Preventive controls for food

On this page

• General preventive controls
• Thermal processing of food
• Food-specific preventive controls

General preventive controls

• Conducting a hazard analysis
  • Reference database for hazard identification
• Control measures for Listeria monocytogenes in ready-to-eat foods
• Evidence showing a control measure is effective
• Foods treated with high pressure processing (HPP)
• Guidance for food establishments concerning construction materials and packaging materials and non-food chemicals
• Incoming ingredients, materials and non-food chemicals
• Preventive controls for food allergens, gluten and sulphites
• Recall procedure: A guide for food businesses
• Sampling procedures
• Shelf-life studies
• Supplier food safety assurance program

Thermal processing of food

• New Hermetically sealed glass container defects: Identification and classification
• Commercial sterilization of low-acid food in hermetically sealed containers: retort systems
• Flexible retort pouch defects – Identification and classification
• Guidance on resistance temperature detectors used as indicating thermometers for retort vessels
• Heat penetration studies
• Metal can defects – Identification and classification
• Temperature distribution test for steam-still retorts
• Visual examination of commercially sterile low-acid and acidified low-acid foods packed in hermetically sealed containers

Food-specific preventive controls

• Dairy products
• Egg and processed egg products
• Fish
• Fresh fruits or vegetables
• Processed fruit or vegetable products
• Honey
• Maple
• Meat products
• Other food