For businesses involved in the marketing or distribution of food in Canada, businesses must comply with the regulatory framework set by Health Canada and the Canadian Food Inspection Agency (CFIA). These regulations ensure that food sold in Canada is safe, properly labeled, and nutritionally appropriate for consumers.
The Safe Food for Canadians Regulations (SFCR) are now in force, including requirements related to food licences. The Canadian Food Inspection Agency’s (CFIA) licensing system grants licences to a person to conduct specific activities relating to food and food animals.
Getting a Safe Food for Canadians licence Step 1: create an account in My CFIA Step 2: determine your licence structure Step 3: complete the licence application Step 4: receive your licenceLicence expires 2 years after the date on which it was issued or renewed, unless it has been cancelled, deactivated or surrendered before the expiry date. This expiry date is found on the licence. To renew the licence, request renewal through CFIA account, which must be processed by the CFIA before licence expires. The option becomes available in My CFIA account 120 days before the licence expiry date.
Preventive Control Plan (PCP)Food safety issues can lead to serious health risks for the public and are costly for businesses. That’s why under the Safe Food for Canadians Regulations (SFCR), food businesses need to have preventive controls in place. They may also need to prepare, keep, maintain and implement a written preventive control plan (PCP) to demonstrate how risks to food and food animals are identified and controlled.
Part 4 (Preventive controls) of the SFCR contains the majority of the federal requirements for food safety as well as some animal welfare requirements.
Divisions 2 to 5 of Part 4 establish requirements for:
- Hazard identification and analysis
- Prevention, elimination and reduction of hazards
- Treatment and processes
- Maintenance and operation of the establishment:
- sanitation, pest control and non-food agents
- conveyances and equipment
- conditions of the establishment
- maintenance and operation of establishments
- loading, unloading and storing
- employee competence, hygiene, and health
- Investigation, notification, complaints and recall
As applicable, Divisions 2 to 5 of Part 4 apply to operators who:
- hold a licence to manufacture, process, treat, preserve, grade, package or label food
A PCP is a written document that demonstrates how hazards to your food are identified and prevented, eliminated or reduced to an acceptable level. The PCP also includes elements relating to packaging, labelling, grading, standards of identity and food safety. PCP must demonstrate that you meet all applicable requirements in SFCR Part 4.
Labeling Requirements- Common name
- Ingredient list
- Net Quantity Declaration (metric units)
- Name and Principal place of Business or Importer
- Country of Origin
- Grade Name
- Colour class
- Nutrition Labeling (FOP nutrition symbol)
- Lot code
- Voluntary claims
Bilingual Labeling: All required text must be in English and French
Reference https://food-guide.canada.ca/en/