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Safe Food for Canadians Regulations (SFCR)
4-Hour Live-Virtual Training
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 live virutal instructor-led format, the training includes real-times discussion, practical examples, and direct Q&A to support deeper understanding and inspection readiness.
Format: Live virtual delivery via Zoom
Agenda: 4-hour live virtual, instructor-led session
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 AM
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
