Safe Food for Canadians

Safe Food For Canadians Regulations Import and Export Course

COURSE REGISTRATION

 

6 Hours On-Demand

Safe Food for Canadians Regulations 

Self-Paced Learning Course

USD $295.00

 
 

Note if you are using Internet Explorer, the shopping cart may not be visible. Please use a different browser (i.e. Google Chrome, Safari).

Need help with registration?
Contact us.

 

 888.406.5554 Ex. 1
 info@food-industry.ca

 

DESCRIPTION

This online course provides an overview on implementing the two Preventive Control Plans (PCPs) required under CFIA's Safe Food for Canadians Regulations, Food Safety PCP and Market Fairness PCP. This course will also help with understanding 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 course is self-paced online training-log in and out according to your schedule. You have six months to complete the training. Upon completion of all the chapters, you may print a certificate of completion. 

Topics:

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

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 Recordkeeping)

- 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.

WHO NEEDS THIS COURSE

  • 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

INSTRUCTORS

SFCR OVERVIEW

WHAT'S INCLUDED

 Access to Resources, templates and downloads

 Preventive Control Plan Resources

 PCP Development for a Model Food Example

 SFCA Food Safety Plan Implementation Schematic  

 SFCR Regulation Overview Schematic

 Certificate of Participation

SFCR Certificate

TESTIMONIALS

Relevant and very good learning tools. Succinct and to the point information. I would highly recommend food protection professionals to take this course."

Kantha Shelke
Senior Lecturer
Johns Hopkins University

The course was well organized, presented and informative. The instructors demonstrated high knowledge and confidence about food safety and the Safe Food for Canadians Regulations. The instructors could deliver guidelines to streamline the process of the new regulations coming into effect. The  training method was comfortable, friendly ."

Vesta Mostafavi
Food Safety Specialist
Sofina Foods

The course was very helpful. They answered most, if not all of my questions regarding the regulations."

Sébastien Joseph
Food Safety Compliance Coordinator
Brecon Foods Inc.

Since this is a new regulation that impacts all of the Food Industry in Canada, it was very helpful to receive guidelines on the key aspects, as well as the resources that are available."

Maria Rengifo          
FSQA Coordinator
Lynch Foods

RESOURCES

Stay updated

Copyright © Food Industry Consulting | All Rights Reserved