Food safety in processing

Food processing businesses in British Columbia are required to implement formal food safety plans to ensure their products are safe for consumption.

This requires specialized expertise, planning and training, to implement good manufacturing practices and build and maintain a strong food safety culture in the processing facility.

Food safety expertise

Optimizing food safety at a food processing facility requires knowledge in food science.

Include an expert in the field of food science in your business team of experts and consultants. Ensure they have the experience and knowledge to guide you through product formulation, and developing a food safety plan built on evidence-based best practices.

To ensure safe products for your consumers, make sure you have:

1. Good manufacturing practices 
2. A thorough hazard analysis
3. A risk assessment to guide you to implement critical control points 
4. Critical control points 

To connect with a certified food safety professional and learn about their credentials, visit Food Processing Skills Canada.

Training 

Once you have your food safety program planned, it needs to be implemented. Communication and training ensures a strong and positive food safety culture among your staff to begin and run your food safety plan.

The following organizations offer training resources and information on skills requirements for the food industry:

• Food Processing Skills Canada online training
• FoodSafe Processor Certificate               
• British Columbia Institute of Technology (BCIT) Food Technology Diploma and continuing education courses in food processing
• Industry Training Authority (ITA)
• UBC Micro-certificate in Food Safety Management

Food industry associations also offer food safety training:

• BC Food Processors Association
• BC Food Protection Association (affiliated with the International Association of Food Protection)
• BC Food Technologists (affiliated with the International Food Technologists)
• Small Scale Food Processors Association