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
- 1. Purpose and scope
- 2. Definitions
- 3. Background
- 4. Relevant food regulations
- 5. Control of pathogens
- 6. References
- Appendix A: Summary of the control for pathogens in ready-to-eat smoked fish and multi-ingredient products containing smoked fish.
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Details and history
Published: [Month DD, YYYY] TBD
Consulted: [April 4 – June 2, 2017] Consultation
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