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
2002:
Following a request from the food processing industry, the Quebec Food Allergy Association (QFAA) developed a business plan and undertook steps to finance the implementation of a certification program for optimal control of allergens in processed food.
2003:
The QFAA recruited food science and technology specialist to create, develop and implement a certification program in conjunction with an advisory committee formed with experts from the food industry and the government.
2004:
The QFAA developed the CAC Program’s specifications, which define all the requirements to which companies must comply in order to have their products certified. The QFAA also created a logo that serves as a Certified Allergen Control (CAC) mark of conformity. A pilot project for implementing the program was initiated in the plants of three companies operating in different food processing sectors: baked goods, frozen desserts and snacks.
2005:
The QFAA introduced the first products with the CAC mark of conformity to its members and people directly or indirectly affected by food allergies.
