Food SafetySFCRSafe Food for Canadians Act and Regulations are in effect on July 15, 2020 for most business -Are you in compliant? - SFPM FOOD CONSULTING | SFPM CONSULTING

July 15, 2020by Felicia Loo

Many of you have asked -how do I meet the Safe Food for Canadian Requirements (SFCR) with an existing food safety management system?

Indeed, there are a number of food safety documents that we use in our day-to-day operations to ensure compliance with multiple regulatory and voluntary certifications. So, it did makes sense to incorporate the requirements for the into an existing program.
The SFCR requires compliance in terms of three main areas:

Tips #1: Knowing the ins and outs of the SFCR program licensing
All facilities that manufacture, process, treat, preserve, grade, package or label food, you may be subjected to the requirement to obtain an SFC license for your operations.
Preventative Control Program (PCP)

Few key points for PCP program are listed below:

  • Written program
  • Demonstrate risks to food and food animals are identified and controlled based on HACCP principles. ie. retaining the scientific approach of identifying and controlling risks.
  • Measures to ensure the packaging, labelling, grades and standards of identity are met.

Importer:
For importers, a PCP describes how the importer and its foreign suppliers are meeting preventive food safety control requirements.

Obtained from https://www.inspection.gc.ca/food-safety-for-industry/toolkit-for-food-businesses/preventive-food-safety-controls/eng/1427304468816/1427304469520

SFCR requirement: Section 50 -89
Recall and Traceability Program
Traceability program helps to identify and recall food that does not meet SFCR requirements in the market place. The traceability program also involves retailers and persons who send or convey food products interprovincially. The requirement concepts are simple -tracing one step forward (customer) and one step backward (supplier). Tracing for customer often stop at the retail level ie. if you sell your food products to Loblaw, you traceability process ends there.

You must be able to ensure that you are able to trace all products that you manufacture, process, pack and distribute. CFIA requires traceability to be conducted within 24 hours.
SFCR requirement: Section 90 -92

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).