Subcommittee on Food Safety committee  Just to be clear, HACCP is a seven-step program. First you identify the food safety hazard. Then you develop a standard operating procedure that can control the hazard in that operation, whatever the commodity may be. You define your target levels or the critical limits you can live with.

Subcommittee on Food Safety committee  Thank you for having me here today. The program I'm involved in is the verified beef program. It's a national HACCP-based program that has received CFIA technical review on a national basis. I've been delivering the program to farmers in a workshop format for five years. So my level of expertise is from meeting directly with the farmers at the workshop level.