These documents provide information on select preventive control practices for operators to mitigate food safety risks associated with the preparation of fresh fruits or vegetables. This information is intended to inform and support the development and implementation of a preventive control plan.
- Preventive controls for the hygienic production of sprouted seeds
- Use of chlorinated wash water
- Codex Alimentarius: Code of practice for the packaging and transport of fresh fruits and vegetables (CAC/RCR 44-1995) - PDF (99 kb)
- Codex Alimentarius: Code of practice for fresh fruits and vegetables (CAC/RCP 53-2003) - PDF (538 kb)
- Annex I: Ready-to-eat fresh pre-cut fruits and vegetables
- Annex II: Sprouts
- Annex III: Fresh leafy vegetables
- Annex IV: Melons
- Annex V: Berries
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.
Guidance concerning the packaging of fresh mushrooms
Learn about Health Canada's recommendations to prevent the growth of food pathogens in fresh mushrooms packaged in trays wrapped with plastic film.