Preventive control plan (PCP)
The Safe Food for Canadians Regulations (SFCR) require that certain food businesses prepare, keep, maintain and implement a written preventive control plan (PCP) to demonstrate how hazards and risks to food are addressed. This page contains guidance to help you determine if you need a written PCP, and if so, how to prepare and implement one.
- Preventive control plan interactive tool
Use this interactive tool to determine if and when you need a PCP.
- Infographic: Your preventive control plan
- Questions and answers: Preventive controls and preventive control plans
Know the requirements
Regulatory requirements: Preventive control plan
An explanation of the requirements found in the SFCR Part 4, Division 6 – Preventive control plan. Get a better understanding of the requirements to help you determine if you meet them.
Preventive controls for food businesses
Access a collection of information related to preventive controls.
Prepare your PCP
- Importer guide: prepare your preventive control plan
- Preventive control plan (PCP) templates – for importers
- A guide for preparing a preventive control plan – for domestic food businesses
- Preventive control plan templates for domestic food businesses
- A guide for preparing an Export Certification Control Program (ECCP) plan
- Conducting a hazard analysis
- Evidence showing a control measure is effective
- Determining critical control points and their critical limits
- Monitoring procedures
- Corrective action procedures
- Verification procedures
- Record keeping
Examples of PCP approaches
- The Food Safety Enhancement Program approach to a preventive control plan
- The Quality Management Program approach to a preventive control plan
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