Archived - Safe Food Production Systems - Technical References

• General Principles of Food Hygiene, Composition and Labelling
  The General Principles of Food Hygiene, Composition and Labelling is designed to serve as a guideline for Canadian food manufacturers and includes the key areas necessary to control the safety, labelling and composition of food during manufacturing, processing, storage or distribution.
  • Food Allergies and Allergen Labelling
  • Safe Water for Food Processing
• Guidance on Food Products Treated with High Pressure Processing (HPP)
  This document provides guidance on the types of information to be documented by food manufacturers when they use, or plan to use, an HPP treatment on a food product. It also provides information on the validation of food safety controls for HPP-treated foods.
• Guide to Food Safety
  The Guide to Food Safety provides more detailed guidance on developing a preventive food safety control system using a science-based and systematic approach. It provides guidelines to assess food safety hazards and establish preventive control measures.
• Guidance on Resistance Temperature Detectors used as Indicating Thermometers for Retort Vessels
  This guidance document is intended for retort operators wishing to replace a mercury-in-glass indicating thermometer with a resistance temperature detector.
• Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products
  • Repealing requirements for pre-market registration of construction materials, packaging materials, and non-food chemicals used in federally registered meat establishments (archived)

Date modified: 

2017-07-05