Safe Food for Canadians Act (SFCA), a primer

Duration: 60 Minutes
In Canada, the Safe Food for Canadians Act (SFCA) received royal assent on November 2012. The new food safety regulations will impact all food manufacturers including businesses that are not currently federally-registered with the Canadian Food Inspection Agency (CFIA). Licensing, HACCP-based preventive control plans and food traceability are new proposed regulatory requirements under SFCA. Becoming familiar with the proposed regulatory changes is the first step towards compliance.
Safe Food for Canadians Act
Instructor: Karine Lawrence
Product ID: 501047

Areas Covered
  • Overview
  • Review of food recall trends
  • Consumer protection through stricter food safety rules and enhanced legislative powers
  • Scope of proposed food safety regulations under the Safe Food for Canadians Act
  • Key proposed changes: Licensing, HACCP-based preventive control plans, traceability requirements
  • Requirements for food imports
  • Exemptions
  • Enforcement through food inspections and penalties
  • Implementing a HACCP-based food safety program
  • GMP/GAP and HACCP implementation steps
Objectives of the Presentation
  • Understanding the rationale behind the new food safety law in Canada
  • Providing a review of key proposed changes under SFCA
  • Outlining the responsibilities of food importers
  • Discussing proposed exemptions
  • Understanding how the new regulations will be enforced
  • Reviewing options regarding HACCP-based standards available to industry
  • Defining HACCP and identifying the 7 HACCP principles
  • Discussing the importance of HACCP pre-requisite programs
Why Should you Attend
The rise in food recalls and the global nature of food trades are forcing governments to modernize their food safety legislation. Canadian food businesses involved in interprovincial trade and export but also food importers to Canada need to be aware of the proposed regulatory food safety requirements.

Who can Benefit
  • Business owners/Operators
  • Business Executives
  • Food Importers/Exporters
  • Growers/Harvesters
  • Global Food Safety Professionals
  • Food Safety Consultants
  • Food Safety Auditors/Food Inspectors
  • Quality Management Professionals
  • HACCP Coordinators
  • The food sector at large but specifically food importers and Canadian businesses who are not currently federally registered with CFIA as well as the fresh fruits and vegetable sector.
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Instructor Profile:
Karine Lawrence is a sensory scientist and food safety specialist with over 14 years of industry experience in the field of Food Safety, Quality Assurance and Research and Development. She holds a master's degree in Food Science and Engineering (France) as well as a Master of Food Science (Canada). Karine is a certified SQF consultant and trainer and provides services to the wine and food sector in Canada and the US. Karine is a certified HACCP auditor (CHA-ASQ) and a Canadian Certified HACCP professional (CCHP). She is also an instructor in the school of Food, Wine and Tourism at Okanagan College.
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