Safe Food For Canadians Regulations

SFCR: Preventive Controls and Traceability Requirements – 1 day

Comply with your food-specific requirements and integrate your existing HACCP food safety plan with Safe Food for Canadians Regulations preventive control plans.

Your food business has a Hazard Analysis and Critical Control Point (HACCP) system in place to manage food safety and you need to be in compliance with the Safe Food for Canadians Regulations (SFCR) preventive controls requirements. How do you adapt your HACCP plan to meet the new regulatory requirements?

During this course designed for established food businesses, you will consider options for transitioning your existing HACCP food safety management system to an SFCR preventive control plan (PCP) and learn how to upgrade your tracking system to meet the traceability requirements.

This course will address the general SFCR and traceability requirements that apply across food commodities, with breakout groups for food-specific requirements.

Upon registration, you will receive a short online survey to identify your food-specific breakout group as one of the following:

  • Dairy products, eggs and processed egg products
  • Meat, poultry and fish
  • Fresh fruits or vegetables, processed fruit or vegetable products, honey
  • Processed goods

Prerequisite: Good working knowledge of PRPs and HACCP. This course is designed for established food businesses with a HACCP food safety management system in place.

At the end of the program, you will be able to:

  • Describe the SFCR preventive controls and traceability requirements
  • Identify options for integrating HACCP into an SFCR-compliant PCP
  • Explain the general and commodity-specific requirements for PCs and traceability under the SFCR
  • Identify the similarities and the gaps between your HACCP plan and SFCR preventive control plan requirements
  • Plan activities to become SFCR compliant

This course is designed for established food businesses with a HACCP food safety management system in place.

Auditors; Facility Managers; Food Importers/Exporters; Food Safety & Quality Personnel; HACCP Personnel; Ingredient Suppliers; Inspectors; Owners/Operations of Food Business; QA/QC Personnel; Quality Systems Coordinators; Regulatory Authorities & Personnel; Supply Chain Managers

 

SFCR: Safe Food for Canadians Regulations Overview – ½ day

Do you know if you require a license? Do parts of your food business have traceability requirements? Do you know if and when you need to comply with the preventive control plan requirements? Determine how SFCR impacts you.

The Safe Food for Canadians Regulations (SFCR) come into force January 15, 2019. The SFCR and the Safe Food for Canadians Act (SFCA) cover imported, exported or inter-provincially traded food products, and some provisions of the SFCA and SFCR also apply intra-provincially.

Prepare for SFCR compliance. Gain clarity on the requirements that impact your business, the implementation timetable for compliance and next steps towards ensuring your business is ready and compliant.

What You’ll Learn

At the end of the program, you will be able to:

  • Discuss the main elements of the SFCR: licensing, preventive controls and traceability
  • Outline key similarities and differences between SFCR and FSMA
  • Identify the requirements and timelines that apply to your food business

Auditors; Certification Managers; Facility Managers; Food Agents and/or Brokers; Food Importers/Exporters; Food Safety & Quality Personnel; Growers/Producers; HACCP Personnel; Ingredient Suppliers; Inspectors; Lab Personnel; Owners/Operations of Food Business; Plant Managers/Supervisors; Product Development/R&D/Food Technologists; Production Managers/Supervisors; QA/QC Personnel; Quality Systems Coordinators; Regulatory Authorities & Personnel; Supply Chain Managers’

 

SFCR: Developing Your Preventive Control Plan - 2 day course

Focuses on the process of developing your preventive control plan (PCP) to meet Safe Food for Canadians Regulations (SFCR) requirements, and guides you through the steps to develop the food safety and consumer protection aspects of a written PCP for your food operation. You will gain knowledge on the key elements of a PCP and learn how to develop, implement and maintain your PCP.

 

SFCR: Hazard Analysis and Preventive Controls - 2 day course

Provides an introduction to hazard analysis and preventive control determination to build your preventive control plan. Gain knowledge on current best practices for developing, documenting and implementing prerequisite programs under SFCR to prevent contamination of food materials. You will identify and categorize hazards, identify appropriate preventive control measures to address hazards and risk, and begin developing your prerequisite programs as preventive control measures.

 

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SFCR: Preventive Controls Bundle for Food Processors - Take all 4 days and save 10%

Learn how to develop a written preventive control plan (PCP) in compliance with the Safe Food for Canadians Regulations (SFCR).

Designed for small food processors new to licensing, auditing and documented food safety systems under the SFCR, this 4-day training course introduces prerequisite programs, hazard analysis and preventive control determination to build your preventive control plan. In this course you will gain the knowledge and tools to apply the steps to develop, implement and maintain your preventive control plan (PCP).

This four-day course includes:

  • Two days of training on prerequisite programs, hazard identification and analysis, and preventive controls to address hazards and risks, as covered in our SFCR: Hazard Analysis and Preventive Controls course 
  • Two days of focused training on the steps to develop and document your preventive control plan (includes both food safety and consumer protection aspects), as covered in our SFCR: Developing Your Preventive Control Plan course

 

SFCR: Comparison with FSMA Preventive Controls for Human Food Rule - .5 day course

The Safe Food for Canadians Regulations (SFCR) are similar to the U.S. FSMA requirements. There are some key differences, however, to keep in mind as you prepare for SFCR compliance. These include:

  • The approach to preventive controls
  • Documentation requirements
  • Licensing

This course provides a comparison of the key elements of the SFCR with the U.S. FDA FSMA Preventive Controls for Human Food rule requirements. You will gain a solid understanding of the North American regulatory landscape and become familiar with the U.S. FDA-Canadian Food Inspection Agency (CFIA) Food Safety Systems Recognition Arrangement, differences in preventive controls terminology and requirements, and documentation requirements.

This course refers to the FSMA Preventive Controls for Human Food rule requirements only. Requirements pertaining to any other rules under FSMA will not be addressed.
At the end of the program, you will be able to:

  • Outline the government agency responsible for oversight of the different commodities in the U.S. (e.g. meat and poultry, seafood and processed goods)
  • Discuss the key similarities and differences between the SFCR and FSMA requirements
  • Differentiate between the preventive controls and documentation requirements under SFCR and FSMA
  • Discuss how to manage your documentation to meet the SFCR preventive control plan and FSMA food safety plan requirements