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Food

Preventive Control Plan (PCP)

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Every business that holds an SFC license, importers included, prepares and maintains a written preventive control plan (PCP). The plan covers hazards, critical control points, critical limits, monitoring, corrective action and verification steps.

Who Is Obligated?

SFC license holders. Businesses whose gross sales from food in the last 12 months were CAD 100,000 or less are partially exempt; the exemption does not apply to meat, fish, dairy products, eggs, processed egg products and processed fruit or vegetable products.

What We Do

  • We assess your business’s PCP obligation and exemption status.
  • We prepare the written PCP for your products.
  • We adapt your existing HACCP or BRCGS documentation to PCP requirements.

What You Receive

  • Preventive control plan (PCP)
  • Gap and improvement list
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Canada Preventive Control Plan (PCP) Preparation Application

Product, process, known hazard, and existing food safety system details so we can prepare a written preventive control plan that complies with the SFCR.

  1. 1 Preliminary Information
  2. 2 Products
  3. 3 Hazards
  4. 4 Existing System
  5. 5 Submit
1. Preliminary Information
Who is the plan being prepared for? *
Has the SFC license been obtained? *
License holder's gross food sales in the last 12 months *

Businesses with CAD 100,000 or less may be partially exempt; the exemption does not apply to meat, fish, dairy, eggs, and processed fruits and vegetables.

Your details are used only to prepare your application. An unfinished application is kept in this tab.

Frequently Asked Questions

We are a small business; do we still need to prepare a PCP?
Businesses whose gross sales from food in the last 12 months were CAD 100,000 or less are partially exempt. The exemption does not apply to meat, fish, dairy products, eggs, processed egg products and processed fruit or vegetable products; we assess your situation based on your products.
Does the importer in Canada also need a preventive control plan?
Yes. Every business that holds an SFC license, importers included, prepares and maintains a written preventive control plan. We cover the license side in our SFC License Assistance service.
We already have HACCP or BRCGS documentation; do we start from scratch?
No. We adapt your existing documentation to PCP requirements and deliver the remaining gaps as a separate list.
What do you need from us to prepare the plan?
Your product list, your production process and the food safety documentation you have are a sufficient starting point. From these, we work the hazards, critical control points and the monitoring, corrective action and verification steps into the plan.

Sources: SFCR (SOR/2018-108), s. 86; SFCR (SOR/2018-108), s. 89; SFCR (SOR/2018-108), s. 46.