Effective hygiene controls are vital to prevent the adverse human health and economic consequences of foodborne illness, foodborne injury, and food spoilage.
The Canadian Code of Practice - General Principles of Food Hygiene provides a firm foundation for good manufacturing and hygienic practices to be applied by the food industry in Canada. The Code includes the key controls necessary for manufacturers to control the safety and suitability of food during manufacturing or processing.
The Canadian Code is based on the Recommended International Code of Practice - General Principles of Food Hygiene adopted by the Codex Alimentarius Commission in 1969 and revised in 1997. This is consistent with the World Trade Organization Agreement on the Application of Sanitary and Phytosanitary Measures that directs Members to base their sanitary and phytosanitary measures on international standards, guidelines and recommendations. For food safety, the international standards, guidelines and recommendations established by the Codex Alimentarius Commission are recognized under the SPS Agreement and include Codex codes and guidelines of hygienic practice
