Find CFIA guidance
Our guidance helps you follow the right procedures, ensuring our food supply is safe and our agricultural sector is healthy.
How to find what you need:
- Explore options: choose from our organized categories for quick access.
- Search by keyword: find specific guidance using keywords that match your needs.
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Program
Activity
- 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
- Dairy products 21 results available
- Egg, processed products 7 results available
- Egg, shell 5 results available
- Fish and seafood 10 results available
- Fruits and vegetables, fresh 5 results available
- Fruits and vegetables, processed products 7 results available
- Grain-based foods 7 results available
- Honey 7 results available
- Maple products 7 results available
- Meat products and food animals 7 results available
- Other 7 results available
- Relevant to all 2 results available
Method of production
Showing 1 to 10 of 26 results
- 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
- 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
- Terms defined in the Safe Food for Canadians Act and Regulations, the Food and Drugs Act and Regulations, and additional terms.
Program: Food
- This document provides information to consider to ensure the suitability of water for its intended use.
Program: Food
- Preventive controls for the depuration of shellfish as part of a preventive control plan under the Canadian Shellfish Sanitation Program (CSSP).
Program: Food
- The document provides recommended practices for high temperature short time (HTST) pasteurization of dairy products.
Program: Food
- This document provides recommended practices for aseptic processing and packaging system (APPS) for dairy products.
Program: Food
- The document provides recommended practices for batch (or vat) pasteurization of dairy products.
Program: Food
- Guidance for dairy processors on the operation, installation and design specifications of a meter based timing system (MBTS).
Program: Food
- The following provides recommended practices for non-thermal processing of dairy products.
Program: Food