Proof of Concept Project

• Apply the HACCP Advantage in an SME;
• Collect scientific evidence to demonstrate food safety outcomes of the HACCP Advantage;
• Demonstrate its practicality in an SME;
• Demonstrate its economic feasibility in an SME;
• Assess its compatibility with the Ontario meat inspection regulations;
• Develop the HACCP Advantage Program Manual and accompanying Guidebook.

• A gap analysis of the plant's existing Good Manufacturing Practices (GMPs), in-plant process controls, and HACCP activities and the development of recommendations to close these gaps;
• The development and implementation of GMPs (prerequisite programs);
• The development and implementation HACCP plans; and,
• Observation, revision and auditing of the HACCP system, including a verification audit, program revisions and re-training, and a successful certification audit.

• The microbiological study demonstrated positive food safety outcomes:
  • 78% reduction in Salmonella counts;
  • 94% reduction in Campylobacter counts;
  • 60% reduction in Salmonella prevalence; and
  • 70% reduction in Campylobacter prevalence
• The practicality of the HACCP Advantage was demonstrated by the successful implementation and first-hand impressions described by the plant personnel and the HACCP consultant; as well as the  conformance results from the HACCP audit.
• The plant indicated that the HACCP Advantage program was feasible to implement.

Through the Proof of Concept project, revisions to the HACCP Advantage standards were made before the program was launched. The standards and requirements were published in a straight-forward, user-friendly format in the HACCP Advantage Program Manual, which was provided to industry members at the HACCP Advantage Roll-Out event in March 2004. The Proof of Concept project also provided OMAFRA with direction for the specific content of the HACCP Advantage Guidebook, which was released at the 2005 HACCP Advantage Expo. Designed to complement the program manual, the guidebook explains the details of the HACCP Advantage program and guides processors through the development, implementation, maintenance and certification of the HACCP Advantage.

During this project, OMAFRA partnered with the CGSB to develop a framework for certification. The participating poultry plant had a successful audit against this framework, and became the first HACCP Advantage certified establishment. The CGSB is the official certifying body for the Advantage Series of Food Safety Programs™ and OMAFRA recognizes establishments certified by CGSB.

The project also highlighted the importance of management commitment and the role of inspectors. Management must be involved making decisions regarding operational changes and resource allocation. In inspected facilities, it is important that inspectors are involved with the HACCP system in a hands-on and practical way to give them a good understanding of the implemented HACCP system.

The Proof of Concept project demonstrated the effectiveness, practicality and feasibility of the HACCP Advantage program. Since the Proof of Concept project, OMAFRA has continued the use of stakeholder opinions to revise the HACCP Advantage and create new resources for plants wishing to adopt the program. The original HACCP Advantage has evolved into the Advantage Series of Food Safety Programs™ (Advantage GMP, Advantage HACCP, and Advantage HACCP Plus) to best meet the needs of the food processing industry.

For further information regarding the Proof of Concept project or the Advantage Series of Food Safety Programs™, please call 1-866-641-3663 (FOOD) or email HACCP.advantage@ontario.ca.

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For more information:
Toll Free: 1-866-641-3663
E-mail: advantage@ontario.ca