Be Prepared for the Safe Food for Canadians Act
An Introduction to
NEXT CLASS BEGINS
Doing business with Preventive Control Plans
In January 2019 we saw our first glance of the Safe Food for Canadians Regulations (SFCR) and what they mean for Canada’s food and beverage processing industry. The foundation of these regulations will surround “Preventive Control Plans” also known as PCPs. CFIA will be enforcing the new regulation and will evaluate your organization to be in compliance with PCPs.
Did you know under the regulations?
- ALL food and beverage businesses, regardless of size, will be required to implement “preventive control measures” in the next 1 to 3 years.
- All organizations earning over $100K in gross annual food sales will also be required to have “written preventive control plans” in addition to implemented measures.
About this course
Preventive Control Plans (PCP)
Who should take this course?
- Business Owners & Operators
- Managers of micro, small and medium sized food businesses
- Employees responsible for food safety
- Importers and Exporters
- HACCP Coordinators
- QA and QC Professionals
- Entrepreneurs & New Food Business Start Ups
- Food Retail
- Large companies who want to know the differences between the food safety plans they have and a PCP
- Government inspectors at various levels (federal, provincial, municipal)
- Do I Need a License? Interactive Guide.
- Safe Food for Canadians Act and Regulations
- Traceability Requirements
- Preventive Food Safety Controls
- How to Develop Product Descriptions
- Interactive Process Flow Diagram Creator
- What Part of Your Business Requires a Require a Preventive Control Plan?
- Develop a Preventive Control Plan
- Templates for Your Plan
- Interactive Guide to Implementing Your Plan
- How to Maintain and Update Your Preventive Control Plan