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GMP (Good Manufacturing Practice) is a system to ensure that products meet food safety, quality and legal requirements. As a food manufacturer you should have GMP in place.

Picture from Colourbox.

HACCP (Hazard Analysis and Critical Control Point) can be part of GMP and is a systematic program to assure food safety. A HACCP program consists of the following steps:

  • Identify the hazards that must be prevented, eliminated or reduced
  • Identify the critical control points where control is essential to prevent, eliminate or reduce a hazard
  • Establish and implement effective monitoring procedures at critical control points
  • Establish corrective actions when monitoring
  • Establish procedures to verify that the program is working effectively
  • Document your food safety work

HACCP is the recommended approach to control the possibility of allergen contamination.  

Critical points for control of the hazard from allergens that food companies need to consider include employee training and supervision, product design and formulation, supply chain of raw materials, manufacturing premises, equipment and processes, cleaning, and packaging and labelling.

As an example Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) has designed a HACCP manual (and an accompanying guidebook) for all non-federally registered food processing facilities, regardless of size, commodity or volume processed. Allergens (especially contamination with allergens) are mentioned throughout the manual. One of the program standards (02.6) deals specifically with allergen control. They have designed the manual to be a practical, cost-effective and preventative food safety system.

More information

HACCP advice from Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA)