Key Preventive Food Safety Controls

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.

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Infographic: Key Preventive Controls. Description follows.

Keeping food safe

The following are considered to be international best practices to identify and correct food safety issues early in the production process.

Your People

  • Knowledge: Are they trained in food handling and safety?
  • Hygiene: Do they wear appropriate protective clothing and practice good hygiene?
  • Health: Are they healthy while on the job?
  • Commitment: Is food safety a top priority for management?

Your Establishment

  • Handling: How do you receive, store and load food? What are the controls at every step?
  • Maintenance: Is your establishment in good condition? Is your facility well-constructed and maintained, inside and out?
  • Equipment & Flow: Are all tools and containers well maintained and safe for food preparation? Is food moved safely from one point to another?
  • Clean: Is everything sanitary and free of pests?
  • Processes: Is there an understanding of hazards when treating, preparing and packaging food?

Your Procedures:

  • Complaints: Do you have procedures for receiving, investigating and responding to complaints and recalling unsafe food?
  • Recalls: Do you have procedures to effectively recall unsafe food?

Your Preventive Control Plan:

  • Food safety: Does your Preventive Control Plan (PCP) describe the risks to food, and if applicable food animals, including how they are controlled?
  • Other requirements: Does your PCP describe the measures to take to meet other regulatory requirements for grades, standards, packaging and labelling?

Tip: Check out the following guidance material:

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