Food Safety Information for Processors

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 Top Five Benefits | HACCP | Canadian Food Inspection Agency | Food Safety Resources | Alberta Foodborne Illness and Risk Investigation Protocol


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Top Five Benefits to Develop and Implement a Food Safety Program

  • Increased food safety
  • Increased customer confidence in food safety
  • Meeting and exceeding customer requirements
  • Best practices reinforced constantly by staff
  • Maintain or improve market access
Hazard Analysis Critical Control Point (HACCP)

HACCP is an internationally recognized food safety system designed to identify and control hazards throughout the food chain. HACCP applies science based controls and uses seven principles standardized by the Codex Alimentarius Commission.

Canadian Food Inspection Agency (CFIA) Food Safety Resources

Food Safety Guidebook
This guidebook will help ensure that you and your employees have a complete understanding of the requirements of an effective food safety system.

Training Videos

Training Modules
These five training modules were developed to help processors conduct internal staff training.

Selecting a Food Safety Consultant
A tip sheet to help you select a qualified food safety consultant.

Alberta Foodborne Illness and Risk Investigation Protocol

The Alberta Foodborne Illness and Risk Investigation Protocol (FIRIP) outlines the coordinated response among all agencies involved in food safety in the event of risks and/or outbreaks linked to a commercial food product processed in Alberta.

Quick Links

Alberta Agriculture and Forestry
Global Food Safety Initiative (GFSI)
  • Many food retailers, manufacturers and service groups require processors to implement GFSI standards to manage food safety risks in a continuously evolving food supply chain. This section provides you with a brief overview of the GFSI program and the most popular benchmark standards.
Agriculture and Agri-Food Canada Alberta Health Services
  • Serving Safer Food Alberta - a food safety system designed for use by restaurants, but also a resource for very small/microprocessors who currently do not have resources or the need to implement a full HACCP system.
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For more information about the content of this document, contact Claude Baker.
This document is maintained by Amrit Matharu.
This information published to the web on January 24, 2014.
Last Reviewed/Revised on January 26, 2017.