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Learn the differences between the Safe Food for Canadians Regulations (SFCR) Act and the Food Safety Modernization Act (FSMA) and how to be compliant with the regulations of each legislation.

Course Overview

  • This 2-day course helps students understand the The Safe Food Canadians (SFC) Act, providing an in-depth overview of the purpose and requirements of the The Safe Food For Canadians Regulations (SFCR).
  • The regulations will improve Canada’s food safety system and allow the Canadian Food Inspection Agency (CFIA) to create a stronger, more consistent and preventive system with a risk-based inspection model.

The Safe Food for Canadians Regulations (SFCR) is the biggest change in food regulation in over 25 years. It applies to all food and consolidates fourteen different food regulations into one. Strengthening food safety requirements including requiring traceability of food by all supply chain partners, and governing domestically produced, imported and exported food.

Its creation was motivated by the passing of the US Food Safety Modernization Act (FSMA) has been the most sweeping reform of US food safety laws during last 70 years. It regulates food throughout the supply chain. By changing the focus of food safety from reactionary to preventative, FSMA places new demands on US and non-US food producers, facilities and importers. Trading partners must comply with the new requirements in order to sell and distribute their products to the US market.

This newly developed comprehensive training program is designed to help you and your employees understand the complex new food safety rules, the differences between SFCR and FSMA, and how to comply with them.

This course requires a minimum of 10 seats purchased for in-house training.

Instructor: Claudio Gallottini DVM, Ph.D

For over 15 years in the field of Food Safety, Dr. Claudio Gallottini has been a Trainer of Trainers (ToT) FSPCA for PCHF, Lead Instructor for Animal Food Preventive Controls (PCAF) Rule, PSA, SPROUT, FSVP Rule. BPCS – Instructor FDA Approved, TTT HACCP IHA, SOT TTT, NEHA Food Safety Trainer, Associate Member of CIEH

Who Should Attend

  • Auditors
  • Facility Managers
  • Food Importers/Exporters
  • Food Safety & Quality Personnel
  • Ingredient Suppliers
  • Inspectors
  • Owners/Operations of Food Business
  • QA/QC Personnel
  • Quality Systems Coordinators
  • Regulatory Authorities & Personnel
  • Supply Chain Managers

Course Objectives

  • Requirements and guidance for food exporters and importers (Licensing, traceability and preventive controls) to comply with CFIA
  • Key similarities and differences between the SFCR and FSMA requirements
  • How to differentiate between the preventive controls and documentation requirements under SFCR and FSMA
  • How to plan activities to become SFCR and FSMA compliant

Course Curriculum

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Instructor

Claudio Gallottini DVM, Ph.D
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TAKE THIS COURSE10 SEATS LEFT
  • $430.00 USD
  • 2 Days
  • 10 SEATS
  • Wishlist
  • Language English
  • Industry Processing/Manufacturing Food Safety
  • Categories Aquaculture
0 STUDENTS ENROLLED

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