The Safe Food for Canadians Regulations (SCFR) came into effect recently, ushering in a new era of food safety for Canadians. This was stated by the nation’s health minister Ginette Petitpas Taylor. The regulations adhere to, and are consistent with the international standards, making Canada’s food system stronger with a focus on prevention and allowing for the faster removal of unsafe food from the marketplace.
These new rules also means greater market access opportunities for Canadian food products exported abroad. In addition, they will reduce the unnecessary administrative burden placed on businesses by reducing 14 sets of regulations with one. Under the SFCR, food business that import or prepare food for export or to be sent across provincial or territorial boundaries must have a licence.
Business are also required to have preventive controls that outline steps to address the potential risks to food safety, and to trace their food back to their supplier and forward to businesses who bought their products.
While some requirements have entered into force immediately, others will be phased in over the following 12-30 months, depending on the food commodity, type of activity and business size.
Business owners are encouraged to consult the sector-specific timelines on the Canadian Food Inspection Agency website to determine if and when new requirements apply to them.
The United States recently made it mandatory for all Canadian businesses that export food to meet their new food safety standards. The SCFR will permit Canadian food businesses to acquire a licence that demonstrates that they will meet the requirements under the US Foreign Supplier Verification Programme, so that they can continue trading with the US.
