Preventive Control Programs
Well-developed preventive control programs are the foundation of
any food processor's food safety program. They outline required
procedures, training, monitoring, follow-up and record keeping for
routine tasks that enable the processor to consistently produce
safe, high-quality dairy products.
Preventive control programs are initial building blocks in the
development of HACCP
-type programs that meet global food safety standards.
Preventive control programs help processors:
- meet regulatory standards
- keep the records required by clients and government
- shift the focus from reacting to food safety problems to preventing
them in the first place
- be prepared to perform effective recalls, if necessary
- meet consumer expectations
The requirements described in the sections below are consistent with
the Canadian Food Inspection Agency's Dairy Establishment Inspection
Manual (Chapter 10). Use the following web pages to help develop and
implement your own preventive control programs. They should be viewed
as guidelines since processes, facilities and products vary from plant
to plant. Within these pages you'll find links to downloadable templates
that can be modified to suit your specific operations.