Regulatory Requirements - Preventive Controls - Canadian Food Inspection Agency

6/27/22, 6:29 PM Regulatory requirements: Preventive controls - Canadian Food Inspection Agency
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Regulatory requirements: Preventive

controls
On this page
1.0 Introduction
2.0 Application
2.1 Responsibilities of operators
2.2 Responsibilities of licence holders who import food
3.0 Hazards identification, analysis, and control measures
SFCR (Safe Food for Canadians Regulations): Sections 47 and 48
4.0 Conditions of the establishment
SFCR (Safe Food for Canadians Regulations): Sections 49; 56 to 71
5.0 Sanitation, pest control and non-food agents
6.0 Conveyances or equipment
7.0 Loading, unloading, and storage
8.0 Competency
SFCR (Safe Food for Canadians Regulations): Section 49; 75
9.0 Hygiene
× CFIA
10.0 Investigation and notification, complaints and recall
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SFCR (Safe Food for Canadians Regulations): Sections 82 to 85
https://inspection.canada.ca/preventive-controls/regulatory-requirements/eng/1616007201758/1616008092049 1/91
1.0 Introduction
The preventive control requirements found in Part 4 of the Safe Food for
Canadians Regulations (SFCR) contain the majority of the food safety
requirements. The food safety requirements are based on internationally
recognized principles of food hygiene, including Good Manufacturing
Practices, Good Agricultural Practices, and the principles of Hazard Analysis
Critical Control Point (HACCP). These requirements establish the expected
food safety outcomes to help prevent food safety hazards and reduce the
likelihood of contaminated food entering the Canadian market place.
In addition, there are inherent animal welfare risks to food animals during
their handling and slaughter. The preventive control requirements found in
Part 4 of the SFCR (Safe Food for Canadians Regulations) contain the animal
welfare requirements that are based on internationally recognized
principles. These preventive controls establish the outcomes for preventing
or eliminating avoidable suffering, injury, or death other than by slaughter
or humane killing of the food animal.
The following provides an overview of the regulatory requirements in Part 4

– Preventive controls.
Additional information on written Preventive control plans can be

found in the guidance material Regulatory requirements: Preventive
control plans.
2.0 Application
× CFIA Virtual Assistant
The preventive control requirements in Part 4 of the Safe Food for

Canadians Regulations (SFCR) apply to both an operator (see section 2.1)
and licence holders who import food (see section 2.2).
A. Operators who hold a licence to manufacture, process, treat, preserve,

grade, package or label food.
If you hold a licence to manufacture, process, treat, preserve, grade,
package or labelfood, you are required to comply with the following SFCR
(Safe Food for Canadians Regulations) requirements as may be applicable
to your food business:
Hazards identification, analysis, and control measures (refer to SFCR

(Safe Food for Canadians Regulations) provision 47)
Treatment and processes (refer to SFCR (Safe Food for Canadians
Regulations) provision 48)
Maintenance and operation of the establishment (refer to SFCR
provision 49), specifically:
Sanitation, pest control and non-food agents (refer to SFCR (Safe
Food for Canadians Regulations) provisions 50-52)
Conveyances or equipment (refer to SFCR (Safe Food for Canadians
Regulations) provisions 53-54
Conditions of the establishment (refer to SFCR (Safe Food for
Canadians Regulations) provisions 56-57; 59-68; 69(1); 70-71)
Loading, unloading, and storage (refer to SFCR (Safe Food for
Canadians Regulations) provisions 72-74)
Competency (refer to SFCR (Safe Food for Canadians Regulations)
provision 75) × CFIA Virtual Assistant
Hygiene (refer to SFCR (Safe Food for Canadians Regulations)

provision 76-81)
Investigation, notification, complaints and recall (refer to SFCR (Safe
B. Operators who hold a licence to slaughter food animals
Food animals, other than game animals

If you hold a licence to slaughter food animals, other than game animals,
you are required to comply with the following SFCR (Safe Food for
Canadians Regulations) requirements as may be applicable to your food
business:

Regulations) provisions 53-55)
provision 75)
provisions 76-81)
Game animals
If you hold a licence to slaughter game animals, you are required to comply
with the following SFCR (Safe Food for Canadians Regulations)
requirements as may be applicable to your food and operations:

Canadians Regulations) provisions 56-57; 59-68; 70)
provision 75)
provisions 76-81)
Note:SFCR (Safe Food for Canadians Regulations) provisions 50, 51(1), 56,
66, 67 and 71 would only apply to the facility where you manufacture,
process, treat, preserve, grade, package or label the meat product derived
from the game animal.
C. Operators who grow or harvest fresh fruits or vegetables
If you grow or harvest fresh fruits or vegetables for interprovincial trade or

export, you are required to comply with the following SFCR (Safe Food for
Canadians Regulations) requirements as may be applicable to your food
business:

Canadians Regulations) provisions 56-57; 59-68; 70-71)
provision 75)
provisions 76-81)
D. Operators who handle fish in a conveyance

If you handle fish in a conveyance for interprovincial trade or export, you
would be required to comply with the SFCR (Safe Food for Canadians
Regulations) following requirements:
Hazard identification, analysis control and prevention and elimination
(refer to provision 47)

Canadians Regulations) provisions 56(2); 57; 59-68; 70-71)
provision 75)
provisions 76-81)
E. Operators who hold a licence to store and handle a meat product in its
imported condition for the purpose of inspection
If you hold a licence to store and handle meat products in its imported
condition for the purpose of inspection by the Canadian Food Inspection
Agency, you are required to comply with the following requirements as may
be applicable to your food business:

(refer to provision 47)
Sanitation, pest control and non-food agents (referAssistant
× CFIA Virtual to SFCR (Safe

Canadians Regulations) provisions 57; 59-68; 70-71)
provision 75)
provisions 76-81)

As a licence holder who importsfood, you are required to comply with the
following SFCR (Safe Food for Canadians Regulations) requirements as may
be applicable to your food business:
Make sure that the food you import was manufactured, prepared,
stored, packaged and labelled under at least the same level of
protection as that provided by provisions 47-81.
(refer to SFCR (Safe Food for Canadians Regulations) provision 47)
3.0 Hazards identification, analysis, and

control measures × CFIA Virtual Assistant

Rationale
Hazards may be inherent to food, or they may be introduced during its
preparation, movement, or storage. The presence of hazards in food can
cause a risk of injury to human health. It is therefore important that you
identify and analyze the hazards associated with the food, whether they will
be sent or conveyed from one province or territory to another, imported, or
exported, and use control measures that are effective to prevent, eliminate
or reduce the hazards to an acceptable level.
What this means for your food business

To help you understand these requirements, specific criteria and examples
are outlined below. The examples are not exhaustive but help illustrate the
intent of the requirement and offer examples of what you could do to
comply. For best practices on how to comply, guidance materials have been
hyperlinked throughout the examples boxes.
In addition, key terms throughout the text have been hyperlinked to the
SFCR (Safe Food for Canadians Regulations) glossary.
Subsection 47(1): Hazard identification and analysis

You identify and analyze all hazards, biological, chemical and physical,
that present a risk of contamination of a food.
Examples:
You prepare a list of all hazards that may reasonably be
expected to occur from ingredients, packaging material, and
the environment, or steps in the manufacturing, preparation,
storage, movement, packaging, and labelling of the food
To help you identify hazards, you refer to the Reference

database for hazard identification
For additional information, refer to the guidance material on
Conducting a hazard analysis and the list of guidance materials
on Preventive controls for food business
Subsection 47(2): Effective control measures for the identified hazards

For each hazard you identified, you use control measures to prevent,
eliminate or reduce them to an acceptable level
Examples:
You pasteurize raw milk to destroy harmful pathogens
You clean and visually inspect your production line prior to
processing allergen-free products as you also prepare food that
contain allergens
You inspect incoming materials and refuse shipments that are
not safe or suitable for use in food
For each control measure (including any treatment or process), you

have evidence to show that it is effective
Examples:
Evidence could include:
scientific literature
validation studies
scientifically valid sampling and testing
performed at an accredited laboratory, such as a
laboratory accredited to the International Organization
for Standardization 17025 standard, and
using recognized test methods such as those found in
Health Canada's Compendium of food allergen
methodologies, Compendium of methods for chemical

analysis of foods, and Compendium of analytical
methods
a history of good performance validated by independent
bodies
guidelines from internationally recognized organizations,
such as the Codex Alimentarius (for example, Codes of
Practice for specific foods)
Evidence showing a control measure is effective and Control
measures for Listeria monocytogenes in ready-to-eat foods
In the case of meat products, you also use the control measures that
are found in the document called Preventive control requirements for
biological hazards in meat products that are applicable to your food
business
Subsection 47(3): Hazard identification and analysis for persons who

import
You identify and analyze all biological, chemical and physical hazards
that present a risk of contamination to the food that you import
Examples:
You prepare a list of all hazards that may be associated with the
food you import
You request information from your supplier or person you are
dealing with in the foreign state on the identification and
analysis of the hazards associated with the food you import
To help you to identify hazards, you refer to the Reference
database for hazard identification

Conducting a hazard analysis and the Guide for preparing a
Preventive Control Plan - For importers
Subsection 48(1): Scheduled process for low-acid food in a hermetically

sealed package
If you package a low-acid food in a hermetically sealed package that is
not intended to be refrigerated or frozen, you apply a scheduled
process to achieve commercial sterility
If you apply batch thermal treatment, you use a temperature-sensitive
indicator that visually indicates that the package has been thermally
treated
Examples:
Prior to starting the batch thermal treatment, you apply to each
basket, truck, cart or crate, a temperature sensitive indicator
that is capable of visually indicating that the food has been
thermally treated
You do not move the batch of packages out of the processing
area unless the visual indicator shows that it has been
thermally processed
Subsections 48(3) and 48(4): Documents and retention period for

scheduled processes
For each low-acid food, you prepare documents that set out:
a description of the scheduled process that you will apply
the name of the person that developed the scheduled process; and
the formulation of the food
Examples:
The description of the scheduled process could include:

the processing parameters such as the initial
temperature of the product, the process temperature,
the process time and pressure
other critical factors that affect commercial sterility
such as water activity, pH (potential Hydrogen),
viscosity, percent solids, fill weight, headspace, particle
size and starch addition
the container dimensions and type
the container orientation and spacing in retort where
appropriate
the venting procedures, (these should be determined
on fully loaded retorts only); and
the date the scheduled process was developed or last
modified
The formulation of the food could include:
the names and quantities of all the ingredients,
including food additives that make up the low-acid
food
Each time you apply a scheduled process you prepare documents that
set out:
the name of the food
the production volume
the equipment that is used for the treatment
the parameters of the treatment, such as:
the start and end times
temperatures, and
pressure
a description of any maintenance to the equipment
a description of any modifications to the equipment

any deviations from the scheduled process
any corrective action taken due to the deviation
the incubation results
a description of any treatment of the cooling water
You keep these documents for a period of three years after the day you
applied the scheduled process
Subsection 48(2): Exception from the application of a scheduled process

to low-acid food in hermetically sealed packages
You would not have to apply a scheduled process if:
the food is kept refrigerated or frozen; and
you label the food on the principal display panel with the
expressions: "Keep Refrigerated" and "garder réfrigéré" or "Keep
Frozen" and "garder congelé", as the case may be
Note: For additional information on labelling requirements, refer
to the Industry labelling tool
4.0 Conditions of the establishment

Rationale
It is important that you operate on land that forms part of your
establishments which is distant from nearby businesses such as oil
refineries, chemical plants, and paper mills that generate smoke, dust, and
odours that could contaminate your food. Failure
× to
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facilities or conveyances appropriately can lead to inadequate lighting,

temperature, humidity, and ventilation which increase the risk of
contamination during food preparation.
In addition, ineffectively removing waste, using unsafe and non-potable

water, and installing an inadequate number of hand cleaning stations
increase the risk of contamination of your food by unsanitary contact and
spread of communicable diseases. Furthermore, if you slaughter food
animals, improperly segregating and isolating sick or injured animals, as
well as overcrowding, may increase the risk of spread of disease and
contamination of your food.

comply. For more best practices on how to comply, guidance materials
have been hyperlinked throughout the examples boxes.
Section 49: Maintenance and operation

You are required to maintain and operate your establishment so that
the following applicable requirements are met.
Sub-section 56(1): Condition of the land that forms part of the

establishment
If any land presents a risk of contamination of the food, you take
measures to eliminate the risk × CFIA Virtual Assistant
Examples:
If you store food outside of the facility, you store it off the
ground and covered
You keep dock areas that lead into the facility free from food
spillage
Areas where you handle the food before it enters the facility are
well-drained and maintained to prevent pooling or standing
water
Furthermore, if you grow or harvest fresh fruits or vegetables
before you use the land and on an on-going basis, you assess it
for sources of contamination, such as:
persistent heavy metals such as mercury and lead
sewage sludge
liming materials
fecal matter
unusually high levels of animal and bird activity
if you identify sources of contamination, depending on the
source, you:
do not use the field
if it is already in use, you do not harvest until you are sure
that the fresh fruits or vegetables are not contaminated
seek expert advice to determine whether the fresh fruits or
vegetables may become contaminated if you use the land
to grow and harvest them
Sub-section 56(2): Proximity of the establishment to places or things

that present risk of contamination
If any establishment is located near any place or thing that presents a
risk of contamination of the food, you take measures to eliminate the
risk
Examples:
You grade, compact, dust proof and/or drain the driveways,
roadway and parking lots to allow the drainage of water away
from the establishment
You maintain the land surrounding your establishment to
prevent animals, including pests, from harbouring around the
establishment by:
removing any debris and refuse
keeping the grass trimmed and removing dead vegetation
regularly cleaning and covering external waste containers
with tight fitting lids that are resistant to the entry of
animals and pests
If the establishment is located near a source of contamination,
such as sanitary landfills, oil refineries, chemical plants, paper
and steel mills, the air intakes are located away from those
sources and the incoming air passes through filters to remove
the contaminants
you assess the adjoining land for potential sources of

contamination that may drift on your land or into your facility
where you grow or harvest fresh fruits or vegetables. Potential
sources of contamination from the adjoining land include:
livestock, dust, or feathers
crop production inputs, such as agricultural chemicals, soil
amendments, fertilizers, pulp sludge; and
non-agricultural activities that contribute to air, water, or
soil pollution (for example, industrial activities, roadside
debris, road salt)
if you identify sources of contamination from the adjoining

land, depending on the source, you:
install fences or create a buffer zone around the land
where you grow or harvest fresh fruits or vegetables
choose a different location to grow and harvest the fresh
fruits or vegetables
seek expert advice to determine whether the adjoining
land may contaminate the fresh fruits or vegetables
Paragraph 57(a): Sanitary design of the facility or conveyance

The interior of any facility or conveyance where you manufacture,
prepare, store, package or label food, or where you slaughter a food
animal is designed to:
prevent the accumulation of substances that present a risk of
contamination of the food, including dust, dirt, micro-organisms,
and food particles
permit effective maintenance, cleaning and sanitizing
Examples:
Where appropriate, the wall, floor and ceiling joints are
sealed to prevent contamination and facilitate cleaning
You seal hollow, hard-to-reach areas to prevent build-up of
contaminants
You have easy access to allow for activities related to
maintenance, cleaning, or sanitizing
The locations of floor drains are readily accessible for
maintenance, cleaning and, if applicable, sanitizing

Subparagraph 57(b)(i (1)): Size and layout of the facility or conveyance
The interior of the facility or conveyance where you manufacture,

prepare, store, package or label food, or where you slaughter food
animals, is designed, constructed and maintained:
so that its size and layout is adequate to accommodate the activity
being conducted and the equipment used in that activity
Examples:
There is adequate space between equipment, employees
and the various activities, such as between food
preparation and pest control
In addition, if you slaughter food animals:
the food animals are not over-crowded in the holding
pens
the food animals can move easily without coercion
in the design of the equipment, you take into account
specific needs, such as sight-line of the species being
slaughtered
For additional information on establishment design for the
slaughter of food animals, refer to the Guideline for
humane care and handling of food animals at slaughter
Subparagraph 57(b)(ii (2)): Prevention of the entry of insects, rodents

and other vermin
animals, is designed, constructed and maintained:
to prevent the entry of insects, rodents and other vermin
Examples: × CFIA Virtual Assistant
The roof, air intakes, foundations, walls, floors, doors and

windows prevent the entry of insects, birds, rodents, and
other vermin
You equip windows with close-fitting screens
You ensure that doors are tight fitting and self-closing
Subparagraphs 57(b)(iii (3)) and (iv (4)): Floors, walls, ceilings, windows
and doors
animals, is designed, constructed and maintained
so that the floors, walls, ceilings, windows and doors, if they
present a risk of contamination to the food, are:
smooth
non-absorbent; and
impervious to moisture
Examples:
If there is a risk of contamination to the food
the surfaces are free from pitting, indentations,
cracks, crevices, and ledges
the walls and ceilings are made of non-absorbent
materials so that their surfaces support cleaning
and sanitation
you seal, with a smooth finish, the joints between
the walls and the floor or ceiling
Any floors are designed, constructed and maintained to provide or

permit good drainage, except if there is no×risk ofVirtual
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Examples:
The floors are sloped appropriately to let liquids drain to

trapped outlets, and away from the cleaner areas
The floor drains are adequate in number, size, and location
Paragraph 57(c): Materials used in construction and maintenance

animals, is constructed of and maintained using materials that are:
suitable for their intended use
appropriate for the food and activity being conducted
appropriate for the food animal and the activity being conducted
durable
capable of withstanding repeated cleaning and, if necessary to
prevent contamination of the food, sanitizing
free from noxious constituents
Examples:
Where appropriate, the materials are:
non-absorbent to limit the accumulation of biological
hazards
durable, such as stainless steel, to prevent chipping
and cracking
Paragraph 57(d): Construction of the facility or conveyance

animals, is of sound construction and in good repair
You regularly check the facility or conveyance to make sure it is

in good condition
There is no water leaking from overhead pipes and no debris
falling from the ceiling
The drains are functioning properly and do not cause pooling of
water
Any curtains used for separating rooms are in good condition
In the case of a facility or conveyance where food animals are
slaughtered
the areas for receiving, handling and holding food animals
awaiting slaughter are of sound construction and in good
repair
the gates and pens do not have protruding pieces or sharp
edges that could injure food animals
there are no changes in elevation that could cause food
animals to trip or slip
Sub-section 58(1): Separate areas for handling of food animals to be

slaughtered
The establishment where you slaughter food animals has separate
areas for:
keeping, examining, and inspecting food animals
segregating food animals:
of different species
that are sick or injured with other sick or injured food animals
that are condemned, therefore designated inedible
isolating food animals:
that may cause suffering, injury or×death to other
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animals because of their nature, temperament, gender,
weight, age or any other cause

that are sick or injured if, because of their condition, they
present a risk to or require protection from other food animals
that are condemned, therefore designated inedible and if
because of their condition, they present a risk to or require
protection from other food animals
holding food animals that show a deviation from normal
behaviour, physiology, or appearance
Examples:
When designing your establishment, you consider the
following for separate areas for holding food animals:
adequate pen design, construction, number, and space
to prevent overcrowding
holding areas for the segregation and isolation of food
animals, where applicable
You identify pens that are used for holding animals that are
sick, injured, incompatible, condemned, or showing a
deviation from normal behaviour, physiology or
appearance
humane killing of food animals that are condemned or suffering
Examples:
When designing your establishment, you consider the
following:
whether you will be able to perform humane killing of
the food animal:
safely
while preventing the spread of infectious agents;
and
while limiting stress to animals
Sub-section 58(2): Enclosed areas for handling inedible meat products

The establishment where you slaughter food animals has an enclosed
area for handling of inedible meat products
Examples:
When designing the establishment, you consider the following
for the enclosed area to be used for handling inedible meat
products:
choosing a location such that inedible meat products only
flow progressively away from the cleaner areas and do not
permit their return into the edible area
airflow and drainage are directed away from the edible
meat product area
there is sufficient space to segregate different inedible
meat products, such as those that contain specified
risk material
it is limited in access to only designated employees
For more information, refer to the material Preventing cross-
contamination
Sub-section 58(3): Secure footing for food animals in the establishment

The floors, ramps, gangways and chutes that are used by the food
animals in the establishment:
provide secure footing
Examples:
×
You design, construct, and maintainCFIA Virtual Assistant
floors, ramps,
gangways, and chutes such that they:
are sturdy and drain properly

are non-slippery
provide secure footing for the species of food animals
you slaughter, such as by use of scored, textured or
slatted flooring
For additional information on secure footing for floors,
ramps, gangways and chutes, refer to the Guideline for
humane care and handling of food animals at slaughter
You ensure that the floors, ramps, gangways and chutes that are used
by the food animals in the establishment:
do not present a risk of injury to the food animal during movement
Examples:
You design, construct, and maintain floors, ramps,
gangways, and chutes such that they:
have gates and/or pushers that do not cause injury or
suffering of food animals
have sides sufficiently high to prevent falling, escape or
injury of food animals
are of sufficient strength to bear the force and the
weight of the animals to which they are subjected
without collapsing, twisting, breaking or bending
are adjustable to accommodate transport vehicles of
various heights without creating gaps between loading
docks and transport vehicles; nor between the sides of
the ramps and the floor of the transport vehicles; to
prevent tripping, falling, escape, entrapment or other
injury of food animals × CFIA Virtual Assistant
facilitate movement without coercion, bunching, or

injury
when applicable, have an appropriate slope for the
species (for example, a maximum of 20 degrees for
porcines)
For additional information on preventing the risk of injury
to food animals from floors, ramps, gangways, and chutes,
refer to the Guideline for humane care and handling of
food animals at slaughter
Sub-section 58(4): Stations for inspections, examinations, and screenings

The establishment where you slaughter food animals has inspection
stations at fixed locations and in numbers specified by the Canadian
Food Inspection Agency for post-mortem inspection
If you have a licence and are authorized to conduct a post-mortem
examination, the establishment has stations for post-mortem
examinations
If you have a licence and are authorized to conduct a post-mortem
defect management program, the establishment has stations for post-
mortem screenings
Section 59: Control of movement within, into, and out of the facility or
conveyance
The facility or conveyance where you manufacture, prepare, store,
package or label food, or where you slaughter food animals, is
designed, constructed, and maintained in a manner so that the
movement of persons and things within, into, or out of it is controlled
You limit access within, into and out of the facility or

conveyance
When employees move from one incompatible area to another–
such as from the inedible area in a slaughter establishment to
the evisceration room–you ensure they change boots and
coverings
You do not allow persons to move throughout the facility or
conveyance unnecessarily
You are aware of and can account for all visitors and
contractors who enter and leave the facility or conveyance
Employees know to be alert for unwelcomed visitors and know
what to do when the encounter such persons
When you move ingredients, finished food, chemicals, inedible
meat products or packaging materials, you follow established
routes and times to move them
The movement of persons and things within, into, or out of the facility
or conveyance does not present a risk of contamination of the food
Examples:
The facility or conveyance is designed so that:
the flow of incoming ingredients, food animals, persons,
chemicals, packaging materials, and equipment does not
pose a risk of contamination to the food
the ingredients, finished food and packaging material are
not at risk of contamination when they are moved from one
area to the next
Section 60: Separation of incompatible activities

You use physical or other effective means to separate incompatible

activities in order to prevent contamination of the food
Examples:
You separate the following incompatible activities:
cleaning and sanitizing activities from food preparation
activities
the handling of raw food from the handling of ready-to-eat
food
the shipping of finished food from the receiving of
incoming ingredients
storage of inedible products and waste from food
preparation areas
living quarters from any food preparation areas
areas where food animals are handled from food
preparation areas
laboratories that conduct microbiological and pathogen
testing from food preparation areas
handling food with allergens from handling food without
allergens
You use positive air pressure to direct air flow from highly
sensitive areas, such as aseptic rooms, to less sensitive areas,
such as raw ingredient handling rooms
Furthermore, If you grow or harvest fresh fruits or vegetables, you
store starter products and manure piles away from water

sources, fresh fruit or vegetable production sites and harvested
fresh fruits or vegetables
wash agricultural chemical applicators
× away from
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sources, fresh fruit or vegetable production areas and
harvested fresh fruits or vegetables

separate growing and harvesting activities from animal farming
activities; and
respect the post-interval timeframe between the application of
agronomic inputs and harvest of the fresh fruits or vegetables
Section 61: Separation of food

You use physical or other effective means to separate food from:
anything that presents a risk of contamination to the food
Examples:
You separate food from:
other food that contains allergens
sanitizers, agronomic inputs, other non-food chemical
agents, starter products; and
waste material and inedible food
For additional information, refer to the guidance material
on Preventing cross-contamination
Furthermore, if you grow or harvest fresh fruits or vegetables,
you
separate the harvested fresh fruits or vegetables from

starter products, agronomic inputs, packaging materials,
fuels, oils, chemicals, and cleaning agents

any food that does not meet the requirements of the Safe Food for
Canadians Act (SFCA) and the SFCR (Safe Food for Canadians
Regulations)
Examples:
You keep food that is intended only for export in a separate

area, particularly when the requirements of the destination
country do not meet those for domestic sale
You keep food that is intended only for intra-provincial
trade in a separate area when provincial requirements do
not meet those of the SFCA (Safe Food for Canadians Act)
and its Regulations

anything that is manufactured, prepared, stored, packaged or
labelled in the establishment that is not intended to be used or
sold as food
Examples:
You separate food for human consumption from
pet food or animal feed; and
inedible food
Section 62: Control of food that is unsafe, returned, or non-compliant

with the SFCA (Safe Foods for Canadians Act) or the SFCR (Safe Food for
Canadians Regulations)
When any food arrives at the establishment that presents a risk of
injury to human health or that does not meet the requirements of the
SFCA (Safe Foods for Canadians Act) or SFCR (Safe Food for Canadians
Regulations), you:
identify the food as unsafe
place the food in a designated area within the establishment; and
take any other control measures necessary to prevent the
contamination of other food in the establishment
Examples:
You identify the following food and place them in a

designated area:
food that has been subject to a recall
food that requires further processing due to hazards,
and are labelled as such; and
food that is "defective" or "suspect" due to hazards
When any food that meets the requirements of section 22, which
relates to return to Canada of exported food, returns to your
establishment after it has been exported:
identify the food as such
place the food in a designated area within the establishment; and
take any other control measures necessary to prevent the
contamination of other food in the establishment
Sub-section 63(1): Natural or artificial lighting used within the

establishment
In the establishment, you use natural or artificial lighting that is
appropriate to the food or the food animal that you intend to slaughter
Examples:
You use natural or artificial lighting that:
when the colour of food is assessed, the lighting does not
alter the natural colour of the food
does not cause the nutrients in the food to deteriorate
does not affect the quality of the food
does not result in the production of natural toxins in the
food
minimizes stress or discomfort of the food animals
Lighting in an establishment
In the establishment, you use natural or artificial lighting that is

appropriate to the activities being conducted
Examples:
You review the placement and intensity of lighting in your
establishment to confirm that it is appropriate to effectively
operate equipment
prepare food
slaughter food animals
identify any potential defects in food
conduct inspection, examination, and screening activities
examine your establishment or food for evidence of visible
contamination
allow for cleaning and, if applicable, sanitizing of the
establishment, facility or conveyance, conveyance or
equipment
Furthermore, if you grow or harvest fresh fruits or vegetables, you
ensure the overhead lighting as well as the lighting on the

conveyances or equipment used during harvest the fresh is
sufficient for the activities being conducted
Sub-section 63(2): Light fixtures in the establishment

Any light fixtures in the establishment where you manufacture,
prepare, store, package or label food or slaughter a food animal can
withstand repeated cleaning and, if necessary to prevent
contamination of a food, repeated sanitizing
Examples:
You ensure that light fixtures in your establishment are:
constructed from material that can be repeatedly cleaned

and, if necessary, sanitized; and
installed in a manner that permits for routine cleaning
light fixtures found on the conveyance or equipment that you

use for harvesting the fresh fruits or vegetables are included
The light fixture does not present a risk of contamination in the event
of breakage
Examples:
You shield light fixtures with safety covers to contain broken
material
Where possible, you use light fixtures constructed from shatter-
resistant materials
the light fixtures on your conveyance or equipment used in the

harvesting of fresh fruits or vegetables have safety covers or
are constructed of shatter resistant materials
Section 64: Ventilation system in the facility or conveyance

The facility or conveyance where you manufacture, prepare, store,
package or label food or slaughter a food animal, is equipped with a
ventilation system that:
provides natural or mechanical ventilation with sufficient air
exchange to bring in clean air and remove unclean air and odours
that might affect the food
are easily accessible and, if necessary, ×
areCFIA
able to be properly
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disassembled for cleaning maintenance and inspection
are capable of withstanding repeated cleaning; and

function as intended
Examples:
The ventilations system in the facility or conveyance:
prevent the accumulation of heat, steam, condensation
or dust
is equipped with close-fitting screens or filters to
prevent the entry of dust, smoke, steam, odours, and
contaminated air
provides adequate ventilation in holding areas for the
welfare of the food animals awaiting slaughter
For additional information on the use of ventilation
systems to reduce condensation, refer to the guidance
material on Condensation
Sub-section 65(1): Appropriate temperature and humidity in a facility or

conveyance
You maintain the temperature and humidity in the facility or
conveyance where you manufacture, prepare, store, package or label
food at a level that is appropriate to the food and the activities being
conducted
Examples:
When necessary, you maintain production areas at a
temperature that prevents the growth of bacteria
You store food that requires refrigeration at 4°C (Celsius) or less
You store food that requires freezing at −18°C (Celsius) or less
Where condensation poses a risk to food safety,
× CFIA you maintain
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the humidity at a level that is low enough to prevent
condensation
You regularly check temperature and humidity levels to ensure
that they are maintained at a level that is appropriate to the
food
You place food in refrigerated or freezer storage in a manner
that does not restrict air flow, preventing the food from
reaching the required temperature
Refer to the guidance material on Condensation for examples
of methods to ensure your temperature and humidity system
will mitigate risks of contamination to your food caused by
condensation
You maintain the temperature and humidity in the facility or

conveyance where you slaughter a food animal at a level that is
appropriate to the food animals and the activities being conducted
Examples:
The design of the facility or conveyance provides the necessary
temperature and humidity controls to avoid distress or death of
the food animals. For instance, you install shelters with fans in
conveyances where animals are held in crates
For additional information on temperature and humidity levels
that are appropriate to various species of food animals, refer to
the Guideline for humane care and handling of food animals at
slaughter
Sub-section 65(2): Conditions of heating, cooling and humidity-control

systems
If the facility or conveyance where you manufacture,
× CFIA Virtualprepare,
Assistant store,
package or label food, or where you slaughter food animals, is
equipped with a heating, cooling or humidity-control system, the

system:
is equipped with instruments to control, indicate and record the
temperature and humidity levels, if such instruments are
necessary for maintaining the appropriate temperature and
humidity
is accessible and is able to be disassembled if it necessary for it to
be cleaned, maintained and inspected
can withstand repeated cleaning
functions as intended
Examples:
You place a recording thermometer in the refrigerated
storage area that can monitor, records and control the
temperature
You determine that it is not necessary to place a recording
thermometer in the refrigerated storage area because you
manually monitor and record the temperature at a
frequency that substantiates that any pathogens cannot
grow in the food
To permit cleaning, the system's ducts have cleanout doors
so that you can access the interior
The system is made of material that is compatible with the
chemicals and method used for cleaning
The capacity and design of the system is adequate for the
conditions of the facility or conveyance
The system's sensing device accurately measures the
conditions in the facility. The device also activates and de-
activates the system to maintain the temperature and
humidity at the levels you have set
Sub-section 66(1): Removal and disposal of contaminated materials and

waste
You have means to remove and dispose of contaminated material and
waste from your establishment
If necessary to prevent contamination of the food, the establishment is
equipped with drainage, sewage, and plumbing systems that function
as intended
Examples:
The drainage and sewage systems can accommodate the
volume and type of effluent produced in your establishment,
allowing for constant fluid removal with no pooling
Drainage and sewage systems are equipped with traps and
vents to prevent backflow
For conveyances where fish is handled, such as fishing vessels,
the vessel is equipped with a drainage system to prevent
discharge of untreated sewage into the surrounding waters
In addition, if you slaughter:
food animals, you ensure the collection, sanitary handling,
storage and disposal of inedible products, for example,
feathers, hides, hair
bovines, you ensure the collection, sanitary handling,
storage and disposal of specified risk material, including
solids recovered from waste water, is done according to the
requirements of the Animal Health Regulations
Sub-section 66(2): Frequency and manner of removal and disposal

You remove and dispose of contaminated materials and waste at a
sufficient frequency and in a manner that prevents contamination of
the food
Examples:
You remove waste and contaminated materials at a set
frequency, or more often if necessary so that they do not
overflow
You remove contaminated materials and waste from the
establishment using predetermined routes
You construct effluent or sewage lines such that they do
not pass directly over or through production areas, unless
you take measures to prevent risk of contamination of the
food
You only allow designated employees to remove
contaminated materials and waste. These employees wear
appropriate clothing, such as overalls, gloves and boots,
when removing the contaminated materials and waste
For fishing or harvesting vessels, you dispose of sewage in
a manner that does not present a risk of contamination to
the surrounding waters
For additional information refer to the guidance material on
Preventing cross-contamination
dispose inedible plant material, fertilizer bags, and agricultural

chemicals at a set frequency
dispose waste from portable toilets and outdoor facilities away
from the growing and harvest site
cover waste containers and keep them away from your water
source as well as the growing and harvesting siteAssistant
× CFIA Virtual
do not reuse empty agricultural chemical containers
do not leave culled fresh fruits or vegetables to rot near the

production site
Sub-section 67(1): Hand cleaning stations, lavatories, showers, drinking

water stations, break rooms and change rooms
If necessary to permit hygienic practices and prevent conditions which
may result in the contamination of food, the establishment is equipped
with
hand cleaning and sanitizing stations
lavatories
showers
drinking water stations
break rooms; or
change rooms
If you have hand cleaning and sanitizing stations, lavatories, showers,
drinking water stations, break rooms, and change rooms, they are
adequately equipped
Examples:
The change rooms have storage for street clothing that is
separate from storage for protective clothing to be worn
during food production
The lavatories have toilet paper
The sanitizing stations for hands and footwear are at the
appropriate chemical concentration for their intended
purpose and are approved for use in food establishments
Hand-washing notices are posted in lavatories and at the
entrances to food production areas
you
ensure there is hand sanitizer, soap, or wipes, and that

there are receptacles to collect wastewater

drinking water stations, break rooms, and change rooms in the
establishment, they are
appropriate in number and size for the number of persons using
them
Examples:
There are sufficient hand washing and sanitizing stations
so that employees can wash their hands as often as
needed. The lavatories have sinks of a size that permit easy
and effective hand washing

located in the establishment so that they are readily accessible to
the persons using them
Examples:
The hand washing and sanitizing stations are located at
entrances to production areas, in close proximity to the
lavatories, and anywhere else deemed necessary

prevent contamination of a food, sanitizing
Examples:
The hand cleaning stations, lavatories, showers, drinking

water stations, break rooms and change rooms:
are made of materials that are durable
have surfaces that are smooth, do not flake, and are
non-absorbent
Sub-section 67(2): Specifics for hand cleaning and sanitizing stations

The hand cleaning and sanitizing stations permit effective cleaning of
hands
Examples:
The hand cleaning stations
provide water at a temperature that is
comfortable for the hands
warm enough to soften residues on hands and allow
the soap to produce the lather needed to remove
waste and contaminants
are equipped with
liquid soap
equipment or supplies that can dry hands in a sanitary
manner; and
waste receptacles
The water pressure is strong enough to allow for dirt and
contaminants to be easily removed from the hands
Where hand cleaning and sanitizing stations do not use water,
you ensure they are equipped with a solution that allows for the
effective removal of waste and contaminants
Furthermore, if you grow or harvest fresh×fruits or vegetables
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the hand cleaning and sanitizing stations are equipped with
water that is comfortable to wash hands, soap and paper

towels; or
water, paper towels and hand sanitizer; or
hand wipes and hand sanitizer
Sub-section 67(3): Location and maintenance of lavatories

The lavatories are located and maintained so that they do not present
a risk of contamination of a food
Examples:
You establish an anteroom or an outer foyer between the
lavatories and the areas where you manufacture, prepare,
store, package or label food, or where you slaughter food
animals
portable or non-portable toilets are on-site; or if they are

located off-site, transportation to them is provided
Sub-section 68: Areas for inspector's use

At the request of the inspector, you provide them with an area to
exercise their powers and perform their duties and functions under the
SFCA (Safe Foods for Canadians Act). You ensure that the area is
readily accessible
appropriately equipped; and
appropriate in size
Examples:
The area where the inspector to exercise
× their powers and
perform their duties and functions
can be accessed safely, is unobstructed, and is

conveniently located
is appropriately equipped such that it has
adequate lighting for proper inspection
an electrical outlet
an inspection table, platform, or rack, as
appropriate; and
a means for waste disposal
has sufficient space for the inspector to carry out their
tasks with ease and without risk of personal injury
Section 69: Availability of office, lockers and cabinets for inspectors in

meat products and processed egg products establishments
If you manufacture, prepare, store, package or label, meat products or
processed egg products, within the establishment, you provide the
inspector with
a furnished office to exercise their powers and perform their duties
and functions under the SFCA (Safe Foods for Canadians Act). You
ensure that the furnished office is
readily accessible
appropriately equipped and
appropriate in size
lockers and cabinets that are
readily accessible
appropriate for the protection and storing of the inspector's
equipment and documents
access to a lockable storage facility or equipment that is
appropriate for the protection, preservation
× CFIAand
Virtualstoring
Assistant of
samples
Examples:
The office can be accessed safely, is unobstructed, and is
conveniently located
The office has
a desk and chair
lighting, heating, and cooling capabilities
an electrical outlet
a means for waste disposal; and
internet access
The office is sufficient in size and its furnishings and
amenities are sufficient in quantity to accommodate the
number of inspectors expected to be on location at the
same time
In addition to the above, if your establishment is used to slaughter

food animals
the furnished office is private; and
the inspector also has access, within the establishment, to
a lavatory
a shower; and
a change room
Sub-sections 70(1) and (2): Water, steam and ice that may come into
contact with a food
Any water that may contact food is
potable, unless there is no risk of contamination of the food if it is
not potable
protected against contamination
Examples:
You use a municipal water source for any water that may
come into contact with the food
If you use water other than municipal water, you collect
water samples and have them tested by an accredited
laboratory to determine whether the water is potable
If you use recirculated or reclaimed water, you treat,
monitor, and maintain it to prevent contamination of the
food
You make sure that the seawater used to rinse is not a
source of contamination
You make sure that the water distribution system within
the establishment is enclosed and protected from
contaminants
If you use a well, the well head is protected and securely
covered
on Water for use in the preparation of food
you
take into consideration the water source, its intended use,

and its method of delivery
examples of water source include: municipal, well,
ponds, dugouts fed by groundwater, rainwater, lakes
examples of 'intended use' include: irrigation,
agricultural chemical or commercial fertilizer
application
examples of methods of delivery include: overhead,
spray, drip, trickle, furrow
use potable water in the final rinse to remove any surface

contaminant before placing the fresh fruits and vegetables
in the package
Any steam or ice that may come into contact with the food, unless it
does not present a risk of contamination of the food, is
potable; and
protected against contamination
Examples:
When you store ice in an ice machine, you ensure that the
machine doors are kept closed when the machine is not in
use
the ice you use to remove field heat or to package the fruits
or vegetables does not contaminate the fresh fruits or
vegetables
Sub-section 70(3): Cross-connections between water systems

Any systems that supply water that might come into contact with food
are not cross-connected with any other system unless you take
measures to eliminate any risk of contamination to the food that may
result from the cross-connection
Examples:
If there are cross-connections between systems
they are only between potable water systems that are
protected against contamination, or water systems that do
not present a risk of contamination of food
there are measures in place, such as filtration or ultraviolet

lights, to eliminate the risk of contamination of the food
Hoses or taps have back-flow or back-siphonage prevention
devices
Preventing water backflow
Sub-section 70(4): Water given to food animals

Water or other sources of hydration that you provide to food animals
that are intended to be slaughtered in the establishment do not
present a risk of
injury to the health of the food animal, or
contamination to any meat products that may be derived from the
food animal
Examples:
You only give potable water to the food animals or
You give the food animals non-potable water, if you can
demonstrate that it does not present a risk
contamination of the meat product derived from them
Sub-section 71(1): Supply of water, steam and ice

As appropriate to the food and activity you are conducting, and if
applicable to the food animal intended for slaughter, the establishment
is supplied with
water that is adequate in quantity, temperature, pH (potential
Hydrogen) and pressure
steam that is adequate in quantity and×pressure;
CFIA Virtualand
Assistant
ice that is adequate in quantity
Examples:
The water you use is sufficient to
prepare food, such as washing, rinsing, growing and
harvesting
clean and sanitize the facility or conveyance; and
allow all animals to hydrate themselves as needed
You use pH (potential Hydrogen) water filters to adjust the
water pH (potential Hydrogen) to a level that is adequate
for the food and for the cleaning products you use for
sanitation
The steam you use is sufficient to
clean and sanitize conveyances or equipment; and
prepare food, such as running retorts or other
processing equipment
The ice you use is sufficient to
use in the preparation of food; and
keep cool samples that are to be sent to the laboratory
for analysis
Sub-section 71(2): Treatment of water, steam or ice

Any treatment of water, steam or ice that you use is applied in a
manner that does not present a risk of contamination of the food
Examples:
The water treatment chemicals are appropriate for the food
and their intended use, and you use them in accordance with
the manufacturer's instructions
× CFIA
The water filtration systems are cleaned regularly to prevent
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the buildup of organic materials and bacterial growth
5.0 Sanitation, pest control and non-food

agents
Rationale
To prevent the contamination of the food that you manufacture, prepare,
store, package or label it is crucial that the establishment and any
conveyance or equipment be kept clean and in a sanitary condition and
that any pest be prevented from entering the establishment. However, if
you are not careful, the manner in which you clean and sanitize the
establishment, the type of sanitizer or non-food chemical agents that you
use and the manner in which you prevent the entry of pests into your
establishment can be also be a source of contamination to the food. In
addition to the above, if you grow or harvest fresh fruits or vegetables, it is
important that the agronomic inputs you use are suitable for their intended
use and the way in which you use them do not pose of a risk of
contaminating the fresh fruits or vegetables.

comply. For best practices on how to comply, guidance materials have been
hyperlinked throughout the examples boxes.

Subsection 50(1): Clean and sanitary establishment, conveyances or

equipment
You keep the establishment clean and in a sanitary condition
You keep any conveyance or equipment in the establishment used for
manufacturing, preparing, storing, packaging or labelling of food or
slaughtering of food animals clean and in a sanitary condition
Examples:
The establishment and conveyance or equipment are free from
the accumulation of dust, dirt, food residue, grease and other
debris that may contaminate the food
You visually inspect the establishment and conveyances or
equipment to confirm that they are clean
You conduct environmental swabbing of the establishment and
conveyances or equipment to test for the presence of
pathogens
With respect to the slaughter of food animals, you clean and
disinfect holding pens to reduce any source of pathogens that
could contaminate meat products derived from a food animal
you visually inspect the field to make sure that it is free from
debris and any foreign material that may contaminate the fresh
you make sure that the surfaces of conveyances or equipment
used in the growing or harvesting of fresh fruits or vegetables
are cleaned and, if necessary, sanitized in case they have been

soiled by birds or other wildlife
prior to use, you clean and, if necessary, sanitize
the tools used for planting, cultivating, growing,
harvesting, field packaging of fresh fruits or vegetables or
from trailers or
the wagons used to move the fresh fruits or vegetables on
the farm
Subsection 50(2): The cleaning and sanitizing activities do not present a

risk of contamination to the food
You clean and sanitize the establishment as well as any conveyance or
equipment in a manner that does not present a risk of contamination
to the food
Examples:
You follow the manufacturer's instructions so that the
sanitation chemicals are applied at the correct concentration,
for the correct contact time, and removed or rinsed as required
You remove unprotected food and packaging material and
protect the food contact surfaces before you begin cleaning or
sanitizing
You clean equipment, including containers used for
contaminated materials and waste in a designated area away
from food preparation
You check that the cleaning and sanitation was effective by
visual inspection and chemical residue or microbiological
testing of the food contact surfaces and the finished food
Cleaning and sanitation program
clean and sanitize the conveyance or equipment in an area that

will not contaminate the fresh fruits or vegetables in field
Section 51: Presence of animals in the establishment and facility or

conveyance
You protect the establishment against the entry of any animal that
presents a risk of contamination to the food
In the case of any land that forms part of your establishment, you only
use measures that are reasonably practicable to prevent the entry of
those animals onto the land
Examples:
The roof, air intakes, foundation, walls, floors, drains, doors and
windows of your facility or conveyance prevent the entry of
animals, such as insects, rodents, birds or other vermin
You detect and immediately eliminate any pests in your facility
You use pest control measures that will discourage pests from
harbouring
in or around the facility; and
on any land that forms part of your establishment where
you manufacture, prepare, store, package or label food
Pest control
you use nets, fences or sound devices to deter animals that

may contaminate the fresh fruits or vegetables during the
growing, harvesting or field packing × CFIA Virtual Assistant
you eliminate or reduce the areas around the field where pests
can harbour, such as junk piles, long grass, bushes, garbage,
and unused machinery
You do not allow any animal into the facility or conveyance unless the
animal is:
a food that is intended to be manufactured, prepared, stored,
packaged or labelled in the facility or conveyance
a food animal that is intended to be slaughtered in the facility or
conveyance regardless of whether the meat product that may be
derived from it is intended to be exported or sent or conveyed
from one province to another; or
an animal that is intended to be used in the manufacturing or
preparing of a food in the facility or conveyance
Examples:
You allow live lobsters or crabs, edible insects, clams into
the facility or conveyance because you intend on
manufacturing, preparing, storing packaging or labelling
them as food
You allow bees in a greenhouse because you are using
them for pollination
You allow bees in the facility or conveyance where you are
using them to produce honey
Any measures that you take to comply with section 51 above, which
relates to protection from entry of animals into the establishment, do
not present a risk of contamination of a food that you are
manufacturing, preparing, storing, packaging or labelling
Examples:
You use pest control products and devices in a manner that

does not contaminate the food
You regularly check and empty any pest control devices in
manner that will not contaminate the food
You do not use animals as a means of pest control in your
establishment
Section 52: Identification, suitability and use of sanitizers, agronomic

inputs and non-food chemical agents
You properly and clearly identify all sanitizers, agronomic inputs and
non-food chemical agents that are in the establishment
Examples:
If labels or tags are used, they are clear and legible
You colour code the containers so you can differentiate them
If you transfer any sanitizers, agronomic inputs or non-food
chemical agents into different containers, you identify each
container
The sanitizers, agronomic inputs and non-food chemical agents are

suitable for their intended use and do not present a risk of
contamination of the food
Examples:
The oil that you use to lubricate equipment that comes into
contact with food is food grade
The sanitizers and cleaners that you use on food contact
surfaces are suitable for use on food contact surfaces and
would not contaminate the food
You use non-food chemicals that are appropriate for their
application. For example, use sanitizers to kill pathogens, and
use cleaning products to remove dirt, food residue and other

substances from food contact surfaces
use agricultural chemicals that are approved for use on the

crop on which you are applying them
ensure that mulch and row cover materials are clean, free of
excrement, heavy metals, glass, metal, wood preservatives or
agricultural chemicals
use commercial fertilizers, pulp sludge and soil amendments
that do not contain heavy metals such as mercury, arsenic or
lead
You handle and use sanitizers, agronomic inputs and non-food

chemical agents
in a manner that does not present a risk of contamination to the
food; and
according to any manufacturer's instructions
Examples:
You use sanitizers, cleaners and disinfectants on your food
contact surfaces such that there is no contact of the
sanitizer, cleaner or disinfectant, including residual contact,
with the food
You follow the manufacturer's instructions on contact time,
temperature and concentration for sanitizers and non-food
chemical agents
you
use properly composted manure on the field where you are
growing the fresh fruits or vegetables
use the correct application interval for agricultural

chemicals, manure and compost to ensure there is
sufficient withdrawal time before harvest
follow the manufacturer's instructions on the time interval
and concentration for agricultural chemicals
6.0 Conveyances or equipment

Rationale
Proper use of conveyance or equipment minimizes the risk of food
contamination as well as undue stress, discomfort, harm, or injury to food
animals. The use of faulty, inappropriate, or poorly installed conveyances or
equipment to handle, treat, or process a food or handle a food animal may
result in leaching of harmful chemicals, suffering of restrained food
animals, and improper cleaning and sanitizing, among others.



Paragraphs 53(a) and (e): Use and function of conveyances or equipment

The conveyances or equipment that you use to manufacture, prepare,
store, package or label food
are appropriate to the food and activity you conduct; and
Examples:
Before using a conveyance or equipment, you verify that it
is functioning as intended by the manufacturer
If you use the same piece of equipment for more than one
type of food, you ensure that the equipment is appropriate
for each type of food
In addition, if you slaughter a food animal, the conveyances or

equipment that you use to slaughter them
are appropriate to the food animal and the activity you conduct;
and
Examples:
Before using a conveyance or equipment to slaughter a
food animal, you verify that it is functioning as intended by
the manufacturer
You adjust the equipment to the size and/or type of food
animal you are slaughtering

Paragraph 53(b): Design, construction, and maintenance of conveyances
or equipment
The conveyances or equipment that you use to manufacture, prepare,

store, package or label food or slaughter food animals are designed,
constructed, and maintained to prevent contamination of the food
Examples:
The conveyances or equipment you use are designed,
constructed and maintained to
where necessary, exhaust to the outside of the facility to
prevent excessive condensation
where necessary, permit proper drainage from the
equipment and, where applicable, are connected directly to
drains
have no internal horizontal ledges that have hidden or
hard-to-clean areas
have protective shields, lids or covers to prevent
contamination
avoid contaminating the food if there were failure of any
parts
permit effective cleaning to prevent contamination from
dust
You install equipment with sufficient space around it to permit
its proper operation, maintenance, and cleaning
You perform preventive maintenance on conveyances or
equipment you use to make sure the equipment continues to
function as intended and to reduce the risk of contamination
maintain equipment such as hand-held cutting and trimming

tools in good condition × CFIA Virtual Assistant
check that the harvesting equipment for broken, damaged,

corroded parts
repair or do not use any broken or damaged equipment
Paragraph 53(c): Materials used in construction and maintenance of

conveyances or equipment
The conveyances or equipment you use to manufacture, prepare,
store, package or label food or slaughter food animals is constructed
of and maintained using materials that are suitable for their intended
use
Examples:
The conveyance or equipment is made of material that is not
affected by the food. For instance, salt or food acids may have a
negative effect on some materials
You repair the conveyance or equipment using spare parts that
are approved or recommended by the manufacturer
If the material used in the construction or maintenance of conveyances

or equipment presents a risk of contamination to the food, the
material is
corrosion-resistant
durable
prevent contamination of the food, sanitizing, unless the
equipment is intended for single-use; and
free of noxious constituents
Examples:
You avoid using the following material
porous substances such as cast iron or wood, because

they are difficult to clean and may harbour biological
hazards
galvanized material to handle acidic food, because the
acid reacts with the zinc coating to form salts that can
be absorbed by the human body–excessive
consumption of these salts may be harmful to
consumers
lead-based paints as decoration or glaze on
conveyances or equipment, because they could leach
into the food
non-stick coatings, because they deteriorate after
multiple uses–when scratched, the coating particles
may contaminate the food, while the grooves formed
may allow for biological hazards to grow
the light fixtures on conveyances or equipment that you

use during harvest
are constructed of material that is shatterproof; or
are covered to prevent glass from falling onto the fresh
Paragraph 53(d): Instruments used to control, indicate, and record

parameters
store, package or label food or slaughter food animals are equipped
with instruments to control, indicate and record any parameters that
×
are necessary to prevent contamination of theCFIA Virtual Assistant
food
Examples:
As applicable, your conveyance or equipment has instruments

that control, indicate, and record parameters that
accurately measure the addition of ingredients,
preservatives or nutrients and additives
detect metal fragments based on type of food, target
metal, and anticipated size
record critical processing times and temperatures, and
are specialized in measuring the pH (potential Hydrogen)
and sugar concentrations, such as pH (potential Hydrogen)
meters and refractometers
use instruments that control the application of the agronomic

inputs
Paragraph 53(f): Accessibility for cleaning and sanitizing, maintenance

and inspection of conveyances or equipment
store, package or label food or slaughter food animals are accessible
for cleaning, sanitizing, maintenance and inspection
If necessary, the conveyance or equipment can be disassembled for
cleaning, sanitizing, maintenance and inspection
Examples:
You are able to access the parts of the conveyance or
equipment that come into contact with food or food contact
surfaces
You install and arrange your conveyances or equipment such
that you can easily reach them and have enough
× CFIA room to clean
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them
You are able to disassemble the conveyance or equipment for

cleaning and sanitizing
Cleaning and sanitation program
the equipment that you use to grow or harvest, such as the

blade or cutting head of a harvester or cultivator/sprayer
panels, is easily accessible for cleaning
Paragraph 53(g): Use, maintenance, and calibration of conveyances or

equipment
store, package or label food or slaughter food animals are used,
maintained and, if necessary, calibrated
according to the manufacturer's instructions; and
in a manner that does not present a risk of contamination of the
food
Examples:
A qualified employee or a service contractor calibrates the
conveyance or equipment
You do not conduct maintenance and food preparation in
the same room and at the same time
You move the conveyance or equipment from the food
preparation room to the maintenance area to perform
maintenance and calibration activities
you × CFIA Virtual Assistant
calibrate the conveyances or equipment according to the

manufacturer's instructions and, if required, before every
use. Examples of conveyances or equipment that you may
need to calibrate include:
agricultural chemical applicators
seed treaters
granular/liquid applicators, and
manure or fertilizer spreaders
Paragraph 53(h): Food contact surfaces of conveyances or equipment

The surfaces of the conveyances or equipment that may come into
contact with food and which may present a risk of contamination of the
food are
smooth
free from pitting, cracks and flakes; and
non-absorbent
Examples:
You avoid using the following material
porous substances such as cast iron or wood, because
they are difficult to clean and may harbour biological
hazards
be absorbed by the human body – excessive
consumers
non-stick coatings, because they
× deteriorate after
multiple uses – when scratched, the coating particles
may contaminate the food, while the grooves formed

may allow for biological hazards to grow
Section 54: Conveyances or equipment used for handling contaminated

materials, waste or other inedible things
The conveyances or equipment that you use for handling any
contaminated materials, any waste, or any other inedible things, if they
come into contact with those materials, waste and things:
are only used for that purpose
are identified as being reserved for that purpose; and
meet the applicable requirements found in section 53 above
pertaining to conveyances or equipment that are used for
manufacturing, preparing, storing, packaging or labelling food or
slaughtering of food animals
Examples:
For the conveyances or equipment that you use for the
collection and removal of contaminated material, waste or
other things
you identify them for that purpose by labelling and/or
colour coding
employees are aware of the system used to identify
equipment reserved for handling contaminated
materials, waste, or other inedible things
If you slaughter bovine species, you have conveyances
or equipment dedicated to specified risk material
Section 55: Restraining equipment for food animals

If you slaughter food animals, you use restraining equipment on
animals while they are being handled and assessed, and during their
ante-mortem examination and inspection
7.0 Loading, unloading, and storage

Rationale
Receiving, loading, transportation, storing, and handling of food, non-food
items, and food animals are inherent to the food production lifecycle.
Failure to properly perform these activities may result in contamination of
food by biological, chemical and physical hazards.

In addition, key terms throughout the text have also been hyperlinked to
the SFCR (Safe Food for Canadians Regulations) glossary.

Section 72: Conditions of conveyances used to convey food

Any conveyance that is used to carry food to or from your
establishment, and that is loaded or unloaded at the establishment
is designed, constructed and maintained to prevent contamination

of the food
Examples:
The conveyance is capable of protecting the food from
contamination coming from the exterior environment
In the case of bulk tankers, the conveyance is designed and
constructed to permit complete drainage
Before you load or unload the food, you make sure that
there are no defects or damaged parts that may present a
risk of contamination to the food
you
you use conveyances that are covered or secured with a

protective covering, such as a tarp or plastic sheeting

establishment, and that is loaded or unloaded at the establishment
is capable of maintaining the temperature and humidity at levels
that are appropriate for the food; and
if necessary to prevent contamination of the food, is equipped with
instruments that control, indicate and record temperature and
humidity levels
Examples:
The conveyance is capable of maintaining refrigerated food
at a temperature between 0°C (Celsius) and 4°C (Celsius)
and frozen food at −18°C (Celsius) or less
If necessary, the conveyance also× has instruments that can
create records to demonstrate that the temperature is
being maintained during transit

establishment, and that is loaded or unloaded at your establishment
does not contain
any animals, other than a food animal that is intended to be
slaughtered in the facility or conveyance
pest control products, as defined in the Pest Control Products Act;
or
any other material or substance that presents a risk of
contamination of that food
Examples:
You do not co-transport food with animals, pest control
products or anything else that may contaminate the food

establishment, and that is loaded or unloaded at your establishment
is clean and in a sanitary condition at the time of unloading or
loading
Examples:
You request information on the previous materials or
things that were carried in the conveyance
If the conveyance was previously used to transport live
animals, you request that the conveyance is sanitized to
prevent contamination of the food and the transfer of live
animal odours
Prior to unloading and loading food onto a conveyance
you request proof that the conveyance
× CFIA Virtualwas cleaned
Assistant
and, if necessary, sanitized. Proof could include a
cleaning certificate, wash ticket or letter of guarantee

prior to loading or unloading the food
you visually inspect the conveyance for cleanliness
You do not load or unload the food if the conveyance is in
poor or unsanitary condition
on Cleaning and sanitation program
The material that is used to construct and maintain the conveyance is

suitable for the intended use of the conveyance
Examples:
The conveyance is made of material that is not affected by the
food or its packaging; food that are high in salt or acidic may
have a negative effect on some materials
You repair the conveyance using spare parts that are approved
or recommended by the manufacturer
If the material used to construct or maintain the conveyance presents

a risk of contamination to the food, the material is:
durable
prevent contamination of the food, sanitizing; and
free of noxious constituents
Examples:
When the material could present a risk of contamination to
the food, you avoid using the following material
porous surfaces, such as wood and cast iron, because
they are difficult to clean and× may
CFIA harbour biological
Virtual Assistant
hazards

be absorbed by the human body–excessive
consumers
lead-based paints on conveyances, because they could
leach into the food
Section 73: Unloading and loading a food or food animal at an

establishment
You unload food from the conveyance at the establishment in a
manner that does not present a risk of contamination to the food
Examples:
You examine the carrier and surrounding area for visible signs
of contamination before unloading or loading the food
You seal the conveyance to the building to prevent pests or
other hazards from entering the conveyance or establishment
You are cautious when using forklifts and other unloading
equipment as they can damage the food or its packaging
You unload refrigerated or frozen food from the conveyance
and move them directly to the appropriate storage to prevent
deterioration and spoilage
You receive and unload food only in the designated receiving
area
You receive and unload food separately from non-food
chemical agents
You load food onto the conveyance at the establishment in a manner

that does not present a risk of contamination to the food
Examples:
You arrange the food in the conveyance in a manner that
prevents damage to the food
You properly seal the conveyance to the building to prevent
outside pests or other hazards from entering the establishment
and conveyance
You load food that requires refrigeration or freezing directly to
a pre-cooled or pre-frozen conveyance
make sure that when the fresh fruits or vegetables are loaded
onto the conveyance that they do not come into contact with
food or other things that may be a source of contamination
You unload and load a food animal that is intended to be slaughtered

from or onto a conveyance at your establishment in a way that does
not cause a risk of contamination to the food
Examples:
You visually examine the conveyance and the surrounding area
for potential sources of contamination before unloading the
food animal
You receive and unload food animals only in the designated
receiving area
Sub-section 74(1): Storing food and non-food items

You store food in a manner that does not present a risk of
contamination of the food
You follow "first in, first out" stock rotation principles to

minimize deterioration and spoilage
You use caution when storing food so they do not become
punctured or damaged during storage
You place food on pallets off the floor or ground or on shelves
to protect them against contamination from pests, including
insects, rodents, and other vermin
If necessary, you install shelving units away from walls to allow
for easy cleaning and to prevent pests from accessing the food
You do not store food that has passed its best before date
store the harvested fresh fruits or vegetables separate from

equipment, fuels, agronomic inputs, starter products and other
non-fresh fruit or vegetable things
store harvested fresh fruits or vegetables and those that are
market ready separate from each other
store light sensitive fresh fruits or vegetables, such as potatoes,
in the dark
store seeds used for sprout production off the floor or ground
to prevent them being contaminated by pests, including
insects, rodents, and other vermin
You store the following non-food items in a manner that does not
present a risk of contamination of the food
conveyances
conveyances or equipment
sanitizers and chemical agents
agronomic inputs and starter products× CFIA Virtual Assistant
packaging materials and labels; and
any other thing that is used in the manufacturing, preparing,

storing, packaging or labelling of the food
Examples:
You store conveyances or equipment
according to the manufacturer's instructions
in designated locations that are clean and away from
employee traffic and food production areas
in a manner that will discourage pests from living in
the storage area
You store sanitizers and chemical agents
in a designated room or area, away from food
production, that is dry and well ventilated
You store packaging material and labels
using "first in", "first out" principles as they may
deteriorate and become unsafe over time
under proper conditions, as they may be sensitive to
temperature, humidity, and light
off the floor or ground to prevent contamination by
pests, including insects, rodents, and other vermin
You store personal items so that they are not a source of
contamination to the food
You store protective clothing in designated locations and
off the floor so that they do not get contaminated and are
accessible
you
store starter products and agronomic inputs

in designated areas that is dry and well ventilated
away from the growing, harvesting and storage of
fresh fruits or vegetables
8.0 Competency
Rationale
Competencies and qualifications are important for supporting food safety
awareness and practices, for mitigating hazards that may contaminate the
food, promoting animal welfare for the food animals intended for
slaughter and for complying with the regulatory requirements.

comply. Key terms throughout the text have been hyperlinked to the SFCR
(Safe Food for Canadians Regulations) glossary.

Section 75: Competencies and qualifications
Any person involved in the manufacturing, preparing, storing,

packaging or labelling of a food or in the slaughtering of a food animal
has the competencies and qualifications necessary to carry out their
duties
Examples:
You determine what training and knowledge is required for
each employee based on the tasks they will perform
The employees, including contractors, have the necessary
technical knowledge to perform their specific duties. This
technical knowledge may include
monitoring critical control points (CCPs)
measuring of ingredients
detection of defects in food
calibrating, maintaining and operating equipment
receiving and handling food animals
duties defined within a post-mortem examination program
operating a stunning device for food animals
You provide the employees, including contractors, with the
training necessary for them to carry out their duties. This
training may include
preparing of food, as appropriate to their duties
procedures for preventing cross-contamination
allergen prevention
Hazard Analysis Critical Control Point (HACCP)
handling non-food chemical agents
equipment calibration
purchasing and receiving food and supplies
personal hygiene practices
sanitation of establishment and equipment
maintenance of the establishment, facility and equipment

good hygienic practices (GHP)
The employees, including contractors, have the necessary
accreditations or certifications necessary for their duties and
the accreditations or certifications are valid during the time the
employees are performing their duties. Examples of duties
where accreditation or certification may be necessary include:
developing a scheduled process for canned low-acid food
identifying food safety hazards and control measures
operating a thermal processing equipment (a pasteurizer
or retorting equipment)
humane slaughter
performing pest control activities
performing grading activities
calibrating, servicing or repairing equipment
managing workplace hazardous materials
The training of employees includes an evaluation to ensure the
training was effective
You provide training when changes to your food business occur
or when deviations arise due to lack of competencies or
qualifications
You maintain the competencies and qualifications of your
employees by providing them refresher training as needed
Furthermore, if you grow or harvest fresh fruit or vegetables
as appropriate to the their duties, the employees, including

offshore workers and contractors are trained in
Good Agricultural Practices (GAP)
calibration and maintenance of farm and production site
equipment
production site equipment cleaning and maintenance

procedures (for example, cutting and trimming tools,
clippers, knives)
application methods for agronomic inputs
harvesting procedures
sorting, grading, packing, repacking and wholesaling
procedures
procedures for preventing cross-contamination from other
non-produce activities that occur at the establishment (for
example, food processing, cattle operation)
proper licencing and knowledge to operate and use farm
vehicles and harvesting equipment
9.0 Hygiene
Rationale
It is important that you take into consideration the following factors related
to the persons in your food business as they may become a source of
potential contamination to a food or affect the welfare of food animals
intended for slaughter. These factors include, but are not limited to:
clothing, footwear and protective coverings;
personal cleanliness;
behaviour;
communicable disease, illness, symptoms and
× lesions. CFIA Virtual Assistant


comply. Key terms throughout the text have been hyperlinked to the SFCR
(Safe Food for Canadians Regulations) glossary.

Section 76: Clothing, footwear and protective coverings

Any person who enters or is in an area of the establishment where you
manufacture, prepare, store, package or label food, or where you
slaughter a food animal is wearing clothing, footwear and protective
coverings such as gloves, hairnets, beard nets and smocks, that are
in good condition
clean and in a sanitary condition
appropriate for the food
appropriate for the activity being conducted
Examples:
You determine what protective coverings are necessary
based on the risk to the food and the activity, and advise
employees of their responsibility to wear them
You make sure that the clothing, footwear and protective
coverings are in good condition and are clean and in
sanitary condition by requiring that the employees,
including contractors and visitors
remove them during breaks × CFIA Virtual Assistant
change them as necessary

regularly wash them if they will be re-used

Depending on the food and activity being conducted,
clothing, footwear and protective coverings are
worn within the area of the establishment for which
their use is needed to prevent risk of contamination to
the food
clean at the start of the shift and changed during the
shift, as required
made of materials which are able to be cleaned and
sanitized, if re-used
not re-used if they are intended for one-time use
Section 77: Personal cleanliness and hand washing

To prevent the contamination of the food, any person who enters or is
in an area of the establishment where you manufacture, prepare,
store, package or label food or where you slaughter a food animal
maintains personal cleanliness
Examples:
Personal cleanliness can be maintained by
keeping nails short and clean
not wearing dirty or torn street clothes even if they are
worn under a smock
regularly bathing or showering
washing hair
cleaning hands to remove any visible dirt and, if necessary,
sanitizing hands to reduce the number of microorganisms
to a safe level × CFIA Virtual Assistant
sanitizing hands when handling ready-to-eat food or
surfaces that contact ready-to-eat food
To maintain personal cleanliness, the person cleans and, if necessary,

sanitizes their hands
immediately upon entering the area
immediately after using the lavatory
immediately before beginning to conduct an activity, and
at a frequency appropriate for the food and the activity being
conducted
Examples:
You determine the need and the frequency of cleaning and
if necessary, sanitizing, of hands based on the risk to the
food and the activity being conducted
Section 78: Hygienic behaviours and habits

Any person who enters or who is in an area of the establishment where
you manufacture, prepare, store, package or label food or where you
slaughter a food animal refrains from
spitting
chewing gum
using tobacco products
eating
unnecessarily contacting the food and
acting in any other way that presents a risk of contamination of the
food
Examples:
Other acts that may present a risk of contamination of the
food include
"horse playing" in areas where food is stored or
prepared
sucking on candies or cough medicine while working

wiping hands on clothes
scratching of the head and/or face
placing fingers in or around the mouth or nose
brushing up against packaging liners
drinking while working on a food production line
you
may allow employees to drink water under certain

circumstances, however you need to make sure that it is
done in a manner that does not present a risk of
Section 79: Wearing and using objects and substances

Any person who enters or is in an area of the establishment where you
manufacture, prepare, store, package or label food or where you
slaughter a food animal refrains from wearing or using any object or
substance that may present a risk of contamination of the food
Examples:
Watches, necklaces, bracelets, earrings, fake nails, fake
eyelashes, pens, paper clips, pins, and buttons are objects that
may present a risk of contamination to the food
Objects that cannot be removed and present a risk of
contamination, including religious apparel, wedding bands,
medical alerts, are secured and, if necessary, covered
Substances that may present a risk of contamination to the
food such as hand cream, nail polish ×or CFIA
topical medicinal
Virtual Assistant
creams are not used if they present a risk of contamination to

the food
Section 80: Reporting of disease, illness, symptoms and lesions

Any person who works in an area where you manufacture, prepare,
store, package or label food or where you slaughter a food animal, and
who has a disease or illness, symptoms of a disease or illness, or has
an open or infected lesion, reports them to you
Examples:
You require any person, including visitors, contractors and staff,
that enters your establishment to report whether they have a
communicable disease, are a carrier of a communicable
disease, or have an open or infected lesion
You ensure that persons working in an establishment are aware
that they are required to report a disease or illness, symptoms
of a disease or illness, or presence of an open or infected lesion
to an identified responsible person in the establishment
You have a mechanism in place for employees to report their
condition to a responsible person in the establishment
Section 81: Persons with communicable diseases and lesions

If the person's condition presents a risk of contamination of the food,
the operator prevents any person from entering or being in an area of
the establishment where you manufacture, prepare, store, package or
label food or where you slaughter a food animal when they
are suffering from a communicable disease
are known to be a carrier of a communicable disease
have an open or infected lesion
Examples:
You have a process to determine whether a person with a
communicable disease or with an open or infected lesion
presents a risk of contamination to the food
You verify with any person that you suspect to have an
illness whether their condition may present a risk of
You require open wounds on exposed areas of the skin
such as the hands, arms, face, neck, and scalp to be
adequately covered with water proof dressing if the person
will be in food areas
If you determine there is a risk of contamination to the
food, your employees are prevented from working in areas
where food is exposed and handled; however, they may be
permitted to work in other areas of the establishment (for
example, in the warehouse operating a palletizer of
finished product in boxes) if you determine there is no risk
of contamination to the food
10.0 Investigation and notification,

complaints and recall
Rationale
× and
An effective complaint, investigation, notification recallAssistant
CFIA Virtual system allows
you to
identify and determine if any of the food you are responsible for
presents a risk of injury to human health or does not meet the
requirements of the Safe Food for Canadians Act and Regulations; and
notify the Canadian Food Inspection Agency without delay and remove
the food from distribution, retail sale or consumer use, or correct the
food at the point of sale when necessary
As a result, you will protect consumers from preventable health risks and
other issues relating to non-compliance and possibly reduce cost and
damage to your food business's reputation. A carefully prepared recall
procedure, along with a good traceability system, helps to ensure that the
foods you are responsible for can be effectively and efficiently recalled, if
necessary.

have been hyperlinked throughout the examples boxes. In addition, key
terms throughout the text have also been hyperlinked to the SFCR (Safe
Food for Canadians Regulations) glossary.
Subsection 82(1) and section 85: Investigation when food may present a
risk or does not meet the Act or Regulations
When you suspect that a food, including a food that you have
imported, presents a risk of injury to human health or is non-compliant
with the Safe Food for Canadians Act or its Regulations, you investigate
the matter immediately × CFIA Virtual Assistant
Examples:
You investigate the matter immediately when

a client notifies you that several consumers have reported
becoming sick after consuming your food
an employee working on one of your food processing lines
informs you that there appears to be large pieces of plastic
in some of the food on the line
a consumer who has a known allergy calls to say he has
experienced an allergic reaction after eating your food, and
the food's list of ingredients does not indicate the presence
of the allergen
Subsection 82(2) and section 85: Notification to the Canadian Food

Inspection Agency (CFIA)
If the investigation establishes that the food, including a food that you
have imported, presents a risk of injury to human health, you
immediately
notify the CFIA (Canadian Food Inspection Agency); and
take action to mitigate the risk
Examples:
The results of your investigation indicate that the food
contains harmful levels of a hazard (for example, Listeria
monocytogenes in a ready-to-eat food that supports its
growth). The food has been or could have been distributed.
You immediately:
contact your area's CFIA (Canadian Food Inspection
Agency) recall coordinator
ensure that any potentially harmful food is
immediately identified, detained and segregated
For additional information on notifying the CFIA and the

type of information to provide, refer to the guidance
material on Recall procedure: A guide for food businesses
Subsection 83(1) and section 85: Procedure for receiving, investigating

and responding to complaints
You prepare, keep and maintain a document that describes the food
complaint procedure you use for receiving, investigating and
responding to complaints related to food, including food you import
Examples:
You have documented food complaint procedures for
identifying a competent person to investigate the
complaint and forwarding the complaint to this person in a
timely manner
categorizing the complaint (for example, pre-set criteria
such as severity and level of risk)
examining the complainant's food sample or other food
with the same code
ensuring that the investigation and response to a
complaint is appropriate to the risk and takes into
consideration any existing knowledge on previous
complaints or complaint trends
You document when and how you review and update the
procedure
Subsection 83(2) and section 85: Implementing complaint procedures

and preparing and keeping complaint documents
Upon receiving a food complaint, including a complaint on a food that
you import, you implement the food complaint procedure
You prepare a document that describes the

details of the complaint
results of the investigation; and
actions you have taken based on the results of the investigation
Examples:
You prepare documents for all of the food complaints that
you receive
You collect and document the following
details of the complaint, including the
date the complaint was received
name, address, telephone number(s), e-mail of the
complainant
problem reported
common name of the food, package type and size,
lot code or unique identifier
results of the investigation, including the
name and title of the person responsible for
investigating the complaint
date and time of the investigation
investigation findings, such as what the problem is,
how it happened, source of the problem, any other
food that may be affected and reason
actions taken based on the investigation findings, including
any
action taken on the affected food and any other
potentially affected food, the date on which it was
taken, and the person responsible
action taken to correct the source of the problem, the
date on which it was taken, and the person responsible
details on the notification to the Canadian Food

Inspection Agency or other regulated parties (if
applicable)
You keep the document for at least two years after the day on which
you completed the actions you took as a result of the investigation
Subsection 84(1) and section 85: Written procedure for conducting a

recall
You prepare, keep and maintain a document that describes your recall
procedure for effectively recalling food, including food that you import
The recall procedure includes the names of
a contact person who is responsible for the recall procedure; and
a contact person who is responsible for conducting recalls
Examples:
You review your recall procedure regularly and update it as
necessary. Some of the updates may be based on the
results of your recall simulations
You document when and how you review and update the
procedure
Your recall procedure includes the following eleven steps
1. Assemble your recall management team
2. Notify the Canadian Food Inspection Agency
3. Identify all food to be recalled
4. Hold and segregate food to be recalled that are in your
control
5. Review the CFIA (Canadian Food Inspection Agency)
public food recall warning (if required)
6. Prepare the distribution list
7. Prepare and send the notice of recall
8. Verify and document the effectiveness of the recall

notification
9. Control the recalled food
10. Decide what to do with the recalled food
11. Choose a corrective and preventive measure
12. Conduct a post recall review
For additional information on developing a recall
procedure, refer to the guidance material on Recall
procedure: A guide for food businesses
Paragraph 84(2)(a) and section 85: Conducting a recall simulation

At least once every 12 months, you conduct a recall simulation that is
based on your recall procedure
Examples:
You conduct the recall simulation internally within your food
business
If possible, pick a lot code of a food that you know has
reached the consumer market
You locate the affected food, identify all clients that are
affected and ensure that your contacts are up to date
If the affected food was used as an ingredient in another
food, you also identify and segregate that food
Paragraph 84(2)(b) and section 85: Documenting your recall simulation

You prepare a document that describes the details of how you
conducted the recall simulation and the results of the simulation
You keep the document for two years after×theCFIA
day on Assistant
Virtual which the recall
simulation was completed
Examples:
Your document includes the following information
a description of the scenario you have chosen
the date and time of the simulation
the effectiveness of the recall simulation, such as
whether employees followed the recall procedure
whether all affected clients identified quickly and
whether you were able to reconcile the amount of food
that was recalled with the food that distributed
any problems you encountered during the simulation
when and how the identified problems were corrected and
who is responsible for those corrections
Subsection 84(3) and section 85: Notifying the Canadian Food Inspection
Agency when a food is recalled
If you determine that a food, including a food that is imported, should
be recalled because it presents a risk of injury to human health, you
immediately notify the CFIA (Canadian Food Inspection Agency)
Examples:
If the CFIA (Canadian Food Inspection Agency) was not involved
in your investigation or is unaware of the decision to recall, you
immediately contact your area's CFIA (Canadian Food
Inspection Agency) recall coordinator
For additional information on notifying the CFIA, refer to the
guidance material on Recall procedure: A guide for food
businesses
Subsection 84(4) and section 85: Implementing and documenting a recall
If a food, including a food that is imported, is the subject of a recall

because it presents a risk of injury to human health you
immediately implement your recall procedure
prepare a document that describes
the details of the recall
any information that substantiates the effectiveness of the
recall
You keep the document for a period of at least two years after the day
on which the recall was initiated
Examples:
You implement the recall procedure immediately after the
decision to recall a food was made or immediately after you are
requested to recall a food. A recall can be requested by your
supplier or by the CFIA (Canadian Food Inspection Agency)
Your document includes the following information
the date and time the recall procedure was implemented
the common name of the food, brand name, package type
and size, lot codes or unique identifier
the date when you contacted your clients
the method you used for contacting them, such as
telephone, e-mail, facsimile
the name of the person contacted at each of your clients'
offices
the action that each client has taken, which could include
returning the food to you
for each client and for each food and lot code or unique
identifier that was recalled
the quantity of food on site at the time of the recall
whether or not the food has been further distributed,

and if it has been further distributed, how much
whether the recall notification was effective
the method you used to determine the effectiveness of the
recall notification
For additional information on records, recall procedure, and
recall verification refer to the guidance material on Recall
procedure: A guide for food businesses
Date modified:
2022-05-26

Regulatory Requirements - Preventive Controls - Canadian Food Inspection Agency

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6/27/22, 6:29 PM Regulatory requirements: Preventive controls - Canadian Food Inspection Agency

Canada.ca > Canadian Food Inspection Agency > Preventive controls

Regulatory requirements: Preventive

SFCR (Safe Food for Canadians Regulations): Sections 82 to 85

The following provides an overview of the regulatory requirements in Part 4

Additional information on written Preventive control plans can be

The preventive control requirements in Part 4 of the Safe Food for

2.1 Responsibilities of operators

A. Operators who hold a licence to manufacture, process, treat, preserve,

Hazards identification, analysis, and control measures (refer to SFCR

Hygiene (refer to SFCR (Safe Food for Canadians Regulations)

B. Operators who hold a licence to slaughter food animals

Food animals, other than game animals

Hazards identification, analysis, and control measures (refer to SFCR

Hazards identification, analysis, and control measures (refer to SFCR

If you grow or harvest fresh fruits or vegetables for interprovincial trade or

Hazards identification, analysis, and control measures (refer to SFCR

D. Operators who handle fish in a conveyance

Maintenance and operation of the establishment (refer to SFCR

Hazard identification, analysis control and prevention and elimination

Conveyances or equipment (refer to SFCR (Safe Food for Canadians

2.2 Responsibilities of licence holders who import food

3.0 Hazards identification, analysis, and

SFCR (Safe Food for Canadians Regulations): Sections 47 and 48

SFCR (Safe Food for Canadians Regulations): Sections 47 and 48

What this means for your food business

Subsection 47(1): Hazard identification and analysis

To help you identify hazards, you refer to the Reference

Subsection 47(2): Effective control measures for the identified hazards

For each control measure (including any treatment or process), you

methodologies, Compendium of methods for chemical

Subsection 47(3): Hazard identification and analysis for persons who

For additional information, refer to the guidance material on

Subsection 48(1): Scheduled process for low-acid food in a hermetically

Subsections 48(3) and 48(4): Documents and retention period for

The description of the scheduled process could include:

a description of any modifications to the equipment

Subsection 48(2): Exception from the application of a scheduled process

4.0 Conditions of the establishment

SFCR (Safe Food for Canadians Regulations): Sections 49; 56 to 71

facilities or conveyances appropriately can lead to inadequate lighting,

In addition, ineffectively removing waste, using unsafe and non-potable

What this means for your food business

Section 49: Maintenance and operation

Sub-section 56(1): Condition of the land that forms part of the

Sub-section 56(2): Proximity of the establishment to places or things

you assess the adjoining land for potential sources of

if you identify sources of contamination from the adjoining

Paragraph 57(a): Sanitary design of the facility or conveyance

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The interior of the facility or conveyance where you manufacture,

Subparagraph 57(b)(ii (2)): Prevention of the entry of insects, rodents

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The roof, air intakes, foundations, walls, floors, doors and

Any floors are designed, constructed and maintained to provide or

The floors are sloped appropriately to let liquids drain to

Paragraph 57(c): Materials used in construction and maintenance

Paragraph 57(d): Construction of the facility or conveyance

Examples: × CFIA Virtual Assistant

You regularly check the facility or conveyance to make sure it is

Sub-section 58(1): Separate areas for handling of food animals to be

animals because of their nature, temperament, gender,

weight, age or any other cause