What is a Preventive Control Plan (PCP)? A Simple Guide for Food Businesses

Wentsi Yeung
Aug 29
2 min read

Published: August 2025 · By Blue Aster Consulting

If you are starting or running a food business in Canada, you will quickly hear the term Preventive Control Plan (PCP). It is one of the key requirements under the Safe Food for Canadians Regulations (SFCR).

But what exactly is a PCP, who needs one, and what should it include? This guide explains the basics in plain language.

What is a Preventive Control Plan?

A Preventive Control Plan is a written document that shows how you identify and control food safety risks in your business. It is similar to HACCP, but broader, because it also covers consumer protection, traceability, and recalls.

A PCP demonstrates to the Canadian Food Inspection Agency (CFIA) that you have a system in place to keep food safe and properly labelled.

Who Needs a PCP?

You generally need a PCP if you are required to hold an SFCR licence. This includes businesses that:

Import food into Canada
Export food to other countries
Manufacture, process, package, or label food for interprovincial trade
Grow or harvest fresh fruits and vegetables for interprovincial trade
Slaughter food animals for export or interprovincial sale
Store imported meat products for inspection

Some very small or low-risk businesses may not need a written PCP, but they still must follow preventive control requirements.

What Does a PCP Cover?

A complete PCP typically includes procedures and records for:

Sanitation and hygiene practices
Allergen control
Preventing contamination during processing and storage
Employee training
Supplier approval and ingredient controls
Traceability and record keeping
Complaint handling and recall procedures
Labelling and consumer protection

Why is a PCP Important?

It is a legal requirement for many food businesses in Canada
It helps prevent food safety incidents that could harm customers or lead to recalls
It provides confidence to retailers, distributors, and inspectors
It can help open doors to interprovincial and international markets

Even if your business is not required to have a written PCP, developing one can help organize food safety practices and prepare for growth.

How to Get Started with a PCP

Map your process. Write down each step of your production, from receiving ingredients to delivering the final product
Identify risks. Note where contamination, allergens, or errors could occur
Put controls in place. Create cleaning, monitoring, and training procedures
Keep records. Document what you do and keep evidence for inspections
Review regularly. Update your PCP when you change ingredients, equipment, or processes