Understanding Canadian Food Regulations

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This two-part virtual, instructor-led training program covers Canadian food regulations and compliance considerations. It focuses on introducing the food laws and the authorities that govern food. New proposed regulations and regulatory modernization are also  discussed, including what is currently final (nutrition and ingredient labelling) and what is still being worked on (front of package nutrition information, CFIA’s food labelling modernization and everything else). We also discuss and speculate on how future modernization might unfold to provide a better working context of the changes coming, and how and when they might fit together. 

Part 1 – Knowledge Exchange Session Part I – Virtual: 3 hours  

Part 2 – Knowledge Exchange Session Part II – Virtual: 3 hours 

This program helps build awareness and confidence in managing food compliance. It is an ideal program to take prior to more advanced and specific courses, such as Canadian Food Labelling, Canadian Ingredient Labelling and Canadian Nutrition Labelling. 

What this course covers  

Knowledge Exchange Session 1: Agenda and Training Topics 

• The Authorities (Federal vs. Provincial): 

• Federal vs. provincial 

• Roles and responsibilities of CFIA and Health Canada 

• Federal government food regulatory structure 

• A bit about enforcement and compliance risk assessments 

• The Legislation (Acts and Regulations, with focus on Federal legislation): 

• Provincial: Contrasting between federal and provincial legislations, exploring  language, composition standards and other compliance influences 

• SFCA and SFCR (Federal): An overview of the SFCA as well SFCR: 

• What it governs 

• Licensing, preventative control and preventive control plans overview 

• Food standards of identity and composition 

• Food labelling requirements 

• The role of the Agriculture and Agri-Food Administrative Monetary Penalties Act and Regulations in enforcing the SFCR 

• FDA & FDR (Federal): An overview of the FDA as well FDR: 

• What it governs 

• Food standards of identity and composition   

• Food labelling requirements 

• Role in governing food additive and novel foods 

• How the FDR and SFCR work in governing foods  

• Food adulteration 

• Compliance Resources 

• Introduction to compliance resources such as access points to legislation 

• Helpful resources and tips on finding information 

Knowledge Exchange Session 2: Agenda and Training Topics 

• Mechanics of Legislation: 

• Acts versus regulations 

• Understanding key definitions and scope of regulations  

• Trade and commerce considerations 

• Intraprovincial, interprovincial, importing and exporting foods in view of legislation 

• How acts and regulations are made 

• How marketing authorizations and incorporation by reference are and will be used in governing ambulatory regulatory matters like food additives, reference amounts, etc.  

• The role of Canada Gazette in compliance 

• Notices of proposals and modifications for food additives incorporated by reference and other documents incorporated by reference 

• What are TMAs, IMAs, MAs, test markets, ministerial exemptions, and when and how they are employed 

• What foods need prior approval 

• Commodity Specific: 

• Federal versus provincial authority (e.g. yogurt, bottled water, maple products, etc.) 

• How meat, fish, dairy, processed fruit and vegetable products are classified in view of applicable regulations 

• The impact of classification on labelling, standards and container sizes 

• What novel foods are and how they are regulated 

• Legislative Perspectives: 

• Discussion of various regulatory topics and how they relate to the overall picture of compliance (e.g. organic labelling, product of Canada, non-GMO claims, etc.) 

Through the use of specific case examples, we aim to demonstrate how regulations, guidelines and policies influence compliance.  

• Modernization: 

• A big picture overview of what else CFIA and Health Canada have in mind, and the general timing of when this might be moved to proposed and then final regulations 

Topics include front of package nutrition information, sweetener statement repeals, Canada’s Food Guide and CFIA proposed modernization of almost all other elements on a food label, such as the name of the food, dealer name address, country of origin, best before dates, etc. 

Excluded topics: 

• Natural health products 

• Infant formula 

• Medical foods 

An email address is required for registration and to receive the login instructions.  

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email. 

You will find your course material and homework/exam on the NSF Learner portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate. 

Who should Attend 

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry. 

At the end of the program, learners will be able to: 

• The food authorities in Canada and their roles in governing foods in Canada 

• The federal and provincial regulatory landscape and how these interact in compliance considerations related to intraprovincial, interprovincial and international trade 

• Federal acts and regulations, such as the Food and Drugs Act and the Safe Food for Canadians Act, affecting the sale of food in Canada 

• How to navigate the Canadian legislation 

• How the Food and Drug Regulations (FDR) and the Safe Food for Canadians Regulations (SFCR) relate to food standards, composition, definitions, food additives and labelling 

• How the FDR and SFCR work together to govern food in Canada 

• How to categorize and compare product classifications and jurisdictional considerations (e.g. meat, processed fruit and vegetable products, manufactured food, etc.)  

• How laws and regulations are made, and the timing of their changes 

• How interim marketing authorizations (IMAs), marketing authorizations (MAs) and temporary marketing authorizations (TMALs) influence food compliance  

• The compliance role of documents incorporated by reference (e.g. organic standards, food additives, food standards, etc.) 

• The influence of regulations, guidelines and policies on compliance (case studies include dietary fibre, organic, non-GMO and product of Canada claims) 

• Compliance resources and how to use them more effectively 

• How the Canadian Food Inspection Agency enforces food law 

• What is happening with, and the timing of, food regulatory modernization 

Partners 

Legal Suites Inc. goal is to help professionals better manage regulatory compliance through education, information resources and hands on guidance. 

Technology Requirements:

Participants must join the training using their own individual computer or device to meet participation and assessment requirements. Devices cannot be shared between multiple participants. To support engagement and interactive learning, participants are encouraged to join with both video and microphone enabled throughout the session.

If you have any questions or concerns regarding these requirements, please contact our training team at [email protected]. 

Computer & Internet Connection:

Participants will need reliable access to a computer with a stable internet connection. High‑speed broadband (LAN, cable, or DSL) is recommended.

Compatible Web Browsers:

The following browsers are supported: Firefox, Chrome, Safari, and Microsoft Edge.

Accommodations 

NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact us at [email protected]