Preventive control plan (PCP)
Although the Safe Food for Canadians Regulations (SFCR) came into force on January 15, 2019, certain requirements are being phased in over the following 12 to 30 months. 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.
- Preventive control plan interactive tool
Use this interactive tool to determine if and when you need a PCP.
- Infographic: Your preventive control plan
- Questions and answers: Preventive controls and preventive control plans
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.
Prepare your PCP
- A guide for preparing a preventive control plan – For importers
- Preventive control plan (PCP) templates – for importers
- A guide for preparing a preventive control plan – For domestic food businesses
- Preventive control plan templates for domestic food businesses
- A guide for preparing an Export Certification Control Program (ECCP) plan
- Conducting a hazard analysis
- Evidence showing a control measure is effective
- Determining critical control points and their critical limits
- Monitoring procedures
- Corrective actions
- Verification procedures
- Record keeping procedures
Examples of PCP approaches
- The Food Safety Enhancement Program approach to a preventive control plan
- The Quality Management Program approach to a preventive control plan
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