Self-Paced Safe Food for Canadians Regulations (SFCR) Course | FIC

SFCR Training

Learn the Canadian PCP and Market Fairness Requirements

Self-Paced Asynchronous

This Safe Food for Canadians Regulations course provides a complete guide on implementing the two Preventive Control Plans (PCPs) required under CFIA's Safe Food for Canadians Regulations, Food Safety PCP and Market Fairness PCP. It was created to increase your understanding of the key licensing requirements of the SFCR. The SFCR is aligned with internationally recognized standards, such as Codex Alimentarius, for food safety and consumer protection requirements. The training allows you to log in and out according to your schedule.

What's Included

Access to Resources, templates and downloads

Preventive Control Plan Resources

PCP Development for a Model Food Example

SFCR Food Safety Plan Schematic

SFCR Regulation Overview Schematic

Certificate of Completion

Topics

1) Requirements and guidance for food exporters and importers (Licensing, traceability and preventive controls) to comply with SFCR.

2) Food Safety Preventive Control Plan (PCP) Types of Hazards:

Biological, Chemical and Physical
Five Preliminary Steps
Conducting Hazard Analysis to determine significant hazards and their control measures
Critical Control Point Procedure (Critical Limits, Monitoring, Corrective Action, Verification and Record-keeping)
Evidence showing control measures are effective
Evidence showing the PCP has been implemented

3) Customer Protection and Market Fairness Preventive Control Plan

Labelling, standards of identity, grades, packaging and net quantity

4) Introduction to Food: Specific requirements and guidance. In addition to general requirements, other requirements apply to specific foods.

5) Toolkit for businesses: Interactive tools and other resources to see how and when new requirements will apply to your business and what you need to do

6) What is the difference between a HACCP plan/prerequisite program (FSEP) and a preventive control plan.

Recommended For

• 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

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