Additional establishment information (AEI) questionnaire

Food businesses that conduct domestic activities must complete the AEI questionnaire in My CFIA when:

  • applying for a Safe Food for Canadians (SFC) licence
  • renewing an SFC licence
  • amending an SFC licence
  • changing operational practices (for example, new product or volume of production)

By providing information about your establishment's operational activities and strategies, we can better assess food safety risks posed to consumers.

Why this is important

Completing the AEI questionnaire ensures that your establishment receives an accurate risk assessment. It applies to all food commodities.

Collected data is used by the Establishment-based Risk Assessment model for food establishments (ERA-Food) to assign a risk level to your establishment. The model outputs are then considered along with additional information (for example, intelligence from the field inspectors) to determine the appropriate level of inspection oversight related to your food establishment.

On this page

How to complete the questionnaire

  1. Get started

  2. Complete your SFC licence application

    All applications for a Safe Food for Canadians licence (new, amendment, renewal) with a licensable domestic activity require the completion of the AEI food questionnaire in My CFIA. Selected licence activities, commodities and sub-commodities must accurately reflect the food products and activities of the identified establishment for which you are applying. Your selections will influence the questions asked in the AEI questionnaire.

    For more information, see food commodity categories and licensable activities.

  3. Know your establishment's mitigation measures

    Prepare for the AEI questionnaire by reviewing implemented mitigation measures at your establishment to lower food safety risks for consumers. These actions are not requirements, but activities that your establishment has implemented to further mitigate the risks associated with food products.

    Depending on the operations conducted at your establishment, some questions might not apply.

    Food safety certification schemes

    Identify all currently implemented food safety certification systems that have achieved certification. You will be asked to select all those that apply:

    • Certified to Hazard Analysis Critical Control Points (HACCP) (for example, HACCP Canada)
    • International private certification schemes (for example, Global Food Safety Initiative (GFSI) recognized programs and/or International Organization for Standardization (ISO) Food Safety Standards)
    • Other (you will be asked to name them)
    • Not applicable

    Note: Certification to HACCP and the international private certification programs must be achieved from a party other than the CFIA.

    Food safety audits by a third party

    Confirm if your establishment's preventive control plan (PCP) is audited by a third party, other than, or in addition to, audits for certification purposes.

    Only consider audits for food safety. Do not consider organic certification audits.

    Quality assurance personnel

    Confirm if your establishment has at least 1 employee dedicated to and responsible for quality assurance/food safety, who is available full time and is on-site during production hours (for example, food microbiologist, food quality management expert, HACCP coordinator, Quality Assurance technician).

    Rework of returned products

    Confirm if your establishment doesn't accept returned products to rework or sell.

    Food safety control of incoming supplies and materials

    Identify the activities used by your establishment for controlling the food safety of incoming supplies and materials. You will be asked to select all those that apply:

    • review of certificate analysis
    • letter of guarantee
    • audit of suppliers
    • use of suppliers with certification recognized internationally (for example, GFSI)
    • take samples of incoming materials or ingredients and make decisions about them
    • use of flock or farm treatment records
    • use of suppliers with on-farm food safety programs
    • other (you will be asked to name them)
    • not applicable

    Microbiological sampling plan

    Identify which of the following microbiological sampling plans are implemented at your establishment. This could include sampling of environmental contact surfaces (food and non-food) and finished products. You will be asked to select from:

    • a microbiological sampling is in place
    • a microbiological sampling plan is in place, and you look at trends
    • a microbiological sampling plan is in place, you look at trends, and you take corrective actions when needed
    • not applicable

  4. Understand your establishment's operational activities

    Review your establishment's operational activities to prepare for the AEI questionnaire.

    Distribution volume

    For each food commodity identified on your SFC licence application, you will be asked to provide:

    • the total volume of product(s) that your establishment(s) domestically distributes, sells or trades over the course of a year
    • the total volume of product(s) that your establishment prepares for export over the course of a year

    When entering your establishment's distribution or prepared for export volume:

    • only enter volume amounts (for example, 50000)
      • do not include spaces, commas or decimals in the volume amount
      • do not include the unit of measurement such as kilograms (kg) or litres (L)

    Sub-products and proportion of volume distributed

    For each commodity identified in your SFC licence application, you will be asked to identify the ERA sub-products distributed, sold or traded by your establishment. Refer to the AEI glossary of terms to review the sub-products considered within each commodity and their definitions.

    Only sub-products associated with the commodities identified in your SFC licence application will appear (for example, if your application only identifies meat as the commodity, then only meat sub-product options will be available in the AEI questionnaire).

    • Fish and seafood: you will also have to identify the product source (for example, farmed or wild caught) and species
    • Composite meat and poultry products: you will also be asked to identify the meat species, if you are processing composite meat product

    Volume calculation

    For each sub-product identified, you will have to provide its distribution volume expressed as the proportion (as percentage range) of the total volume distributed, by the establishment. Sub-product volumes must be calculated per commodity.

    To calculate the proportion of volume distributed for each sub-product, you should consider the "domestic + prepared for export" combined distribution volume as the total for that commodity.

    The proportion of volume distributed for each sub-product (in percentage) can be selected from a drop-down menu available for each sub-product. If your establishment doesn't distribute a certain sub-product, please leave the drop-down menu blank for that particular sub-product.

    For a given commodity, the total of all proportions of volume for the selected sub-product(s) must equal 100%. If the percentage is less than or exceeds 100%, an error message will show asking you to review your values.

    Example 1: If an establishment identifies 1 commodity in their SFC licence application
    Calculation of total volume of product distributed (domestic + prepared for export) and proportion of sub-product(s)

    Over the course of a year, an establishment prepares fish products with a total domestically distributed volume of 5000 kg and a total prepared for export volume of 3000 kg. The types of fish sub-products prepared are 2000 kg of ready-to-eat canned fish and 6000 kg of non-ready-to-eat fish.

    • The total volume of product distributed is 8000 kg (5000 domestic + 3000 prepared for export)
    • The volume of ready-to-eat canned fish is 2000 kg
    • The proportion (in percentage) of volume distributed for ready-to-eat canned fish is 25%

    2000⁄8000 × 100 = 25%

    Therefore, you have to select the range "21 to 30% of total volume" from the drop-down menu for this sub-product.

    • The volume of non-ready-to-eat fish is 6000 kg
    • The proportion (in percentage) of volume distributed for non-ready-to-eat fish is 75%

    6000⁄8000 × 100 = 75%

    Therefore, you have to select the range "71 to 80% of total volume" from the drop-down menu for this sub-product.

    Example 2: If an establishment identifies more than 1 commodity in their SFC licence application

    In this case, you will have to provide volumes for each commodity, separately.

    An establishment that prepares dairy and egg products:

    • will have to calculate for dairy:
      • the total volume of dairy products domestically distributed
      • the total volume of dairy products prepared for export
      • the volume of each dairy sub-product, and
      • the proportion of each dairy sub-product (in percentage) distributed (this calculation should consider the total dairy volume as the sum of the domestically distributed volume plus the prepared for export volume for dairy)

    And

    • will have to calculate for egg:
      • the total volume of egg products domestically distributed
      • the total volume of egg products prepared for export
      • the volume of each egg sub-product, and
      • the proportion of each egg sub-product (in percentage) distributed (this calculation should consider the total egg volume as the sum of the domestically distributed volume plus the prepared for export volume for egg)
    Example 3: If an establishment identifies preparing composite products in their SFC licence application

    In this case, you will be asked to provide the proportion of the various commodities contained in the final product.

    Composite products include foods in which the composition is mainly fish, egg, dairy or meat and contains one or more additional commodities (such as grains or vegetable products).

    For the specific case of composite meat products, if the product contains less than 2% meat ingredients then it is considered a multiple food product. Examples of composite food products are listed in the AEI glossary of terms.

    An establishment domestically distributes 5000 kg of "Meat Lovers" non-ready to eat pizzas (composite meat product that contains over 2% of meat ingredients). The prepared pizzas include 500 kg of ground beef, 300 kg of pork salami, 100 kg of ground pork and 3000 kg of other ingredients (for example, flour, oil, vegetables). After declaring in their SFC license application that they are preparing "Composite meat products", when completing their AEI questionnaire this establishment will have to:

    • identify the meat species:
      • commodity 1: Beef
      • commodity 2: Pork
    • provide the total volume for each commodity that is domestically distributed:
      • 500 kg of beef
      • 400 kg of pork (300 kg salami + 100 kg ground pork)
    • identify the sub-products for each commodity:
      • non-ready to eat ground or comminuted (beef)
      • ready-to-eat (RTE) dried fermented meat (pork), and
      • non-ready to eat ground comminuted (pork)
    • provide the volume of each sub-product expressed as the proportion (in percentage) with respect to the total commodity volume:
      • beef: non-ready to eat ground or comminuted (91-100% of total volume) (500 kg/500 kg)
      • pork: ready-to-eat (RTE) dried fermented meat (71 to 80% of total volume (300 kg/400 kg), and
      • pork: non-ready to eat ground comminuted (21 to 30% of total volume) (100 kg/400kg)

    Note: If your establishment only stores composite meat products, you will only be required to provide the total distribution volume for all meat and poultry products. The calculation shown above does not apply for meat storage only establishments.

    Processes and treatments

    Estimate the percentage of the total volume of products (domestic and prepared for export combined) distributed by the establishment that goes through any of the following processes or treatments at this establishment, if applicable. Processes or treatments include:

    • slicing, dicing, shredding or grinding of ready-to-eat (RTE) products
    • irradiation of food products approved by Health Canada
    • high-pressure processing (HPP)
    • carcass steam pasteurization of meat and poultry products (exposing carcasses to hot steam to kill pathogens)
    • modified atmosphere packaging (MAP)
    • use of antimicrobials to control harmful pathogens
    • use of a thermal (or heating) process after packaging
    • other (you will be asked to name them)
    • not applicable

    Note: only consider irradiation, high-pressure processing (HPP), carcass steam pasteurization, modified atmosphere packaging (MAP), use of antimicrobials and use of a thermal process after packaging, if these processes or treatments have been validated.

    Note: slicing, dicing, shredding or grinding applies to RTE products subjected to any of those treatments after a pathogen-lethality or inactivation step or of to RTE products not subjected to any pathogen-lethality/inactivation step.

    Volume calculation for process treatments
    When ready-to-eat (RTE) products are sliced, diced, shredded or grinded

    You will be asked to identify the percentage of total volume of products distributed that go through slicing, dicing, shredding or grinding, for each food commodity identified (where applicable).

    To calculate this value:

    • the total volume is the "domestic + product for export" distribution volume combined, for that commodity
    • the percentage of total volume is based on the volume of all sub-products for that commodity that are subject to slicing, dicing, shredding or grinding
    Example: Calculation of percentage of total volume for products subject to slicing, dicing, shredding or grinding for 1 commodity

    Over the course of a year, an establishment domestically distributes and prepares for export 4000 kg and 5000 kg of meat products respectively. 2000 kg of those meat products are sliced, diced, shredded or ground.

    • Total volume of meat product distributed = 9000 kg (4000 domestic + 5000 prepared for export)
    • Volume of meat products that go through slicing, dicing, shredding or grinding = 2000 kg
    • Percentage of total volume of meat products distributed that go through slicing, dicing, shredding or grinding = 22%

    2000⁄9000 × 100 = 22%

    Therefore, you need to select the range "21 to 30% of total volume" from the drop-down menu provided.

    When an establishment manufactures more than 1 commodity with RTE products going through slicing, dicing, shredding or grinding, you will be asked to provide the percentage of total volume of product – separately – for each commodity.

    Example: Calculation of percentage of total volume when an establishment has more than 1 commodity with products going through slicing, dicing, shredding or grinding

    Over the course of a year, an establishment domestically distributes and prepares for export 2500 kg and 3500 kg of dairy products respectively. 2000 kg of those dairy products are sliced, diced, shredded or ground.

    • Total volume of dairy product distributed = 6000 kg (2500 domestic + 3500 prepared for export)
    • Volume of dairy products going through slicing, dicing, shredding or grinding = 2000 kg
    • Percentage of total volume of dairy products distributed that go through slicing, dicing, shredding or grinding = 33%

    2000⁄6000 × 100 = 33%

    Therefore, you need to select the range "31 to 40% of total volume" from the drop-down menu provided for the percentage of total volume of dairy products distributed that go through slicing, dicing, shredding or grinding.

    Over the course of a year, the same establishment domestically distributes and prepares for export 8000 kg and 2000 kg of meat product respectively. 5000 kg of those meat products are sliced, diced, shredded or ground.

    • Total volume of meat products distributed = 10000 kg (8000 domestic + 2000 prepared for export)
    • Volume of meat products going through slicing, dicing, shredding or grinding = 5000 kg
    • Percentage of total volume of meat product distributed that go through slicing, dicing, shredding or grinding = 50%

    5000⁄10000 × 100 = 50%

    Therefore, you need to select the range "41 to 50% of total volume" from the drop-down menu for the percentage of total volume of meat products distributed that go through slicing, dicing, shredding or grinding.

    When products go through other treatments or process (other than slicing, dicing, shredding or grinding) – report for all commodities combined

    To calculate the percentage of total volume of products distributed that go through a process or treatment other than slicing, dicing, shredding or grinding:

    • the total volume is the "domestically distributed + total volume prepared for export" for all commodities combined
    • the percentage of total volume distributed is based on the combined volume of all sub-products for all commodities that go through the process or treatment
    Example: Calculation of percentage of total volume when products are treated with antimicrobials by an establishment preparing 1 commodity with multiple sub-products

    Over the course of a year, an establishment domestically distributes and prepares for export 5000 kg and 3000 kg of fish products respectively. Out of their total volume of products distributed, antimicrobials are used in 2000 kg of RTE heat treated fish products, and 3000 kg of RTE hot and cold smoked fish products.

    • Total volume of products distributed = 8000 kg (5000 domestic + 3000 prepared for export)
    • Volume of products treated with antimicrobials = 5000 kg (2000 kg RTE heat treated + 3000 kg RTE hot and cold smoked)

    5000⁄8000 × 100 = 63%

    The percentage of total volume of fish products distributed that is treated with antimicrobials is 63%. Therefore, you need to select the range "61 to 70% of total volume" from the drop-down menu provided.

    Example: Calculation of percentage of total volume when products are treated with antimicrobials by an establishment preparing more than 1 food commodity

    Over the course of a year, an establishment:

    • domestically distributes and prepares for export 5000 kg and 3000 kg of dairy products respectively (out of their total volume of dairy products distributed, antimicrobials are used in 2000 kg of them), and
    • domestically distributes and prepares for export 7000 kg and 3000 kg of meat products respectively (out of their total volume of meat products distributed, antimicrobials are used in 5000 kg of them)
    • Total volume domestically distributed = 12000 kg (5000 kg dairy + 7000 kg meat)
    • Total volume exported = 6000 kg (3000 kg dairy + 3000 kg meat)
      • Total volume of products distributed (meat and dairy) = 18000 kg (12000 + 6000)
    • Volume of products treated with antimicrobials = 7000 kg (2000 kg dairy + 5000 kg meat)

    7000⁄18000 × 100 = 39%

    The percentage of total volume of products distributed that have been treated with antimicrobials is 39%. Therefore, you need to select the range "31 to 40% of total volume" from the drop-down menu provided.

    Vulnerable sub-population (if applicable)

    Provide the percentage of total volume of products distributed (domestic and prepared for export combined) that is directly intended for vulnerable groups (like children, elderly or sick people) and/or distributed to an institution that provides food to vulnerable groups (for example, daycare centres, hospitals or institutional care centers).

    Volume calculation

    To calculate the percentage of volume of products distributed to vulnerable groups, include all sub-products for all commodities combined.

    To calculate the total volume distributed to vulnerable groups, consider the sum of the total volume domestically distributed and the total volume prepared for export by the establishment for all commodities combined. You can follow a similar approach as the examples shown for processes and treatment(s) other than slicing, dicing, shredding or grinding.

    Allergens and substances causing food intolerance (if applicable)

    Identify all allergens of importance or substances responsible for food intolerance that are handled, processed and/or stored at your establishment. This list includes:

    • peanuts
    • tree nuts
    • sesame
    • milk
    • eggs
    • fish
    • soy
    • wheat
    • mustard
    • gluten
    • sulphites
    • crustaceans and molluscs

    Listeria policy (if applicable)

    Specify the risk category from Health Canada's Policy on Listeria monocytogenes in Ready-to-Eat (RTE) foods (2023) for any RTE product(s) processed by your establishment. Categories are:

    • category 1
    • category 2A
    • category 2B

  5. Log in to My CFIA

    You are now ready to start the AEI questionnaire.

    It's recommended that the quality assurance or food safety personnel of each establishment is consulted before you complete the questionnaire.

    1. Sign in to My CFIA 
    2. On your dashboard, use the dropdown menu under "Party Administration" to choose your validated party
    3. Click "Select" (your dashboard will refresh)
    4. Go to the "Service Request" section
    5. Review the list of active service requests
    6. Select the Case ID link for the SFC licence application linked to the establishment of interest

  6. Check the status of your AEI questionnaire

    After selecting the Case ID link, you will be brought to the AEI dashboard. A list of establishments associated with your SFC licence application will be shown. All food establishments that conduct domestic activities must complete the AEI questionnaire.

    1. Check the AEI "Status" of each establishment linked to your SFC licence application
      • Incomplete: occurs when the questionnaire has not been accessed or submitted, or when a renewal or amendment of a license has been requested and therefore, the AEI needs to be reviewed
      • Complete: a questionnaire has been submitted for this establishment
      • N/A: a questionnaire is not required for this establishment
    2. Access the questionnaire for each establishment (as applicable) by selecting the link in the "AEI Questionnaire" column

    For licence renewals or amendments, the questionnaire will show previous information (for example, AEI provided when the original licence was requested or granted). Review this information to make sure that it's up to date and complete before resubmitting the questionnaire.

  7. Complete the questionnaire

    1. Provide your establishment's AEI information, as prompted
    2. Once complete, click "Submit"

How to submit an update

Once an SFC licence is granted, a Profile Manager can update the AEI questionnaire at any time. It's recommended that the quality assurance or food safety personnel of the establishment be consulted whenever a questionnaire is updated.
Completed AEI questionnaires can be accessed via the AEI dashboard.

  1. Sign in to My CFIA
  2. On your dashboard, use the dropdown menu under "Party Administration" to choose your validated party
  3. Click "Select" (your dashboard will refresh)
  4. In the "Party Administration" section, select "Additional Establishment Information"

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