HACCP and PCPs · reviewed 2026-10-28 · 4 min read
HACCP or PCP? How they fit together
One is a method for controlling hazards. The other is a written plan the SFCR requires of many licence holders.
Short answer
HACCP is the internationally recognized method for identifying hazards and controlling them at critical points. A preventive control plan (PCP) is the written document the SFCR requires of many licence holders. It uses the same hazard-analysis logic and covers more ground.
What HACCP is
HACCP, hazard analysis and critical control points, is a method set out in the Codex Alimentarius general principles of food hygiene. You describe the product and process, analyze the biological, chemical and physical hazards at each step, decide where control is critical, and set limits, monitoring, corrective actions and verification.
What a PCP adds
CFIA describes the PCP as a written document that shows how hazards and risks to food are identified and controlled. Alongside the hazard analysis and control points, it covers:
- Measures to make sure food is packaged and labelled truthfully and meets the applicable standards of identity and grades.
- For importers, evidence that foreign suppliers produce food under controls that meet Canadian requirements.
- Verification that the plan is implemented and effective, and supporting records kept for two years.
Who needs which
Many SFCR licence holders must prepare, keep and maintain a written PCP. Some small businesses are exempt from the written plan but still have to meet the preventive control requirements. Certification schemes such as SQF, BRCGS and FSSC 22000 expect a HACCP-based food safety plan whether or not a PCP is required.
In practice, a well-built HACCP plan is the core of a PCP. The extra work is usually in labelling, packaging and import controls, and in keeping the whole plan current.
This guide is general information, not legal advice or a determination for your business. What applies depends on your products, activities and markets.