Explore the resources on this page to help develop your HUB’s written food safety program. These
materials complement those found in the Operations section of this website, including Policies,
SOPs, Work Instructions, Records, and Forms. They serve as practical how-to guides for HUB

Downloadable PDF documents are available, providing instructions and links for use on your
computer. These resources aim to consolidate information for HUB managers, assisting them in
providing services to HUB Users. These services include offering guidance on preparing food labels
and determining product shelf life.

Documents and Links

Food Hub Labelling Resources

Canadian Food Labelling requirements involve numerous webpages within the Canadian Food Regulations. The best resource to begin defining the information required for your specific label begins with using the Food Labelling Requirements Checklist. This helps to define what information you have and what additional information will be required. Additional links to associated webpages are also included to assist in creating the information for your graphic designer and the required technical information.
Canadian Food Hub Labelling Resources

Food Hub Allergens and Recall Alerts Resources

Keeping an eye on the product recalls provides insights as to specific ingredients and products that may identify a current risk and/or trend as to the types of ingredients and/or products that are currently posing food safety risks. This information may also provide details of a company, possibly a supplier, that has products that are on this list. This listing will also identify the severity of the risk and the physical locations where the products or ingredients are distributed.
The Food Allergen links identify those allergens that must be declared for food products sold in Canada and excellent links to Food Allergy Canada that not only provides insights as to the importance of accurately labelling food allergens and the link, “Allergen Management Guidelines for Food Manufacturers” that is an essential resource for all food processors, particularly for those in Shared Use facilities.
Food Hub Allergens and Recall Alerts Resources

Resources for Food Safety Courses

Food safety courses are abundant and numerous and Hub users may come from other jurisdictions. The links included in this section include not only those that are locally provided, such as FOOD SAFE Courses but also a link to other jurisdictions equivalency to courses such as FOOD SAFE level 1 thereby acknowledging the accreditation of a Hub User from another jurisdiction. Other resources that are useful for HUB Managers can also be included within this category for encouraging Hub Users to continue their education.
Resource for Food Safety Courses

Hub Management and Users Health and Safety

Working in a shared use commercial environment where unfamiliar equipment, is used that may require assembly and disassembly for cleaning and maintenance, requires definitive instruction as well as identification of the risks for both personnel and food safety. The links provided within this section reinforces the elements that are critical for both personal safety and the safety other workers as well as knowledge to reducing risks to the food products due to unintentional food contamination if not clean and maintained effectively.
Hub Management and Users Health and Safety

Food Hub Shelf-Life Resources

This set of resource links provide connections detailing Food Safety Risk Assessment examples from the BC Centre of Disease Control ( as well as the link from CFIA of how to conduct a shelf life study through the Preventative Control program. The links of independent laboratories and their websites and in some cases their locations are listed. Where a single location is not located refer to their website link to locate their nearest location. Contacting the laboratory to provide details of your product and the expected /desired shelf life is relevant to ensuring that the correct tests are conducted and the samples and sample delivery provides effective protection of the samples. All laboratories should provide a Chain of Custody document regardless of the type of testing that will be conducted, where a description of the product samples provided and the date and time shipped from the source and when received at the laboratory. This document is your record, thus a copy should be retained to compare with the Testing Results document received from the laboratory.
Food Hub Shelf-Life Resources

PowerPoint presentations

Recorded PowerPoint presentations are also accessible. These short presentations offer additional knowledge in an easy-to-use format for HUB managers. They are designed to provide quick access to training on key topics necessary for the smooth operation of the Food HUB. These recordings can be used by both HUB managers and shared with HUB Users. The responsibility for food safety is shared by both parties. The presentations are structured to be watched sequentially, beginning with assessing food safety risks in a shared facility. Short presentations on two key preventive controls (GMPs and Sanitation) follow. This knowledge is then applied to discussions on hurdle technology and the 7 Principles of HACCP.

Everyone in the facility must apply these principles not only for regulatory reasons but also for their value in producing quality products. Some HUB Users may seek HACCP accreditation to enhance their marketability, and HUB management must understand their role in this process. The final presentation discusses the difference between HACCP compliance and HACCP Certification. The presentations can also serve as a quick review and can be viewed in any order. The presentations are best viewed in fullscreen mode.

Click here to link to the PowerPoint presentations!

BC Food Hub Network