These documents provide information on select preventive control practices for operators to mitigate food safety risks associated with the processing of fish and fish products. This information is intended to inform and support the development and implementation of a preventive control plan.
- Canadian Shellfish Sanitation Program
- Depuration of bivalve shellfish
- Guidance document on ready-to-eat smoked fish and multi-ingredient products containing smoked fish
- Identification, analysis and control of hazards that present a risk of contamination of live shellfish
- Information on the requirements that apply to fishers
- Maintenance and operation of a vessel
- Measures to control the risk of Vibrio parahaemolyticus (Vp) in live oysters
- Organoleptic quality of fish and fish products
- How to request marine biotoxin testing for shellfish from CFIA laboratories
- Therapeutant use in aquaculture
- The Quality Management Program approach to a preventive control plan
- Validation of preventive controls for Vibrio parahaemolyticus
- Wet storage of bivalve shellfish
Related information
Preventive controls for food businesses
Access a collection of information related to preventive controls.
Preventive control plan
Learn about the preventive control plan requirements. Find out if you need to have a written preventive control plan and learn how you can build and implement one.
Record keeping
In a Preventive Control Plan (PCP), it is important to maintain and keep records of activities which demonstrate that the PCP is implemented and working effectively. Records can be in either a hard copy or electronic format.