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Understanding Canadian Food Regulations

Dates

Times

– 6 hours

Location

Virtual Learning

Prices

  • Early Bird Pricing: 10% off
  • Membership Pricing: 15% off
  • Regular Pricing: $750 USD

Availability

Register

Private Team Training

This course may be available for Private Team Training; for groups of six or more participants, this training option could be more cost-effective.
Learn More About our Private Training

Program Description

Looking to train your team? You might benefit from private training.
Let us come to you! Onsite or virtual private training available. Contact us for more information!

 

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. 

Course Objective

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] 

Additional Recommended Courses

  • Canadian Food Labelling Workshop

    Looking to train your team? You might benefit from private training.
    Let us come to you! Onsite or virtual private training available. Contact us for more information!

     

    Gain an overview of current labelling regulations, including Health Canada’s regulatory amendments to ingredient and nutrition labelling (December 2016).

     

    This training course is delivered in two sessions (listed as the start & end date), with a day(s) in between with no class for self work. The schedule is as follows:

    Day 1: Session #1 - Knowledge Exchange Webinar: 6 hours (8:45 AM - 4:00 PM Eastern Time, with one hour lunch 12:00-1:00)

    Day 2: Homework Practicum - No in-class time

    Day 3: Session #2 - Practicum Webinar: 3 hours (12:45 PM - 4:00 PM Eastern Time)

     

    This training program covers:

    • Food labelling under federal jurisdiction for a wide range of foods from processed goods to meat and poultry products.
    • Basic labelling considerations (common name, net contents, ingredient list, nutrition facts and dealer name and address)
    • Additional labelling considerations that may apply (storage information, durable life dates, artificial sweetener statements, vignettes, artificial flavours, country of origin, etc.).

    This course provides a great foundation for the Canadian Ingredient and Nutrition Labelling courses. 

     

    Also covered in this course! Take a peek at CFIA’s food labelling modernization initiative on date marking, legibility of information, dealer name and address, country of origin and more! Proposed rules are expected to be finalized in 2020 or perhaps early 2021, phased in by end of 2022 and 2026.   

     

    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. 

  • Canadian Front of Package Nutrition Labelling

    Looking to train your team? You might benefit from private training.
    Let us come to you! Onsite or virtual private training available. Contact us for more information!

     

    This training course is delivered in two sessions (listed as the start & end date), with a day in between with no class for self work. The schedule is as follows:

    Day 1: Session #1 - Knowledge Exchange Webinar: 3 hours (12:45 PM - 4:00 PM Eastern Time)

    Day 2: Homework Practicum - No in-class time

    Day 3: Session #2 - Practicum Webinar: 3 hours (12:45 PM - 4:00 PM Eastern Time)

     

    This two-part virtual, instructor-led training program covers the Canadian front of package (FOP) nutrition labelling under the authority of the Canadian Food Inspection Agency (CFIA). FOP rules were finalized on July 20, 2022. A transition period ends December 31, 2025.  

    • The purpose of this training course is to gain a solid understanding of Canadian front of package nutrition labelling, (FOP). These are new Federal food labelling regulations that apply to all consumer prepackaged foods that exceed the applicable threshold levels of sodium, sugar and/or saturated fat, unless an exception applies.  

    • The focus is on the Food and Drugs Act and Regulations. This course explores the new rules in detail. Get a better appreciation of what foods are and are not subject to FOP labelling. Learn how to properly select and display an FOP symbol on the principal display panel of a food package.  

    • Avoiding FOP labelling may mean formulated or reformulating foods below triggering threshold levels of sodium, sugars and/or saturated fat, (including trans fat). Learn what those threshold levels for various food commodities. Appreciation threshold levels also requires a thorough understanding of reference amounts and nutrition information serving size rules.  

    • Prepackaged foods subject to FOP labelling are also subject to restrictions in regard to nutrient content claims as well as the manner in which nutrient content and health claims may be presented on a label. This course explores the peripheral influences of FOP labelling.  

     

    Note: A 30 minute after-class session (voluntary) is offered after the Knowledge exchange session and after the Practicum. It is suggested that attendees take this opportunity to get even further acquainted with Canadian FOP labelling. In the after-class session we explore questions from attendees that were not addressed in the knowledge exchange session or questions that just need a bit more explanation. This is similar to an in-class session where the instructor hangs around after-class to address more questions.  

     

    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. 

  • FSPCA Food Traceability Rule (FTR)

    Looking to train your team? You might benefit from private training.
    Registering more than 5 people? You might benefit from private training.
    Let us come to you! Onsite or virtual private training available.     Contact us for more information!

     

    The FDA Final Rule on Requirements for Additional Traceability Records for Certain Foods, also known as the Food Traceability Rule (FTR), was the final rule promulgated under the Food Safety Modernization Act (FSMA). The FTR established additional recordkeeping requirements for persons who manufacture, process, pack, or hold foods included on the Food Traceability List (FTL). The FTL includes a broad variety of commodities and manufactured products. Industry compliance with the requirements in the FTR will allow for faster identification and rapid removal of potentially contaminated food from the market, resulting in fewer foodborne illnesses and/or deaths. This course was developed by the FSPCA for segments of the food industry that must comply with the FTR. This curriculum provides participants with knowledge on the FTR and approaches to developing and implementing food traceability practices. 

      

    The FTR curriculum was designed by regulatory, academia, and industry professionals and developed with funding from FDA as part of the FSPCA. 

     

    The FSPCA training materials include the training manual with slides, explanations of key terms and concepts, exercises, and reference materials. 

     

    What this course covers  

    The training will address the regulatory requirements of the FDA Food Traceability Rule (FTR) and discuss considerations for implementing food traceability programs and procedures. 

     

    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 on the eLearning portal. You will need to access the portal in order to successfully complete the course. 

     

    This course is taught by FSPCA-trained Lead Instructors. Participants will receive an official certificate issued by the Association of Food and Drug Officials (AFDO) after attending this training program. 

     

    The FTR curriculum was designed by regulatory, academia, and industry professionals and developed with funding from FDA as part of the FSPCA. 

     

    All participants will need to ensure they can join the web-based, live training via VoIP to participate in these activities.

     

    Who should Attend 

    • The target audience for the FSPCA Food Traceability Rule Training for the Food Industry curriculum is firms that manufacture, process, pack, or hold FTL foods and must comply with the Food Traceability Rule, including domestic and foreign firms along the farm-to-table continuum for foods produced for U.S. consumption. This includes farms (produce, aquaculture, eggs), distribution, manufacturing, retail food establishments, and restaurants. 

    • Individuals in academia, government, or service providers to the food industry, may also find this course useful.