Product Inspection

Guidelines

• Guide to Food Labelling and Advertising - Fish and Fish Products
• Guide to Permitted Additives in Fish and Fish Products
• Appendix 1(A) - CFIA Aquaculture Therapeutant Residue Monitoring List
• Bacteriological Guidelines for Fish and Fish Products
• Canadian Guidelines for Chemical Contaminants and Toxins in Fish and Fish Products

Reference Material

• Classification of Products containing Meat and Fish - Table of Accepted Processes and Ingredients
• Electronic Workbook - Tolerance and Calculation of Weighted Lot Average (download Excel 97 workbook)
  (Note: This workbook to be used in conjunction with Chapter 14 of the Fish Products Inspection Manual - Net Content Determination.)
• Fact Sheet - Seal Worms in Fish
• Fish Products Inspection Manual - Policy and Procedures
• Fish Products Standards and Methods Manual
• Implementation of the 2011 Health Canada Policy on Listeria monocytogenes in Ready-to-Eat Foods
• List of Canadian Acceptable Common Names for Fish and Seafood
• Low-Acid and Acidified Low-Acid Foods In Hermetically Sealed Containers - Visual Inspection Protocol
• Novel Fish and Fish Products
• Policy on the Use of Third Party Laboratories for Testing Fish and Fish Products Under the Fish Inspection Program
• Smoked Fish: Storage Conditions