Fish Inspection Program

Overview

The Fish Inspection Program provides oversight to ensure that fish processors are operating under conditions that meet all relevant provincial requirements.

The program is part of the Ontario Ministry of Agriculture, Food and Rural Affairs.

Regulation

On January 1, 2020, we introduced a fish processing regulation under the Food Safety and Quality Act, 2001 (FSQA).

The regulation is consistent with current industry standards, while protecting public health and supporting growth in the fish processing industry.

Inspection decision tree

This information is for provincial fish processing operations that require a licence Ontario Regulation 465/19 (Fish Processing) made under the Food Safety and Quality Act, 2001.

The five questions in this decision tree will help you know if you may be inspected by:

• your local public health unit
• Ministry of Agriculture, Food and Rural Affairs
• Canadian Food Inspection Agency

Decision tree

• Question 1: Do you process or package a fish product?
  • If no, then your operation may be subject to inspection by your local public health unit.
  • If yes, then continue to question 2.
• Question 2: Are all your fish products processed or packaged for persons who are consumers or sold, offered for sale or transferred, with respect to ownership, to persons who are consumers?
  • If yes, then your operation may be subject to inspection by your local public health unit.
  • If no, then continue to question 3.
• Question 3: Is your operation licensed under the Safe Food for Canadians Act to process or package fish and all fish is processed or packaged under that licence?
  • If yes, then your operation is subject to inspection by the Canadian Food Inspection Agency.
  • If no, continue to question 4.
• Question 4: Are the fish product processed or packaged in a fish processing plant that is also a meat plant?
  • If yes, then your operation is subject to inspection by OMAFRA and licensing under the Food Safety and Quality Act, 2001, O. Reg. 465/19.
  • If no, continue to question 5.
• Question 5: Are you performing licensed activities?
  • If yes, then your operation is subject to inspection by OMAFRA and licensing under the Food Safety and Quality Act, 2001, O. Reg. 465/19.
  • If no, then your operation may be subject to inspection by your local public health unit.

Note: this decision tree is for summary and information purposes only. Please consult Ontario Regulation 465/19 under the Food Safety and Quality Act, 2001 for necessary information. In the event of a conflict between the regulation and this document, the regulation will govern.

Definitions

These definitions apply to the five questions.

Consumer

An individual who obtains a fish product for the purpose of consumption by themselves or others and does not intend to resell it or barter or trade it for consideration.

Fish processing operation

An operation that processes or packages fish products at a fish processing plant.

Fish processing plant

A structure, boat, vehicle or vessel where a fish processing operation operates.

Fish product

Fish, or any food that contains fish, but does not include: food that contains fish if the amount of fish contained constitutes 25 percent or less of the product, by weight, unless the food is a ready-to-eat fish product that contains raw fish or any food that contains fish that is used to make a product, other than a ready-to-eat fish product that contains raw fish, described in clause (a) food that contains both fish and meat if that food is regulated under Ontario Regulation 31/05 (Meat) made under the Food Safety and Quality Act, 2001

Licensed activities

Defined as: any activity undertaken in relation to processing or packaging a ready-to-eat fish product, unless the fish product is either: processed or packaged only for persons who are consumers sold, offered for sale or otherwise transferred, with respect to ownership, only to persons who are consumers any activity undertaken in relation to packaging a fish product, using modified atmosphere packaging or vacuum packaging, unless the fish product is either: processed or packaged only for person who are consumers; or sold, offered for sale or otherwise transferred, with respect to ownership, only to persons who are consumers. the processing of a fish product in a fish processing plant if the plant is also a meat plant

Meat plant

Any of the following: a meat plant that requires a licence under Ontario Regulation 31/05a meat plant that holds a licence under Ontario Regulation 31/05an establishment that is identified in a licence issued under the Safe Food for Canadians Act (Canada), if that licence is for activities relating to a meat product or food animal.

Processing

When used with respect to a fish product, means: boning, canning, coating, comminution, cooking, cooling, curing, cutting, dehydrating, emulsifying, fabricating, fermenting, filleting, freezing, heating, icing, marinating, pasteurizing, pickling, refrigerating, rinsing, salting, seasoning, slicing, smoking and thermal processing reprocessing of previously processed fish products any other activity performed to prepare a fish product for use as food

Contact us

Toll Free: 1-877-424-1300
E-mail: ag.info.omafra@ontario.ca