Review of the Safe Food for Canadians Regulations and Developing Preventative Control Plans for Domestic Businesses, Importers and Exporters Workshop
July 12, 2019
9:00 a.m. – 5:00 p.m.
CAD $585.00 + HST
AAPS Training Center
200 Consumers Road, Suite 200, Toronto, Ontario, M2J 4R4
The Safe Food for Canadians Regulations (SFCR) came into force on January 15, 2019. This 1 day training will provide in-depth guidance to the food industry on the regulatory changes introduced by the SFCR. At the end of the training, participants will be able to understand the regulatory requirements that need to be met, apply for licence, develop and implement Preventative Control Plans (PCPs) to meet the Canadian Food Inspection Agency’s (CFIA’s) requirements.
Benefit of the SFCR:
For trading partners abroad, it means that they can continue to buy with confidence, knowing that food produced in Canada meets internationally recognized safety standards.
For industry, the SFCR’s outcome-based regulations mean innovation and the production of safer food. Businesses can better avoid costly recalls, be more competitive at home and abroad, and increase their growth potential by accessing an even greater number of international markets.
- Introduction to Safe Food for Canadians Act (SFCA) & Regulations (SFCR)
- What are the regulatory changes introduced by the SFCR?
- What is expected of the regulated parties/food industries?
- How can the food industries meet the new regulations?
- Which sectors are being affected?
- What are the licensing requirements?
- How to apply for licence?
- What are Preventative Control Plans (PCPs)?
- Discussion on PCP elements: Process control, Product control, Import, Export, Sanitation, Biosecurity, Pest controls, Chemicals, Hygiene, Employee training, Equipment design and maintenance, Premises, Building, Water, ice and steam, Waste disposal, Receiving, Transportation, Storage, Traceability and Complaints.
- How to develop PCPs for domestic food businesses and importers?
- PCP templates for domestic food businesses and importers
- How to conduct hazard analysis, determine critical control points, determine critical limits?
- How to develop monitoring procedures, corrective actions procedures, verification procedures and record keeping procedures?
- How to make changes to the existing HACCP plan to meet the SFCR requirements?
- How to meet Biosecurity and Traceability requirements under SFCR?
- Understand the requirements for Importers.
- Understand the requirements for Exporters.
- Implementation timelines for licensing, PCPs and traceability
- CFIA’s new inspection model
Note: Course outline is subject to change without notice. Please check back regularly for updates.
Who Should Attend
- Consultants to the food and cannabis edible industries
- Personnel working in the food manufacturing, processing, import and export
- Cannabis Edible industry
- Owners/Operators of Food Businesses
- Facility Managers & Directors
- Food Safety Personnel
- HACCP Team Members
- QA/QC Managers, Technicians & Supervisors
- Supply Chain Managers
Registration Fee Includes
Presentation Materials, Luncheon, Refreshment and Free Parking (Please indicate any special Dietary requirements when registering for the course)
Note: Registration closes one week prior to the start of workshop.
Certificate of Attendance and Course Material
- All participants will receive a certificate of attendance upon completion of the course.
- The participants will be receiving specially prepared course manual.