Product Inspection
Guidelines
- Guide to Food Labelling and Advertising - Fish and Fish Products
- Guide to Permitted Additives in Fish and Fish Products
- Appendix 1(A) - CFIA Aquaculture Therapeutant Residue Monitoring List
- Bacteriological Guidelines for Fish and Fish Products
- Canadian Guidelines for Chemical Contaminants and Toxins in Fish and Fish Products
Reference Material
- Classification of Products containing Meat and Fish - Table of Accepted Processes and Ingredients
- Electronic Workbook - Tolerance and Calculation of Weighted Lot Average (download Excel 97 workbook)
(Note: This workbook to be used in conjunction with Chapter 14 of the Fish Products Inspection Manual - Net Content Determination.) - Fact Sheet - Seal Worms in Fish
- Fish Products Inspection Manual - Policy and Procedures
- Fish Products Standards and Methods Manual
- Implementation of the 2011 Health Canada Policy on Listeria monocytogenes in Ready-to-Eat Foods
- List of Canadian Acceptable Common Names for Fish and Seafood
- Low-Acid and Acidified Low-Acid Foods In Hermetically Sealed Containers - Visual Inspection Protocol
- Novel Fish and Fish Products
- Policy on the Use of Third Party Laboratories for Testing Fish and Fish Products Under the Fish Inspection Program
- Smoked Fish: Storage Conditions
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