Understanding the Safe Food for Canadians Regulations (SFCR)

What is the Safe Food for Canadians Regulations?

The Safe Food for Canadians Regulations (SFCR) harmonize the rules for food safety, ensuring all food in the country is safe. It mandates that food products are labeled and their journey is documented from start to finish. Enforced by the Canadian Food Inspection Agency (CFIA), these require businesses that produce, import, or export food to have a license, a preventive control plan, and a strong traceability system.

Importance and Benefits 

Before the Safe Food for Canadians Regulations officially came into force in 2019, there were about 14 different sets of regulations, each governing specific commodities. This fragmentation created inconsistencies and inefficiencies, increasing the regulatory burden on everyone responsible for food safety in manufacturing, retail, and related sectors.

Replacing the patchwork of too-specific rules with this unified framework simplifies compliance for industry workers since inspections and enforcement processes are more standardized. This is also aligned with international standards like Codex Alimentarius, which enhances businesses’ market access. Ultimately, upholding a compliant food safety culture through preventive controls and traceability is the final frontier in protecting public health, directly preventing disease and safeguarding the well-being of every Canadian. 

Key Requirements of the Safe Food for Canadians Regulations

According to the Safe Food for Canadian Act, the set of regulations applies to a broad range of food businesses, from producers and processors to local and international distributors. Anyone involved in these sectors should maintain compliance. And it all starts by understanding the following:

Licensing

An SFCR license from the Canadian Food Inspection Agency (CFIA) is mandatory for businesses engaged in interprovincial or international trade. This critical mechanism ensures the following:

• Centralized regulatory oversight

• Food traceability 

• Accountability among supply chain workers

Preventive Controls

Companies are required to implement preventive control plans to identify potential food safety risks and outline measures to mitigate them. All controls should be aligned with internationally recognized standards, such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Point (HACCP). 

What is a Preventive Control Plan (PCP) under the Safe Food for Canadians Regulation? 

A crucial part of SFCR compliance is the PCP, a mandatory written document that shows how a business identifies, prevents, and controls potential hazards. Here are some of its key aspects:

• Food safety hazard identification through robust analysis

• This should also include packaging, labeling, grading, and standards of identity. 

• Evidence of effective control measures for at least two years

• Procedures for investigation, notification, complaint handling, and food recalls

Traceability

This mandates that businesses track the food’s origin and destination, creating a chain of information to pinpoint the source of contamination. These are some specific directives:

• Labeling (e.g., lot codes, unique identifiers)

• Two-directional traceability records for everyone in the supply chain

• Documentation for inspection within 24 hours of request

Labelling and Packaging

All food products must carry accurate, clear, and compliant labels to prevent contamination, preserve product integrity, and uphold market fairness. The regulation covers the following:

• Mandatory labeling information (e.g., ingredients list, nutrition facts, expiration date, etc.)

• Bilingual labeling

• Priority allergens 

• Truthful representation 

• Packaging requirements (e.g., food grade, non-toxic, tamper-evident seals, etc.)

Food Import and Export Controls

The CFIA monitors both the food entering Canada and the food leaving its borders, ensuring local and international suppliers meet the same safety, quality, and labeling standards. Aside from import licenses and PCPs, these are also essential:

• Electronic declaration through the Integrated Import Declaration (IID) system 

• Supporting documents, such as certificates of origin and inspection results

• CFIA-issued export certificates 

Navigating Challenges with Best Practices

Complying with strict laws like the Safe Food for Canadians Act can be daunting. According to the Canadian Federation of Independent Business (CFIB), many find meeting regulatory requirements—from licensing to recordkeeping—challenging. Still, since compliance isn't optional, adopting these best practices may be their best bet for avoiding issues:

Develop a comprehensive preventive control plan.

Developing a comprehensive PCP can be overwhelming for businesses without formal food safety programs. 

Companies should start by conducting a risk assessment to guide their drafted plan. They should also seek guidance from the CFIA or third-party consultants to build compliant systems.

Obtain and maintain proper licensing.

Navigating licensing requirements can be confusing, especially for companies that trade across provincial or international borders. 

Appointing a compliance lead to oversee applications, renewals, and communications can help streamline the process. Additionally, using digital checklists is an effective way to prevent lapses and ensure all requirements are met.

Implement robust traceability systems.

Labeling rules in Canada are challenging because of its bilingual requirements, strict allergen disclosures, and frequent changes in regulations.

Consider using digital traceability tools that streamline recordkeeping, automate recall management, and ensure labeling accuracy. These are often cloud-based and integratable with Point-of-Sale (POS), Enterprise Resource Planning (ERP), and inventory systems. 

Train staff on SFCR requirements.

Almost all food-related issues (e.g., cross-contamination, allergen exposure, incomplete records and certification, non-compliance during inspections) stem from a lack of knowledge. 

Conducting ongoing training sessions for staff, from SFCR requirements and verifying supplier documentation to handling food safety and spotting non-compliant products, is one of the simplest ways to overcome issues. 

Conduct routine internal audits.

Despite the development of a comprehensive PCP, some are still exposed to food contamination, spoilage, or allergen cross-contact, triggering recalls and reputational damage. 

Schedule internal audits that mimic CFIA inspections, not just to prepare the company for the real deal, but also to identify gaps early. 

Maintain accurate and accessible records.

Keeping complete records can be time-consuming, especially when there are large volumes of supplier, production, and distribution data.

In today's world, digital centralized recordkeeping systems are the ideal solution. They reduce manual errors, automate real-time updates, and make it easy to retrieve records when the CFIA requests them.

Stay informed on regulatory updates.

Companies fail to comply primarily because they rely on outdated rules or overlook foreign market specifics. 

Retailers operating across borders should assign a regulatory watch team to monitor and interpret changes in food safety standards. Subscribing to CFIA alerts, industry association newsletters, and global trade advisories also helps companies proactively manage their compliance obligations.