Guidance Document on Ready-to-Eat Smoked Fish and Multi-Ingredient Products Containing Smoked Fish

From [ Health Canada ]


This guidance is to be used to mitigate the potential microbiological risks associated with ready-to-eat smoked fish and multi-ingredient products containing smoked fish. Pathogens of concern include: Clostridium botulinum, Listeria monocytogenes and parasites.  

Regulatory agencies such as the Canadian Food Inspection Agency (CFIA) and/or provincial/territorial governments may have additional specific requirements. 

Who this guide is for

  • Food safety regulators
  • Food manufacturers

In this guide

View complete guide

Details and history

Published: [Month DD, YYYY] TBD
Consulted: [April 4 – June 2, 2017] Consultation

For assistance

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Bureau of Microbial Hazards:
Bureau of Microbial Hazards
Food Directorate
251 Sir Frederick Banting Driveway
Postal Locator 2204D
Tunney's Pasture
Ottawa, Ontario
K1A 0K9
Phone: 613-957-0880

Fax: 613-952-6400

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