Preventive control plan (PCP)

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