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Blended Safe Food for Canadians Regulations (SFCR) Course - Part 1 & 2
Learn How to Develop a Preventive Control Plan for Food Safety and Market Fairness Under SFCR
FIC's Safe Food for Canadians Regulations (SFCR) live virtual training provides a clear, practical guide for those looking to meet SFCR regulatory requirements established by Health Canada, including licensing and developing a Preventive Control Plan (PCP) that addresses both food safety and market fairness requirements. The course focuses on how these requirements are applied in practice, particularly how to implement and maintain a compliant PCP aligned with the expectations and enforcement of the Canadian Food Inspection Agency (CFIA).
Also learn how the SFCR aligns with internationally recognized frameworks like the Codex Alimentarius Commission for food safety and consumer protection. Delivered in a blended self-paced + live virtual instructor-led format, the training includes real-times discussion, practical examples, and direct Q&A to support deeper understanding and inspection readiness.
Part 2 Agenda: 4 hours live-virtual Instructor-Led
Central Time (CT): 8:00 AM – 12:00 PM
Eastern Time (ET): 9:00 AM – 1:00 PM
Pacific Time (PT): 6:00 AM – 10:00 PM
Blended Course Structure
Part 1
6 HOURS Self-paced
Shortly after you are enrolled in Part 1, an email with your login information will be sent to start the course. Upon completion of Part 1 please present your Part 1 enrolment completion to us in order to attend the Part 2 live-virtual session.
Part 2
1/2 DAY Live-Virtual Instructor-Led
Instructor-Led course is a review of the material from Part 1. We will address questions that you may have related to the material and complete exercises applying the knowledge that you gained from the course materials.
What's Included
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Certificate of Completion
Upon successful completion, earn your certificate, issued by FIC.
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FIC's Presentation Slides and Overview Schematic
View the presentation as you follow the video lecture.
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SFCR Resources Library
Includes useful templates and downloads.
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Import and Export Guides
PDF guides and checklists to help you implement SFCR requirements at your facility.
Course Topics
1) Requirements for food exporters and importers to comply with the SFCR
2) Food Safety Preventive Control Plan (PCP)
3) Customer Protection and Market Fairness Preventive Control Plan
4) Introduction to Food-specific requirements and guidance. (i.e., labelling, standards of identity, grades, packaging, and net quantity).
5) Interactive tools and other resources to see how and when new requirements will apply to your business and what you need to do
6) How existing HACCP plan(s) fit within an SFCR PCP.
Intended Audience
• QA Directors and Managers
• QA/Production Supervisors
• Operations Managers
• SQF Practitioners
• BRC Professionals
• HACCP Coordinators
• Food Safety Technicians
• Food Safety/Food Science Graduates
• Food Safety Consultants
• Owners/Operators of Food Facilities
• Supply-Chain Managers
• Food Importers and Exporters
