Allergen : Any substance containing proteins that can provoke an abnormal immune response in sensitive individuals – One or more allergens may be covered by the CAC certification for the processing procedure of some foods.
Audit : Systematic, independent and documented process to obtain evidence, and objectively evaluate this evidence, in order to determine the extent to which the CAC Program requirements are satisfied.
Optimal Control : Control measures that ensure the highest possible food safety level and comply with the technological and financial limits of the industry
Conformity certificate : Document delivered in compliance with the regulations of the certification system, indicating that a product complies with the of the CAC Program requirements
Certification : Process with the purpose of certifying that a product complies with the CAC Program requirements by means of a certificate and a mark of conformity
Certification Body : Recognized organization that is neutral and impartial and that has the competency and reliability to manage a certification system
Mark of Conformity : Mark identifying the foods that meet CAC Program requirements
Detection Test : Biochemical analysis method for detecting the presence of minute particles of allergens
It is important to point out that from a legal point of view certification does not mean complete absence of allergens. Even with the help of the most advanced detection tests and a better control of raw materials and processes, there is always some degree of uncertainty left as to the presence of allergens in processed foods.
However, by applying the most stringent measures available, the CAC Program guarantees optimal of allergen control throughout the entire manufacturing process. This provides consumers with allergies the highest possible food safety level.
The validity of the certification process is based on responsibility shared by:
The company, which must show that it is 100% in compliance with the CAC Program requirements;
The certification body, which must show that the conformity certificate is granted objectively;
The Quebec Food Allergy Association, which must ensure that the CAC Program requirements are based on the most recent scientific and technical developments.
