Chapter 2, Subject 1
Forms/Documents - Appendices

5. Forms/Documents

• Appendix A - Application for Registration of Fish Processing Establishments
• Appendix B - Notice of Expiry of a Certificate of Registration
• Appendix C - Self Verification Checklist
• Appendix D - Certificate of Registration Cover Letter
• Appendix E - Certificate of Registration

Appendix A
Application for Registration of Fish Processing Establishments

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Appendix B
Notice of Expiry of a Certificate of Registration

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Appendix C
Self Verification Checklist

PDF (38 kb)

Plant Name:

Registration Number:

Mailing Address:

Telephone:
Fax:

Plant Manager:

Quality Management Coordinator:

Verifier:

Date of verification:

Comments:

1. Management Roles and Responsibilities (Recommended but optional)

Component	Yes	No	Comments
Development of QMP Described
QMP Manager Identified
Roles and Responsibilities identified

2. Background Product and Process Information

Component	Yes	No	Comments
Product Description completed for each type of product
Process flow diagram completed
Plant floor diagram completed

3. Prerequisite Plan

Plant Environment Program

Component	Yes	No	Comments
Standard identified (Minimum FIR)
Documented sanitation program complete
Documented pest control program complete
Hygiene and employee behaviour training complete
Controls and monitoring procedures complete
Corrective action system complete
Record-keeping system (forms) developed
Recall and Notification Procedures Developed

4. Regulatory Action Point Plan

Minimum Acceptable Product Quality Control

Component	Yes	No	Comments
Product standard identified
Controls and monitoring procedures complete
Corrective action system complete
Record-keeping system (forms) developed

Input Materials Controls

Component	Yes	No	Comments
Packaging and ingredients identified and acceptable
Controls and monitoring procedures complete
Corrective action system complete
Record-keeping system (forms) developed

Labelling

Component	Yes	No	Comments
Labelling standard identified (Fish Inspection Regulations)
Controls and monitoring procedures complete
Corrective action system complete
Record-keeping system (forms) developed
RAPs added to process flow diagram

5. HACCP Plan

Component	Yes	No	Comments
Hazard Analysis complete and accurate
Significant hazards identified
Control measures for significant hazards developed
Critical limits identified
Monitoring procedures complete
Corrective action system complete
Record keeping system (forms) developed
HACCP Plan documented
Supporting Standard Operating Procedures complete
CCPs added to the process flow diagram
Verification procedures identified

6. Verification

Component	Yes	No	Comments
Critical limits validated
Schedule and methods for annual verification developed

7. Records

Component	Yes	No	Comments
Method to record changes to QMP plan developed (e.g., QMP Amendment Log )

Signature :

Date :

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Appendix D
Certificate of Registration Cover Letter

Date

Company name
Address Line 1
Address Line 2
City, Province
Postal Code

Dear (name of applicant)

On behalf of the Canadian Food Inspection Agency (CFIA), I would like to acknowledge the efforts of you and your staff on meeting the requirements of the Fish Inspection Regulations (FIR) for the registration of your establishment. Conditions for the registration of your establishment require the development and implementation of a Quality Management Program (QMP) Plan and operating consistent with the principles of HACCP (Hazard Analysis Critical Control Points). In issuing the attached certificate of registration for your establishment, the CFIA is recognising the HACCP-based QMP Plan that was submitted by your establishment. Please note that the certificate of registration is not valid after its expiry date.

The CFIA will conduct regularly scheduled audits of your establishment to verify compliance with the conditions of registration provided by the FIR. Continued compliance with the FIR is essential to maintain your certificate of registration. Establishments with a valid certificate of registration are considered by the CFIA to be in good standing with the requirements of the FIR, allowing the CFIA to provide such assurances to foreign government inspection services.

For example, the CFIA uses the Canadian List of Approved Exporters to the U.S. as certification that the listed establishments are processing in accordance with the requirements of the U.S. Food and Drug Administration's seafood HACCP regulations (21 CFR part 123). This list can be found on the CFIA web site at:

http://www.inspection.gc.ca/english/fssa/fispoi/export/usexporte.shtml

Please consult with your local CFIA office for more information on the requirements of the FIR or the inclusion of your establishment on an export list.

Sincerely,

Name
Regional Director
Region, Area

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Appendix E
Certificate of Registration

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