Safe Food For Canadians Regulations

SFCR: Preventive Controls and Traceability Requirements – 1 day (in partnership with NSF)

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.

Prerequisite: Good working knowledge of PRPs and HACCP. This course is designed for established food businesses with a HACCP-based 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
Who Should Attend - 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

 


 Preventive Control Plan – 1 day (WORKSHOP) - (AFPA in partnership with Food Safety Solutions)

The CFIA (Canadian Food Inspection Agency) has implemented regulations that require most food businesses in Canada to have preventive food safety controls in place to address areas of concern. A PCP (Preventative Control Plan) goes even further by detailing how your business meets the food safety controls in a written document.

Preventive control measures are an internationally accepted approach to prevent or mitigate hazards associated with food products. They are based on the Hazard Analysis Critical Control Point (HACCP) process.

To prepare for this change included in the Safe Food for Canadians Act, we are offering a full day workshop designed to cover a basic review of the fundamental principles of PCP Development, as well as hands on activities designed to give attendees the opportunity to begin to develop their own HACCP plan.


Prerequisite: An understanding of HACCP principles is required for all participants. Introductory prerequisite program/HACCP training is recommended prior to attending this workshop.

The target market for this workshop is business owners, quality and food safety personnel who wish to fulfill the CFIA requirement for a documented food safety plan.


SFCR: Comparison with FSMA Preventive Controls for Human Food Rule - Only offered online via NSF - no public offering available