Guidelines - Safe Food Production

• Commodity-Specific Food Safety Guidance Documents
  These documents are voluntary guidance that manufacturers of specific commodities in the non-federally registered sector can use to assist them in adopting a HACCP approach for their operations.
• General Principles of Food Hygiene, Composition and Labelling
  The General Principles of Food Hygiene, Composition and Labelling is designed to serve as a guideline for Canadian food manufacturers and includes the key areas necessary to control the safety, labelling and composition of food during manufacturing, processing, storage or distribution.
  
  • Food Allergies and Allergen Labelling
  • Safe Water for Food Processing
• Guide to Food Safety
  The Guide to Food Safety provides more detailed guidance on developing a preventive food safety control system using a science-based and systematic approach. It provides guidelines to assess food safety hazards and establish preventive control measures.
• Policy on Listeria monocytogenes in Ready-to-Eat Foods (2011)