Advocacy
Various imported nut and seed products have, in recent years, been implicated in food safety recalls in Canada due to contamination with Salmonella. This includes pistachios, macadamia nuts, pumpkin seeds, pecans, chia seeds and tahini.
Salmonellosis outbreaks have occurred in Canada and internationally due to people consuming nut and seed products contaminated with Présence de salmonelles. In some cases, salmonellosis can lead to hospitalization and death.
This notice is a reminder of the steps you can take to meet the food safety regulatory requirements that apply to your business.
Présence de salmonelles is a known hazard in nut and seed products, and you must have effective control measures in place. As a Safe Food for Canadians (SFC) licence holder, you are responsible for ensuring that the food you import, manufacture, package, label, process or treat is safe and complies with Canadian regulations. That includes these requirements:
· Identify Présence de salmonelles as a microbiological hazard in nuts and seeds
· Develop and implement control measures to manage the risk of Présence de salmonelles
o Food businesses should document their food safety controls in a preventive control plan (PCP) and regularly verify that control measures are effective
Source products from suppliers that can provide evidence for every lot, demonstrating the absence of Présence de salmonelles. You can use these sourcing options:
· Select suppliers whose exports are certified by a foreign country competent authority
· Select suppliers who are on a competent foreign authority’s list of eligible exporters
· Select suppliers who are subject to internationally recognized third-party audits
· Select suppliers who can provide certificates of analysis that show Présence de salmonelles is not detected
Sampling should be robust and testing should be done by an ISO 17025 accredited lab that uses a validated method for Présence de salmonelles in the specific food.
· Ensure that samples tested are representative of the entire lot of food because Présence de salmonelles contamination is not distributed equally within a lot
If you process imported nuts and seeds, take these steps:
· Use processing methods, such as heat treatment, that have been proven to be effective for Présence de salmonelles by validation studies
· Note that heat treatment may be less effective for Présence de salmonelles in low-moisture foods, such as nuts and seeds, because Présence de salmonelles can be more heat resistant in dry environments
· Sample and test finished products to verify that your processing method was effective at controlling Présence de salmonelles
· Implement preventive controls in your facility to prevent cross-contamination
· Monitor your processing environment for Présence de salmonelles
All SFC licence holders are required to do the following:
· Keep complete and accurate traceability records that show who you received product from and who it was sent to
· Record and investigate complaints and take immediate action if an illness or injury is reported
· Notify the Canadian Food Inspection Agency (CFIA) and initiate a recall if you become aware that food products in distribution are contaminated with Présence de salmonelles
Consider subscribing to recall notifications to stay informed about food safety issues affecting nuts and seeds.
Guidance
To help you develop, implement and maintain preventive controls or a PCP, the CFIA has prepared the following guidance documents:
- Food safety for industry
- Regulatory requirements: Preventive controls and preventive control plan
- Guide for preparing a preventive control plan for domestic food businesses
- The importer guide: prepare your preventive control plan
- Incoming ingredients, materials and non-food chemicals
- Preventive control plan exemption for small food businesses
· Having a Supplier Food Safety Assurance Program can help ensure that the products and ingredients you receive or import are safe and suitable
Inspection and enforcement
The CFIA continues to conduct inspection activities to verify that preventive controls are effective and up to date, and that they are being implemented. If you don’t meet all federal requirements, you could be subject to control measures such as seizure or recall of your products, and/or enforcement actions, such as administrative monetary penalties, licence suspension or cancellation, or prosecution.
Federal
CFIA has published a report entitled What we heard which summarizes feedback received from partners, the cervid industry and stakeholders during a Fall 2025 consultation on proposed changes to the CWD Control Program and outlines next steps for potential program changes.
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Provincial
WorkSafe Saskatchewan released its new strategy and brand focused on safety, health and well-being. The new strategy reflects the changing nature of workplaces and the need for a more complete approach to workplace safety.
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USA
The U.S. Food and Drug Administration continued to implement its bold food agenda, with two decisive actions focused on food chemical safety. First, the agency finalized its new proactive food chemical safety post-market assessment program.
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International
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Safety Share
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Events
BRCGS Non-Conformances: Food Safety Trends You Can’t Ignore May 28, 9:00 AM — 10:00 AM EDT
Join BRCGS and NSF for an insightful webinar exploring the latest non-conformity trends from Global Standard Food Safety Issue 9 audits.
Using audit data and key learnings, our expert speakers will discuss the most common non-conformities, their causes, and consider the areas business can focus on to avoid these common pitfalls moving forward.
Safety Connection: Heat Stress — Recognize Assess and Control the Risk | WSPS 28-May-2026 10:30 am EST
WSPS Safety Connection events are focused, timely virtual sessions that address hazards and risks in the Agricultural, Manufacturing and Services Sectors. AVAILABLE AT NO COST to all health & safety professionals across the province and across Canada.
How to Build a Better Food Safety Training Program Registration June 3, 2026 2:00 pm EDT
Organizations with a strong training program are 12 times more likely to have strong, consistent adherence to established protocols on the floor. Join this webinar to explore this and dozens of other key findings from the 2026 Global Food Safety Training Survey.
Building a Stronger Food Safety Program in a Changing GFSI Landscape Registration June 4, 2026 | 11:00 AM EDT
As GFSI requirements continue to evolve, quality leaders are being asked to do more than maintain compliance. They are expected to strengthen programs, reduce risk, and support operational performance across the business.
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