What is CQA^®?

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CQA^® Program Background

History

Development of the CQA^® program began in 1995 when a team of technical experts from industry and government examined the potential for an on-farm food safety program. Initial documents were pilot-tested by producers to ensure the program was workable prior to its official release in 1998, and producers continue to play a critical role in program development.

Key Program Elements

The CQA^® program is based on HACCP (Hazard Analysis Critical Control Point) principles. HACCP is an internationally-recognized, effective system of food safety control. The industry today recognizes that every stage in the producer-to-consumer chain needs to be controlled and monitored. Thus, HACCP principles are now being adopted on the farm.

Fundamental to HACCP is prevention. Potential food safety problems, and approaches to minimize their occurrence, are identified. Hazards are grouped as chemical (such as residue of veterinary products), biological (such as pathogens like salmonella), and physical (such as broken needles). Hazards are divided into those that can be controlled prior to production and those that are preventable during production.

While the CQA^® program is built upon HACCP principles, it is considered to be “HACCP-based”. This is because the HACCP model was developed at the national level, for all hog producers, and hence is generic (producers do not need to conduct their own HACCP analysis). Once completed, producer materials were developed that translated the model into a workable on-farm program, identifying key food safety issues and describing appropriate control measures.

Producers on the program must keep accurate on-farm records and protocols, and have these reviewed by a program validator once a year. The farm facilities are examined by the validator on the initial visit, and every third year thereafter to ensure that program requirements are being met. Once the farm has met all the program standards, it can become CQA^®-recognized.

CQA^® is a rigorous program. However, many of the requirements involve things producers are doing already. CQA^® is the best way producers can demonstrate their commitment to food safety in a tangible manner.

Being on the CQA^® program leads to a path of continuous improvement, which is very valuable for the entire pork production system.”

Dr. Dan Hurnik
Atlantic Veterinary College

“The CQA^® program makes you more aware of what you do on-farm, and the role that you, as a producer, play in providing safe pork to customers at home and around the world.”

Liz and Reg Samis,
Samis Farms, Alma, Ontario

For more information on CQA^®, write or call the Canadian Pork Council at the address and phone number below.

CQA^® Program
Canadian Pork Council
1101 – 75 Albert Street
Ottawa, ON K1P 5E7

Tel: (613) 236-9239
Fax: (613) 236-6658

Email: cqa@cpc-ccp.com
Website: www.cpc-ccp.com