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

From [ Health Canada ]

Overview 

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
  • 4.1 Ready-to-eat smoked fish
  • 4.2 Ready-to-eat multi-ingredient products containing smoked fish
• 5. Control of pathogens
  • 5.1 Clostridium botulinum
    • 5.1.1 Ready-to-eat smoked fish
    • 5.1.2 Ready-to-eat multi-ingredient products containing smoked fish
  • 5.2 Listeria monocytogenes
    • 5.2.1 Ready-to-eat multi-ingredient products containing smoked fish
  • 5.3 Parasites
• 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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