Food Safety Practices Guidance for Fresh Non-Filled Alimentary Paste Manufacturers

This page is part of the Guidance Document Repository (GDR).

Looking for related documents?
Search for related documents in the Guidance Document Repository

The scope of this guidance document includes fresh, non-filled, alimentary paste composed of a flour source (e.g. durum semolina, whole wheat, soy and/or rice flour), water, egg, other ingredients (e.g. spinach powder and tomato powder) and spices or seasonings (e.g. garlic powder). Products included in the scope of this guidance document cover long and short, cut and extruded alimentary pastes, as described in Section B.13.051 of the Food and Drug Regulations (FDR) (e.g. macaroni, spaghetti, noodles and other similar alimentary pastes).

The following are not included in the scope of this guidance document: fully cooked ready-to-eat pasta; dry pasta; filled pasta (e.g. with meat, cheese or vegetables); and dough to which cheese, meat or potato has been added. Although fortified flour may be used in the production of fresh alimentary paste, this guidance document does not include fortification of fresh alimentary paste at the manufacturing level.

Packaging includes consumer and institutional packages in varying materials and types of packaging processes (e.g. foil, plastic and cardboard, modified atmosphere packaging [MAP], including vacuum packaging, and non-modified atmosphere packaging).

Food items that are included in the scope of this document are products that are sold fresh at refrigerated temperatures or that are sold as frozen. Fresh alimentary paste is not considered ready-to-eat as it requires a cooking step before consumption.

Date modified: