Recommended preventive controls – for food
General
- Conducting a hazard analysis
- Control measures for Listeria monocytogenes in ready-to-eat foods
- Evidence showing a control measure is effective
- Foods treated with high pressure processing (HPP)
- Guidance for food establishments concerning construction materials and packaging materials and non-food chemicals
- Incoming ingredients, materials and non-food chemicals
- Preventive controls for food allergens, gluten and sulphites
- Recall procedure: A guide for food businesses
- Sampling procedures
- Shelf-life studies
- Supplier food safety assurance program
Thermal processing of food
- Commercial sterilization of low-acid food in hermetically sealed containers: retort systems
- Flexible retort pouch defects – Identification and classification
- Guidance on resistance temperature detectors used as indicating thermometers for retort vessels
- Heat penetration studies
- Metal can defects – Identification and classification
- Temperature distribution test for steam-still retorts
- Visual examination of commercially sterile low-acid and acidified low-acid foods packed in hermetically sealed containers
Food-specific preventive controls
- Dairy products
- Egg and processed egg products
- Fish
- Fresh fruits or vegetables
- Honey
- Manufactured food (all other food)
- Maple
- Meat products
- Processed fruit or vegetable products