Masterclass SFCR Program Development Training

February 3, 2021by Felicia Loo

Build Practical SFCR compliance programSFCR Masterclass

Meet Maintenance and Operations of Establishment requirements for CFIA

This program is designed specifically to food manufacturer that is new to the concept of PCP and food safety program but need to comply with the CFIA SFCR requirements.


  • When you apply for the SFC license, you testify that you have a preventative control plan.
  • So, you must and need to show evidence that you have implemented the preventative control plan.
  • What if you are not familiar with the SFC requirements?
  • Or you do not have the expertise to develop and follow the SFC requirements.

Here is your chance to

  • Learn about maintaining your food safety program
  • Get a complimentary SFCR template with the guided training
  • Over 5 weeks of guided Maintenance and Operation of Establishment program consultation during classes
  • Walkout with 1-2 SOPs ready for implementation every week
Lesson Outline

SFCR Training Program

Lesson 1: SOP Development concept

Lesson 2 -4: Building and Premises

Lesson 5-6: Transportation, Purchasing, Receiving, Shipping and Transportation

Lesson 7: Equipment

Lesson 8: Personnel

Lesson 9: Allergen and foreign materials control

Lesson 10: Sanitation and Pest Control

Trainer Profile
Felicia Loo, SQF Consultant
Felicia Loo specializes in assisting food businesses to build and implement food safety programs efficiently and effectively. Experience with food safety and regulatory programs including SQF, ISO 2200, Primus GFS, Organic, Kosher and Health Canada (Natural Health Product).

She works with clients to develop food fraud & food defense programs, environmental monitoring programs, and food safety & GMP training programs for staff and management.

She is a graduate of the University of British Columbia with a BSc. Food Science with a minor in Commerce. Her work spans a wide range of small and medium-sized food businesses including natural health products, bakeries, desserts, confectionery, fruit juice production, and fresh produce.

by Felicia Loo

Felicia Loo, CFS, is a Certified Food Scientist and registered SQF Consultant. Graduated from the University of British Columbia with a BSc. Food Science along with a minor in Commerce, she is keen to help small and medium food business thrive in their food safety management system (i.e. meeting Return of Investment for investment on food safety program). She has worked with numerous food businesses, including natural health products, bakeries and desserts, fruit juices production, fresh produce, confectionery and many more to develop customized and improved food safety programs. She has worked with different food safety and regulatory schemes such as SQF, ISO 22000, Primus GFS, Organic, Kosher and Health Canada (Natural Health Product).