HACCP is a systematic preventive approach food safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions can be taken to reduce or eliminate the risk of the hazards being realized.
The Quality Management Program (QMP) is a regulatory-based system that requires all federally registered fish processing plants in Canada to develop and implement an in-plant quality control program.