Safe Food for Canadians Act and Regulations (SFCR)
Improving food safety and consumer protection in Canada
Why should you attend?
Like the United States with FSMA, Canada has started its own food safety modernization. The Canadian Food Inspection Agency (CFIA) is the regulating body responsible for the enforcement of the Safe Food for Canadians Act and Regulations. The new regulations are designed to make Canada more competitive in the global market and to strengthen the safety of the Canadian food supply. Specifically, the changes aim to respond to new and emerging risks to food, animal health and plants. Fourteen sets of existing food regulations have been consolidated into a single set of regulations, the SFCR. The objective of the new rules is to improve the application of food safety and quality requirements across all types of food sectors, and between food businesses.
Date: Aug 12, 2020
Time: 10 AM Pacific Standard Time
Duration: 20 Min + 10 min Q&A
Description of the topic:
The Safe Food for Canadians Act and Regulations (SFCR) came into force on January 15, 2019. Canadian food manufacturers involved in interprovincial trade are now responsible for the safety of the food that is consumed in Canada. Similarly, Canadian food importers must perform verification activities to ensure the safety of imported food products and the ongoing compliance of foreign vendors with the SFCR. Recordkeeping requirements cover food safety activities but also consumer protection activities. The regulations require specific licencing requirements as well as the development and implementation of preventive controls for safety. In addition, business must keep traceability records and maintain procedures for handling and investigating complaints and recalls.
Areas Covered in the Session:
o Rationale for the Safe Food for Canadians Act and Regulations
o Scope of new SFCR food law in Canada
o Review of key requirements and compliance timelines
o Requirements for Food Importers
o Requirements for Food Manufacturers
o Food Safety Resources
Who will benefit:
Karine Lawrence, Founder and Principal Consultant, has worked for the wine and food industry for over 20 years and brings an extensive working knowledge in Food Safety, Sensory Evaluation and Quality Management. Since the inception of Sirocco Food + Wine Consulting in 2014, she has provided research and consulting services to food and wine industry stakeholders in Canada and the United States. Karine holds a Master of Food Science degree as well as a diplôme d’ingénieur (specialized in agri-food industries). Karine’s teaching credentials include being a Lead FSPCA instructor (human Food), Certified SQF Trainer & Consultant and Wine educator at Okanagan College. She is a certified HACCP professional, a member of the HACCP international Alliance and Society of Sensory Professionals.
Felicia Loo is the owner of SFPM Consulting. As a Certified Food Scientist (CFS) and Certified SQF Consultant, she has worked in quality assurance, regulatory and product management for food and natural health products for the past 6 years. She has experiences working with multiple food safety regulatory bodies and voluntary certification schemes such as SQF, FSSC 22000, CFIA, Health Canada, Organic, Kosher and Halal. Felicia has graduated from the University of British Columbia with BSc. In Food Science with a Minor in Commerce.