|
“Hazard Analysis Critical
Control Point (HACCP) is a food safety program that focuses on the
identification, evaluation, control and prevention of hazards at all stages of
the food production process….Frontline HACCP is an introduction to
HACCP and related content for employees in the food processing industry,
especially for those on the shop floor or ‘frontline’ of production.
It is a collection of highly visual, limited-text, plain language materials
addressing the basics of an HACCP system and the prerequisite programs or good
manufacturing practices that support it. The goal of Frontline HACCP is
compliance — that workers will acquire the knowledge, skills and attitudes
they need to follow proper procedures.”(1)
The Alberta Food Processors
Association (AFPA) was one of three partners involved in the development of
Frontline HACCP. The materials are for trainers in the food processing
industry who are working with the HACCP program and practices. The materials
are generic and trainers can customize or supplement them with their own
workplace specific examples.
Janet Henderson, Vice President,
Training and Development, of AFPA says, “HACCP has specific food safety
goals that must be met for different sectors of the food processing industry.
Our mission within the AFPA is to build capacity within food processors of
Alberta and, by association, with workers so they can maximize their potential
in the community and in the workplace.” |