Duration: 6 Hours
This convenient online course focuses on implementing the
two Preventive Control Plan (PCPs) required under CFIA's
Safe Food for Canadians Regulations, Food Safety PCP
and Market Fairness PCP. The course will also help with
understanding the key licensing requirements of SFCR. The
SFCR is aligned with internationally recognized standards,
such as CODEX Alimentarius, for food safety and consumer
The course is self-paced online training-log in and out
according to your schedule. You have 3 months to
complete the training. Upon completion of all the
chapters, you may print a certificate of completion.
1) Requirements and guidance for food exporters and
importers (Licensing, traceability and preventive controls) to
comply with CFIA
2) Food Safety Preventive Control Plan (PCP)
- Types of Hazards: Biological, Chemical and Physical
- Five Preliminary Steps
- Conducting Hazard Analysis to determine significant
hazards and their control measures
- Critical Control Point Procedure (Critical Limits, Monitoring,
Corrective Action, Verification and Recordkeeping)
- Evidence showing control measures are effective
- Evidence showing the PCP has been implemented
3) Customer Protection and Market Fairness Preventive
- Labelling, standards of identity, grades, packaging and net
4) Introduction to Food-specific requirements and guidance
In addition to general requirements, other requirements apply
to specific foods.
5) Toolkit for businesses- Interactive tools and other
resources to see how and when new requirements will apply
to your business and what you need to do.
6) What is the difference between a HACCP
plan/prerequisite program (FSEP) and a preventive control
Access to Resources, templates and downloads
Preventive Control Plan Resources
Review of PCP Development for a Model Food Example
SFCA Food Safety Plan Implementation Schematic
SFCR Regulation Overview Schematic
Certificate of Participation
|Online Safe Food for Canadians Regulations
Self-Paced Express Learning Course
Safe Food for Canadians Regulation
Under the new Act, who will need a licence.
Generally speaking, if a person is doing any of the following
activities, they will need a licence:
Manufacturing, processing, treating, preserving, grading, packaging
or labelling a food that will be exported or moved between provinces
Exporting a food that requires an export certificate
Slaughtering a food animal
Storing and handling a meat product in its imported condition for
inspection by the CFIA
Why does CFIA require licensing.
Licensing would allow the CFIA to:
Identify businesses preparing food for inter-provincial trade, export,
or importing food into Canada
Authorize a person to carry out specified activities
Is CFIA still registering facilities.
CFIA will no longer be registering establishments, but will be issuing
licences to a person to carry out activities. Existing registrations will
transition to licences as they expire.
How long would the license be valid.
For 2 years.
When should currently registered establishments
apply for a licence.
Registered establishments would be permitted to continue operating
under their current registration until it expires. Then they would be
required to obtain a licence.
What are the exemptions for licensing requirements.
Packaging in the field of fresh fruit or vegetables that will be
manufactured, processed, treated, preserved or graded by a
licence holder in another province
Packaging, labelling and import of unprocessed foods intended to
be processed for use as grain, oil, pulse, sugar or beverage (e.g.,
wheat, canola, lentils, green coffee beans, etc.)
What do Canadian businesses need for importing food to
Canadian businesses that import food would need to:
Have a licence to import
Have a preventive control plan (in most cases)
Import food that is manufactured, prepared, stored, packaged and
labelled under similar food safety controls as food prepared in
Maintain procedures and processes for handling and investigating
complaints and recalls
What should Canadian businesses do if they export food.
They would have to export food that:
Has been manufactured, processed, treated, preserved, graded,
packaged, labelled by a licence holder.
Meets the safety requirements of the proposed SFCR, when there
are no requirements in place in a foreign country.
The proposed SFCR requirements would always have to be met for:
Humane treatment of animals
Preventive control plan
When would food businesses need to be licensed.
Once the Regulations come into force, the following timelines have
Meat, Fish, Eggs, Processed Eggs, Dairy, Processed fruits or
vegetables, Honey, Maple, Fresh fruits or vegetables
Anyone requesting an export certificate
Two years for all other food.
What is the new Safe Food for Canadian Act based on.
It is based on prevention. Prevention control requirements are
intended to ensure food businesses prepare food in a sanitary
Who will need a preventive control plan.
Generally speaking, a written preventive control plan would be
Most licence holders whose food is traded interprovincially
Most licence holders who import food
Most fresh fruit or vegetable (FFV) growers/harvesters whose FFV
are traded interprovincially
All licence holders who manufacture, process, treat, preserve,
grade, store, package or label meat or fish for export
All licence holders who store and handle a meat product in its
imported condition for inspection by the CFIA
Food businesses who would like to receive an export certificate from
What is included in a written PCP (Preventive Control Plan).
A hazard analysis – describing the biological, chemical and physical
hazards that could reasonably occur.
Description of the control measures in place, and evidence showing
they are effective.
Description of the critical control points and related: • control
measures • critical limits, • monitoring procedures • corrective action
Procedures to verify the written PCP is implemented and is effective.
Descriptions of the measures in place to ensure you meet the
labelling, packaging, grading, standards of identity, net quantity,
and humane treatment of animals applicable to your products.
Any supporting documents, including information you used to
determine the hazards associated with your foods, the rational for
determining CCPs and historical data.
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