Food and Beverage

Spices, dried culinary herbs, edible seeds are important food commodities the world over and relied on to add flavour and zest to food during preparation. Spices, dried culinary herbs, edible seeds are important food commodities the world over and relied upon to add flavour and zest during food preparation. Studies have shown that microbial levels on these dry (low-moisture) food matrices are often exceedingly high. In spices for example, Salmonella, Bacillus spp. (including Bacillus cereus), Clostridium perfringens, Staphylococcus aureus, Shigella and Cronobacter spp. are among the main pathogens, with Salmonella triggering recalls most often. Pathogens can have a prolonged existence in foods and [...]

As per Safe Food for Canadians Regulations [SFCR], it is the responsibility of the SFC license applicants to develop, implement, and maintain Preventive Controls (PC’s), Preventive Control Plan (PCP), and Traceability Procedure (when applicable to operations and their products), complaints procedures etc. prior to be eligible for obtaining the License. CFIA makes this requirement very clear during the online application process for applicants to declare whether they have a “Written Preventive Control Plan” in place; and only by answering “Yes” to this question, the application can be submitted. While applicants may not be subjected to inspection immediately after [...]

Honey has deep roots across many cultures and traditions with significant health benefits due to its inherent nutritive properties. Honey, a viscous golden liquid, is often labelled as nectar in many folklores. It is a most appreciated and valued natural product since ancient times. Honey is produced by bees, which collect the nectar and pollens from the hearts of flower. The import and export of honey has been on the rise for many years now. With this gaining popularity is also an increase in instances of adulteration such as the deliberate addition of sugars or other cheap sweeteners. [...]

Canadian Food Inspection Agency [CFIA] protects consumers by safeguarding Canada’s food supply. One of the tools that the agency uses is targeted sampling and testing to detect food safety risks. It helps monitor the levels of chemical and microbiological hazards in the food supply chain and subsequently develop risk management strategies to minimize risks to Canadians. During 2018-2019, the agency collected samples and tested for the presence of and levels of mycotoxins in many food products such as corn products, crackers, other grain (non-staple) products, pasta, and gluten-free products. Mycotoxins are secondary metabolites produced by certain fungi [moulds], which [...]

2021 is an important year for Canadian food importers and exporters as enforcement of Preventive Control Plans (PCP), Preventive Controls (PC), and Traceability requirements go into full swing later this year. Even though enforcement began gradually in 2019, food companies were afforded a grace period of over two years to become fully compliant. In short, regulators require Canadian food importers and exporters to have the PCP, PC, and Traceability to qualify for, and obtain the SFC license. A serious challenge currently facing companies is holding a Safe Food for Canadians (SFC) license without a proper or in some cases [...]

Food and Drug Regulations were amended on December 14, 2016 to include better nutritional labelling, ingredients listing of the prepackaged food products. These changes were made to support Health Canada’s Healthy Eating Strategy initiative by making the labels more simplified and easier to read at the point of purchase (Figure 1 below). The 5-year transition period ends December 14, 2021, however with the ongoing Covid-19 pandemic and resulting restrictions, timelines have shifted as well additional flexibilities are being provided to support the industry. Figure 1: Original and New Nutrition Facts Table Format Source: https://www.canada.ca/en/health-canada/services/food-labelling-changes.html Highlights of [...]

A Preventive Control Plan (PCP) is required under the Safe Food for Canadian Regulations [SFCR] for food manufacturers and importers. At its core, the purpose of a well written PCP is to protect consumers from food-related illnesses and injury. The Canadian Food Inspection Agency (CFIA) defines a PCP as a written plan outlining the measures and actions taken to ensure “that food is safe for the consumer, is fit for human consumption, and conforms to safety and labelling requirements as prescribed by all applicable Canadian food legislation.” The written document outlines: activities taking place at your facility that can [...]

Traceability has become more important than ever as food product supply chains become increasingly complex.  Traceability records not only provide supply chain visibility and risk reduction, it also helps companies to support their quality control systems from production, processing to distribution. Having proper traceability records is a CFIA requirement under Safe Food for Canadians Regulations (SFCR).  They directly impact the effectiveness and timeliness of food safety investigations and to remove products quickly from the market, as well provides a pathway to trace the problem back to the root and prevent future issues. As products move from one entity to [...]

Meeting Food Allergen Labeling Requirements Food allergies are a public health concern in many countries. In Canada alone, it is estimated that over 3 million Canadians are affected by food allergies, with two thirds of those afflicted being young children. Presently, there are no known therapies to cure allergies, so current options include strict avoidance, through education such as recognizing when a reaction is taking place and taking steps for immediate medical attention, and understanding how to properly read food product labels. As a food manufacturer ensuring strict avoidance is generally out your control, it is vital [...]

The Safe Food for Canadians Regulations (SFCR) was finalized in June 2018 with phase one coming into force on January 15, 2020 for fresh produce companies, and phase two on July 15th, 2020 for the manufacturing sector.  The goal of the new rules is to capture all aspects of food safety, from production to the supply chain into a single set of regulations. The rules also put the emphasis on activity rather than what is produced through Licensing, Preventive Controls, Traceability, Importing, and Exporting. Under the new rules, July 15, 2020 was also the deadline for the businesses in the [...]