Exporting food: key principles
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Keeping food safe
The following principles are considered international best practices in making sure that foods exported from Canada meet Canadian and foreign country requirements.
Know Your Foreign Market:
- Requirements: Do you know the requirements of the importing country?
- Eligibility: If required, are you on eligibility lists for specific markets?
- Certification: If required, have you obtained an export certificate for your food prior to shipping?
- Preparation: Have you requested from the Canadian Food Inspection Agency the required inspection or certification services while the goods are still in Canada?
Know Your Food:
- Basics: Is the food coming from a licensed food business in Canada?
- Requirements: Can you prove that your food meets the applicable requirements for safety, grading, standards, labelling, and net quantity in both Canada and the foreign country?
- Traceability: Do you have the name and address of the persons who manufactured and processed the food in Canada, and to whom you exported the food products?
- Verify: Do you verify your food shipment matches what is described on your export certificate and other shipping documents prior to export (for example, correct product is sent)?
Have A Plan:
- Documents: Do you keep all certificates and shipping documents on file?
- Controls: Are there food safety controls in place, such as maintaining the correct temperature during the storage and shipment of your food?
- Complaints and recalls: Have you established procedures for handling complaints and recalls?
- Verify: Is your plan working as expected?
Your Preventive Control Plan:
A Preventive Control Plan (PCP) describes these elements in a written document.
Did You Know?
As a regulated party, you are responsible for ensuring that the foods you export meet the requirements of all applicable Canadian and foreign laws.
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