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1. Allergen Management: Required when facility handles allergenic ingredients

2. Transportation and Storage: Needed for operations involving significant transportation or storage components

3. Supplier Assessment: Include when operation relies on multiple suppliers or high-risk ingredients

4. Employee Training Requirements: Detailed section needed for complex operations or high-risk processes

5. Environmental Monitoring: Required for ready-to-eat food production or high-risk environments

6. Chemical Control Program: Needed when operation involves significant chemical usage

7. Foreign Material Control: Required for operations with significant foreign material risks

8. Crisis Management Procedures: Include for large operations or those with high public health impact

1. Schedule A: Process Flow Diagrams: Detailed flow charts of all production processes

2. Schedule B: Hazard Analysis Tables: Detailed tables showing hazard analysis for each process step

3. Schedule C: CCP Monitoring Forms: Templates for monitoring critical control points

4. Schedule D: Laboratory Testing Protocols: Specific testing requirements and procedures

5. Schedule E: Validation Studies: Documentation of validation studies for critical processes

6. Appendix 1: Risk Assessment Matrix: Tool used for evaluating risk levels

7. Appendix 2: Regulatory Requirements: Summary of applicable Canadian food safety regulations

8. Appendix 3: Equipment List: Detailed list of equipment and associated food safety considerations

9. Appendix 4: Sampling Plans: Detailed sampling procedures and frequencies

10. Appendix 5: References: Scientific references and regulatory guidelines used