Toolkit for new food businesses

If your business is new to federal food regulations, the information provided in this toolkit will help you understand the requirements of the Safe Food for Canadians Act (SFCA) and the Safe Food for Canadians Regulations (SFCR).

In addition to the SFCA and SFCR, all food sold in Canada must meet applicable requirements of the Food and Drugs Act and the Food and Drug Regulations.

Provincial and territorial regulations may also apply to your business.

On this page

Overview of the Safe Food for Canadians Regulations

The SFCR came into force on January 15, 2019. These regulations generally apply to food businesses that import or prepare food export or interprovincial trade.

Some traceability, grading, labelling and advertising requirements also apply to businesses that trade food within one province or territory.

Read our Handbook for food businesses for general information on the SFCR.

For more details about the law, read:

Timelines

The SFCR came into force on January 15, 2019. Some of the requirements were phased in based on food commodity, type of activity and business size. Visit SFCR timelines for more information.

Key requirements of the Safe Food for Canadians Regulations

The key requirements of the SFCR are:

Food licences

The SFCR specify whether you need a Safe Food for Canadians licence (SFC licence) based on food, activity and level of trade.

Find out if you need an SFC licence by:

If you need a licence, apply for one through My CFIA.

Before you apply for an SFC licence

Before you apply for a licence, make sure you meet all applicable requirements of the SFCR, including preventive control requirements . Many food businesses will also need to prepare, keep, maintain and implement a written preventive control plan.

When completing your SFC licence application in My CFIA, you will need to provide:

  • the location(s) of establishment(s) where the activities will be conducted, in certain instances
  • the activities for which you would like to obtain a licence
  • the types of food for which you would like to obtain a licence
  • an attestation that you have preventive controls in place as well as a written preventive control plan, if required.

Need more information? Find out what to consider before applying for an SFC licence.

Things to keep in mind when you apply

  • It may take up to 15 business days to process an SFC licence application. In some cases, it could take even longer, for example, if your application is missing information or if the CFIA determines you need an inspection prior to issuing the licence.
  • If you are importing food into Canada, you must get your licence before presenting your shipment at the border. You will not be able to get a licence at the border.
  • SFC licensing and inspection services are subject to the CFIA Fees Notice.

More information about licensing

Preventive controls and preventive control plans

Preventive controls

The preventive control requirements in Part 4 of the SFCR apply to many food businesses, even some that do not require a licence. These requirements generally apply to businesses that:

  • import food
  • manufacture, process, treat, preserve, grade, package or label food for interprovincial trade or export
  • slaughter food animals from which the meat products will be traded interprovincially or exported
  • store and handle imported meat for inspection
  • grow and harvest fruits or vegetables for interprovincial trade or export
  • handle fish on a vessel for interprovincial trade or export.

The preventive control requirements establish the expected food safety outcomes that must be achieved to help prevent food safety hazards and reduce the likelihood of contaminated food entering the Canadian market place. They also specify that food businesses must have a complaint, investigation, notification and recall system in place.

These requirements also establish the outcomes for preventing or eliminating avoidable suffering, injury, or death, other than by slaughter or humane killing of the food animal, during their handling and slaughter.

Preventive control plans

In addition to the preventive control requirements, most businesses will need to prepare, keep, maintain and implement a written preventive control plan (PCP).

A PCP must demonstrate that all of the applicable requirements in Part 4 (Preventive controls) of the SFCR are being met.

Small businesses in some sectors may not be required to have a PCP. However, they still must comply with the preventive control requirements.

Use the PCP interactive tool to find out if you need to prepare, keep, maintain and implement a written preventative control plan.

Note: The CFIA does not approve PCPs. The Agency verifies that businesses have documented evidence that their control measures are effective in meeting the requirements of the SFCR.

More information about preventive controls and PCPs

Traceability

Traceability is the ability to track the movement of a food commodity one step forward and one step back in the supply chain.

Having effective traceability records and labels allows businesses to track food during a food safety investigation or food recall in order to protect consumers and potentially minimize economic losses.

Find out if traceability requirements in the SFCR apply to you by:

More information about traceability

Packaging and labelling requirements

All food businesses need to meet certain packaging, labelling and advertising requirements.

Businesses must meet requirements under the Food and Drugs Act and the Food and Drug Regulations in addition to those under the SFCA and the SFCR.

These acts and regulations are intended to protect consumers from food safety risks and enable them to make informed food choices based on information that is truthful and not misleading.

More information about packaging and labelling requirements

Commodity-specific requirements

In addition to the general requirements under the SFCR, you may need to meet requirements for specific commodities:

Import requirements

Food importers located in Canada

Importers need to ensure that the food they import is safe to consume and meets Canadian requirements. Imported food must be prepared with the same level of food safety controls as food prepared in Canada.

Note: If you are importing food into Canada, you must get your SFC licence before presenting your shipment at the border. You will not be able to get a licence at the border.

Foreign food suppliers

You must export food to Canada through an SFC-licensed Canadian importer. If you are a foreign business that prepares foods for export to Canada, you cannot obtain an SFC licence unless you qualify as a non-resident importer.

More information about importing food

Export requirements

As an exporter, the food you export needs to meet Canadian requirements, as well as those of the importing country, before you can export your food.

The SFCR require that foods exported from Canada are prepared in a manner that meets the regulatory requirements. The requirements under the SFCR are based on internationally recognized systems-based, preventive food safety controls. This supports the maintenance of market access for Canadian food exports.

When there are no known foreign country requirements, you still need to comply with applicable Canadian laws, including the SFCR.

More information about exports

Inspection and enforcement

To support compliance with the laws it enforces, the CFIA provides food businesses with tools, resources, guidance, and services to become familiar with and follow regulatory requirements. Using a risk-informed approach, the agency conducts inspections to verify that regulatory requirements are being met. When they are not, the CFIA may use control actions to address any immediate risk, as well as enforcement actions once non-compliance has been determined.

Enforcement actions, where applicable, are proportionate to the food safety risk and the seriousness of the non-compliance. Factors such as potential or actual harm, compliance history and intent are also taken into consideration.

The CFIA strives to be transparent and accountable in how it does business. In addition to providing food businesses with recourse options, the CFIA encourages continuous feedback and dialogue.

More information about inspection and enforcement

Additional resources

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