Preventive Control Plans for Food Processors: Why Documentation Matters

Preventive controls are at the core of food safety in Canadian processing facilities. Yet many small and mid-sized processors rely on informal systems or outdated documentation that no longer reflects their production reality. As operations grow, risks increase — especially around allergens, sanitation, ingredient handling, and temperature control.

A documented Preventive Control Plan (PCP) or HACCP program demonstrates that hazards have been identified and controlled before they become problems. Regulators and customers expect processors to show monitoring records, corrective actions, and verification activities — not just written policies. Without documented proof of control, even well-run operations may struggle during inspections or audits.

Preventive systems are not just about passing audits. They create consistency on the production floor, reduce recall risk, and support long-term scalability.

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