| ||Return to Food Safety Information for Processors
Food safety systems | HACCP systems explained | Documentation and record keeping | Premises program | Transportation and storage program | Equipment program | Personnel training program | Sanitation program | Pest management program | Recall plan | Allergen control program | Supplier food safety assurance | Product protection program | HACCP plan | Maintaining the HACCP system | Glossary of food safety terms | Questions to ask when conducting a hazard analysis | Basic food microbiology | Food safety risk analysis |
The Food Safety Guidebook has been developed by Alberta Agriculture and Rural Development to assist you in developing a food safety system. The information can be adapted and modified to meet your facility needs. To download the entire guidebook, click on the PDF icon found in the upper right hand corner of this web document. To request a hard copy of the guidebook, email the Food Safety Team.
Sample forms are included in the Food Safety Guidebook and posted on this website in word format. Feel free to use and alter them to work best for your facility's food safety program.
Adobe Acrobat Reader is required to view the chapters. If you do not have Adobe Reader, click on the link at the left to download a free copy.
|Chapter 13||Product Protection Program|
|It is very important to control the critical factors to food safety, either via HACCP Plans or a Product Protection program. Learn what the critical factors to food safety are and how to effectively control these hazards.|
|.||Product Protection Form|
|Chapter 14||Developing and Implementing a HACCP Plan|
|Learn all about the 7 Principles of HACCP and the 12 steps of HACCP. Also get introduced to the HACCP forms and how to fill them out. This is the A to Z of HACCP plan development.|
|.||HACCP Plan Forms|
|Chapter 15 ||Managing and Maintaining the HACCP System |
This chapter covers verification and validation of your HACCP system, and how to set up an internal auditing system. Also learn how to maintain your food safety or HACCP system, including required documentation.
|.||HACCP System Maintenance Forms|
Appendix A - Glossary of Food Safety Related Terms
Appendix B - Questions to Ask When Conducting a Hazard Analysis
This appendix provides questions you can ask to help conduct a hazard analysis. This includes considerations for ingredients, facility design, equipment, packaging, sanitation, employees, intended consumer and more.
Appendix C - Basic Food Microbiology
Learn about food microorganisms that can cause illness and factors to help control their growth.
Appendix D - Food Safety Risk Analysis
Learn the difference between hazards and risks, and information to help conduct a risk assessment.
While Alberta Agriculture and Rural Development has produced this guidebook, it does not guarantee that the information or materials provided will identify all the potential risks and all measures that may be required to eliminate or manage the food safety risks associated with your food production facility. You are not required to use all materials contained within. Risk management is the responsibility of the food processor, and therefore it will be your responsibility to determine your facilities needs.
This guidebook has been developed to assist Alberta food processors in developing and implementing their own food safety systems. Government regulations and their requirements take precedence over all information contained in this manual. It is the responsibility of the food processor to determine which regulations apply to the food products they are producing and to meet these regulations before implementing any changes within their facility structure or processes.