Food Producer Registration Information

Home » Health Information » Food Safety » Operators of Food Businesses » Food Producer Registration Information

Name of Business * Required
Name of Owner/Operator * Required
First Last
Address of Owner/Operator * Required
Street Address Address Line 2 City State / Province / Region ZIP / Postal Code Country
Address/Location of Production Facility * Required
Street Address Address Line 2 City State / Province / Region ZIP / Postal Code Country
Telephone Number * Required
Fax Number
Email * Required
Days of Week Production Occurs * Required
Product Name/Product Description * Required
Product Type * Required
Example: cooked, raw, processed, ready to eat
Food Safety Characteristics * Required
ie. acidity, dryness/humidity, salinity, high protein
Product Ingredients * Required
Source of Raw Ingredients * Required
Handling Instructions * Required
ie. keep refrigerated, cook to 74°C, keep frozen
Have your recipes been validated/tested? * Required
- Yes
- No
If your recipes have been validated/tested, please list name of testing facility * Required
Shelf life of the product (how was this determined?) * Required
Does product contain common allergies? If yes, list them please. * Required
Do the labels meet CFIA Labelling Requirements?
Please email your CFIA Labelling example along with your Business Name to [email protected].
Are any of your ingredients prepared outside of an inspected food premises? If yes, please indicate location. * Required
If any part of your process includes use of water/ice from an off-site location is the water tested? * Required
(washing produce, cleaning, cooling, etc.)
Please list all the steps in the process * Required
(just like a recipe without specific amounts)
What types of equipment do you need to make your product? * Required
Please list all major and minor pieces of equipment/utensils.
Do you have controls in place at each step to minimize contamination/cross-contamination/temperature abuse? * Required
Please list controls.
Do you check critical controls such as pH temperatures?
If yes, please list what you record.
Do you record critical checks?
If yes, please list what you record.
Do you have a way of tracking batches of your product?
If so, please indicate how you track your product and what you would do if your product needed to be recalled.
Where do you store your raw ingredients? * Required
Where do you store your prepared product? * Required
How do you deliver your products to market/retail/wholesaler? * Required
Have you taken any safe food handler training courses? * Required
Please list any qualifications you have and dates courses were taken.
Any additional information you wish to provide
Submitted by * Required
First Last
Health Protection and Promotion Act
This information is collected under Section16 (4) of the Health Protection and Promotion Act which states” Every person who operates a food premise shall furnish the medical officer of health of the health unit in which the food premises is located with such information as the medical officer of health requests in respect of the manufacturing, processing, preparation, storage, handling, display, transportation, sale or offering for sale of any food on or in the premise and the distribution of food from the food premise”.
CAPTCHA

Do the labels meet CFIA Labelling Requirements?

Health Protection and Promotion Act