Voluntary HACCP / FSEP Adoption Levels for Establishments
(as of March 31, 2006)

The image here is a bar chart where along the Y axis is the percentage from 0 to 30 of establishments who adopted HACCP / FSEP voluntary and along the X axis is the list of products. The products include: Processed Products, Maple Syrup, Eggs, Dairy and Honey. Each bar represents per product the percentage of establishments who adopted HACCP / FSEP voluntary:

• Processed Products - 52 of 275 establishments making up for 18.5%
• Maple Syrup - 0 of 273 establishments making up for 0%
• Eggs - 22 of 341 establishments making up for 6.5%
• Dairy - 67 of 272 establishments making up for 24.5%
• Honey - 4 of 45 establishments making up for 8%