PUBLIC HEALTH

• Implementing standards and ensuring their
  application
• Informing consumers
• Training workers on processing lines

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MECHANISMS

• Inspection as a function of risk
• Food
• Businesses / operations
• Results-based standards
• Industry / government co-operation
• Coordination between governments (FPT)
• In the entire agri-food chain.

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INSPECTION - goals

• Measure compliance with laws and regulations in
  terms of food health and sales honesty.
• Reduce the number of food poisonings
• Manage food risk and the inspection system

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Risk-based inspection method (RBI)

• Developed to accomplish the MAPAQ mission.
  Includes
• Better assessment of food risk in order to
  protect public health
• Establishment of intervention priorities as a
  function of these risks

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Who is affected?

• All clients
• Dairy farms
• Slaughterhouses
• Processing plants
• Restaurants
• Supermarkets

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RISK LOAD
Relative weight related to the risk to consumer
health presented by a food establishment.
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Inspection intervals are a function of the risk
load

• Low risk load establishment is inspected less
  often.
• High risk load establishment inspected more
  often and greater probability of food poisoning
  occurring.

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KEY POINTS

• We can prioritize our interventions
• We can focus interventions on food safety in
  establishments
• Better evaluation of the food risk and
  implementation of more informed choices to manage
  risk

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HACCP - goals

• Improve food safety
• Meet client and consumer requirements

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SITUATION

• Food Emergencies
• BSE
• E. Coli (Walkerton, Quebec)

• Requirements
• Consumers Control risk in the entire food chain
• National and international markets
• HACCP for processing
• Buyers
• HACCP, suppliers 

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HACCP Quality Assurance System
Production
Retail
Processing
Individualized HACCP
Internal HACCP
Codex Alimentarius/FSEP
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Quebec approach to government recognition of
HACCP model components

• MAPAQ-BNQ Partnership,
• 23 Feb. 2001
• Agency accredited by the Standards Council of
  Canada
• Expertise in the development of standards and
  certification of HACCP systems

Approach Government recognition
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MAPAQ/BNQ Agreement role of partners

• Supervise the recognition process for HACCP
  systems and support businesses in implementing
  these systems

Develop or adapt HACCP references and provide
certification services for HACCP systems.
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Quebec approach to government recogonition of
HAACP
Maintain government monitoring (inspection)
Adjust inspection frequency (5M)
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(No Transcript)
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• Home 44
• Other 5
• Institution 2
• Restaurant 49
• In Quebec, as elsewhere, close to half the cases
  reported occurred in consumers homes, mainly
  because consumers do not necessarily use proper
  preparation, handling and storage techniques for
  the food they buy.

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Source of food causing food poisoning at home
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• Retailers 70.2
• Restaurant 17.2
• Farm 8.5
• Other 5.5

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Distribution of establishments associated with
food poisoning as a function of risk load
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• 1 - Percentage of establishments
• 2 Low
• 3 Low-medium
• 4 Medium
• 5 Medium-high
• 6 High
• 7 Risk load

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Distribution of establishments as a function of
risk load
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• 1 - Percentage of establishments
• 2 Low
• 3 Low-medium
• 4 Medium
• 5 Medium-high
• 6 High
• 7 Risk load

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Canadian Food Inspection System Implementation
Group (CFISIG)

• Federal, Provincial and Territorial
• Collaboration with industry
• Co-chairing
• Federal - CFIA
• Provincial
• Agriculture - Quebec
• Health British Columbia

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CFISIG STRATEGIC PLAN

• Priorities for action
• Information gathering and sharing
• Inspection coverage of non registered
  establishments
• Traceability
• Understanding the food safety risks
• Demand for transparency to the public

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Inspection coverage to the non-federally
registered establishments

• Develop overview of legislative authorities
• Develop codes of practice for non-federally
  registered sector, based upon the general code of
  hygiene
• Develop risk management tools for common risks
• Increase stakeholder involvement
• Apply HACCP to non-federally registered
• Ensure recognition of HACCP programs

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CFISIG Post-Farm HACCP Recognition

• HACCP recognition protocol equivalent to FSEP
• For HACCP systems and HACCP based programs
• For food manufacturing and handling processes
  outside the production sector

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CFISIG Post-Farm HACCP Recognition

• Set the scope and policies that FPT governments
  will use for recognition of HACCP and HACCP-based
  programs
• Establish a process for recognition and standards
  for HACCP and HACCP-based programs

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FPT model for HAACP recognition by government
PERATORS GUIDE
OPERATORS PROGRAM
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National food safety strategy

• Lead by HC and CFIA with the participation of
  provinces
• To provide a scientific and risk-based approach
  to improving public health protection related to
  food safety and nutrition

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Discussion

• Education and training
• Food handlers
• Information
• Consumers
• Coordinated approach
• All stakeholders

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Thank you for your attention!