The Canadian food-safety pack

Select the location's province or territory. The ten pack areas combine federal scope, regional requirements and operating guidance. Each entry identifies its source and distinguishes legislation, an authority's explanation and guidance. The model Food Retail and Food Services Code is not automatically the law in every jurisdiction.

• Food safety and HACCP: permits, actual processes, safe sources, hygiene, cleaning, pests, water, waste, temperature methods and corrective actions.
• Allergens, traceability, food-handler training and documents: recipes and supplier evidence, delivery links, recall actions, accepted certificates and reviewed versions.
• Workplace health and safety, fire, emergencies, chemicals and privacy: assign owners and record the applicable local requirements and evidence.

1. Read the sources and record the authority, permit and activity-specific conditions. Inspectors can require more than a generic starter.
2. Adopt the reviewed edition and assign evidence, actions and review dates. Adoption retains the edition and instructions used at the time.
3. Review changes before adopting a later edition. Keep previous records and the reason for a changed method.

The business still obtains permits, recognized training, laboratory or process validation when required, and local approvals. Importing, exporting, interprovincial trade, wholesale production and specialized foods can add federal licensing or preventive-control duties.

• Federal activity and commodity scope ↗

• Your province or territory