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            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.

            The basics

            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.

            Additional guidance

            Prepare your PCP

            Examples of PCP approaches

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