Conveyances or equipment (refer to SFCR provisions 53-54.Sanitation, pest control and non-food agents (refer to SFCR provisions 50-52).Maintenance and operation of the establishment (refer to SFCR provision 49), specifically:.Treatment and processes (refer to SFCR provision 48).Hazards identification, analysis, and control measures (refer to SFCR provision 47).If you hold a licence to manufacture, process, treat, preserve, grade, package or label food, you are required to comply with the following SFCR requirements as may be applicable to your food business: Operators who hold a licence to manufacture, process, treat, preserve, grade, package or label food. The preventive control requirements in Part 4 of the Safe Food for Canadians Regulations (SFCR) apply to both an operator (see section 2.1) and licence holders who import food (see section 2.2). The following provides an overview of the regulatory requirements in Part 4 – Preventive controls.Īdditional information on written Preventive control plans can be found in the guidance material Regulatory requirements: Preventive control plans.
These preventive controls establish the outcomes for preventing or eliminating avoidable suffering, injury, or death other than by slaughter or humane killing of the food animal. The preventive control requirements found in Part 4 of the SFCR contain the animal welfare requirements that are based on internationally recognized principles. In addition, there are inherent animal welfare risks to food animals during their handling and slaughter. These requirements establish the expected food safety outcomes to help prevent food safety hazards and reduce the likelihood of contaminated food entering the Canadian market place. The food safety requirements are based on internationally recognized principles of food hygiene, including Good Manufacturing Practices, Good Agricultural Practices, and the principles of Hazard Analysis Critical Control Point (HACCP). The preventive control requirements found in Part 4 of the Safe Food for Canadians Regulations (SFCR) contain the majority of the food safety requirements. 10.0 Investigation and notification, complaints and recall.5.0 Sanitation, pest control and non-food agents.3.0 Hazards identification, analysis, and control measures.2.2 Responsibilities of licence holders who import food.
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