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Our guidance helps you follow the right procedures, ensuring our food supply is safe and our agricultural sector is healthy.
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- Additional information 1 result available
- Applying preventive controls 118 results available
- Assessing the risk of food establishments (era) 4 results available
- Certifying organic products 58 results available
- Exporting food 464 results available
- Exporting food and importing food - relevant to all 12 results available
- Grading 37 results available
- Implementing traceability systems 43 results available
- Importing food 87 results available
- Inspecting and investigating - conducting preventive control plan inspections 20 results available
- Inspecting and investigating - conducting product inspections 26 results available
- Inspecting and investigating - implementing control actions 13 results available
- Inspecting and investigating - implementing enforcement actions 14 results available
- Inspecting and investigating - inspecting humane treatment at slaughter activities 9 results available
- Inspecting and investigating - inspecting slaughter activities 16 results available
- Inspecting and investigating - performing export certification activities 418 results available
- Inspecting and investigating - relevant to all 6 results available
- Labelling 126 results available
- Licensing 29 results available
- Maintaining equipment 26 results available
- Maintaining physical structures and surroundings 8 results available
- Making food - humane treatment at slaughter 24 results available
- Making food - manufacturing, processing, preparing, preserving, treating 67 results available
- Making food - relevant to all 9 results available
- Making food - slaughter 63 results available
- Meeting a standard of identity 43 results available
- Packaging 21 results available
- Preparing a preventive control plan 47 results available
- Receiving, transporting, and storing 19 results available
- Relevant to all 34 results available
- Responding to food safety emergencies and recalls 20 results available
- Sanitizing, pest control and chemicals 12 results available
Commodity
- Alcoholic beverages 2 results available
- Dairy products 53 results available
- Egg, processed products 33 results available
- Egg, shell 26 results available
- Fish and seafood 45 results available
- Food additives 2 results available
- Fruits and vegetables, fresh 28 results available
- Fruits and vegetables, processed products 33 results available
- Grain-based foods 32 results available
- Honey 32 results available
- Maple products 33 results available
- Meat products and food animals 57 results available
- Other 33 results available
- Relevant to all 12 results available
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Showing 1 to 10 of 118 results
- This document provides information on select preventive control practices for licensed operators who are considering ways to mitigate the food safety risks associated with the handling of shell eggs and the…
Program: Food
- Preventive controls to help identify, reduce and eliminate possible sources of lead (Pb) contamination in maple syrup.
Program: Food
- Establishing Critical Control Point (CCP) is the fifth principle of a Hazard Analysis Critical Control Point (HACCP) system and is an essential part of a Preventive Control Plan (PCP).
Program: Food
- Verification is an integral component of an effective Preventive Control Plan (PCP) that, in addition to monitoring procedures, ensures ongoing control.
Program: Food
- This page provides an overview of the regulatory requirements on preventive controls, as found in Part 4 of the Safe Food for Canadians Regulations.
Program: Food
- Establishing monitoring procedures for Critical Control Points (CCP) is an integral part of preparing an effective Preventive Control Plan (PCP).
Program: Food
- The purpose of this document is to provide information on measures for controlling the risk of Salmonella spp. in cooked ready-to-eat (RTE) meat products.
Program: Food
- Under the Safe Food for Canadians Regulations (SFCR), a person who handles fish in a conveyance and a person who prepares (manufactures , processes, treats, preserves, packages, and/or labelsfish for inter-…
Program: Food
- Determining if there are Critical Control Points (CCPs) in your process and establishing critical limits for these CCPs are essential steps in the development of a Preventive Control Plan (PCP) that will effectively…
Program: Food
- Terms defined in the Safe Food for Canadians Act and Regulations, the Food and Drugs Act and Regulations, and additional terms.
Program: Food