Archived - Quality Management Program
This page has been archived
This page was archived due to the coming into force of the Safe Food for Canadians Regulations. Archived information is provided for reference, research or record-keeping purposes only. It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. For current information visit Food.
The Quality Management Program (QMP) is a regulatory-based system that requires all federally registered fish processing plants in Canada to develop and implement an in-plant quality control program. As set out in the Fish Inspection Regulations, all establishments in Canada that process fish and seafood for export or inter-provincial trade must be registered with the Government of Canada. To become federally registered, a fish processor is legally required to develop a QMP plan of their own, following the "QMP Reference Standard"; submit it to the CFIA for review and acceptance; and apply it to their processing operations. The QMP uses the principles of "HACCP" (Hazard Analysis Critical Control Point), an internationally recognized system for ensuring safe food production, to provide a high level of assurance that fish and seafood products produced in Canada are safe and wholesome to eat. However, the QMP also deals with non-safety issues, including fish quality and federal regulatory requirements such as labelling.
The QMP was established as a mandatory program in 1992, making it the first mandatory food inspection program in the world based on HACCP principles. Prior to this, fish inspection was conducted as a traditional food inspection program, with federal inspectors inspecting fish plants and testing their products. The QMP was extensively re-engineered between 1996 and 2000, with the active participation of the fish processing industry.
Along with promoting the production of safe and wholesome fish and seafood products and thereby protecting Canadian consumers, the QMP benefits fish processors in a number of ways. These include a streamlined process for the certification of final products for export; the privilege of using the "Canada Inspected" logo on their products; and a minimization of government intrusion and intervention in their day-to-day operations. Also, because it incorporates the application of HACCP principles, the QMP has been effective in maintaining access to international markets, at a time when many countries are introducing HACCP requirements for imported fish and seafood. This is important for Canada's fish processing industry, which is heavily export-oriented: almost 90 per cent of the fish and seafood products produced in Canada are exported to foreign countries.
Information we provide for the food industry includes:
Update on the Quality Management Program
- Application for Registration of Fish Processing Establishments - PDF (50 kb)
- Developing a Quality Management Program Plan: A Fish and Seafood Processor's Step-by-step Guide
- QMP Reference Standard
- Facility Compliance Requirements (Construction and Operation)
- Facility Self Evaluation Report
- Facilities Inspection Manual
- Fish Inspection Program Compliance Management Process
- Corrective Action Plan Standard
- Process for the regulation of fishing vessels and landing sites used to unload, handle, hold or transport fish
- Schedule I and II - Regulatory Verification Process
List of Registered Establishments
- Thermal Process Control Worksheet for Canned Fish and Fish Products
- Thermal Process Control Worksheet for Canned Fish and Fish Products - Plant Info
Foods Containing Meat and Fish Ingredients
Additional government and industry information can be found at:
- Date modified: