Preventive control plan (PCP)

Although the Safe Food for Canadians Regulations (SFCR) came into force on January 15, 2019, other requirements will be introduced in 2020 and 2021 based on food commodity, type of activity and business size. For more information, refer to the SFCR timelines.

The Safe Food for Canadians Regulations (SFCR) require that certain food businesses prepare, keep, maintain and implement a written preventive control plan (PCP) to demonstrate how hazards and risks to food are addressed. This page contains guidance to help you determine if you need a written PCP, and if so, how to prepare and implement one.

The basics

Know the requirements

Regulatory requirements: Preventive control plan
An explanation of the requirements found in the SFCR Part 4, Division 6 – Preventive control plan. Get a better understanding of the requirements to help you determine if you meet them.

Preventive controls for food businesses
Access a collection of information related to preventive controls.

Additional guidance

Prepare your PCP

Examples of PCP approaches

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