Explanation of requirements: Safe Food for Canadians Regulations

These guidance documents explain requirements in the Safe Food for Canadians Regulations(SFCR). Where needed, they provide examples to help clarify the requirements.

Part 1: Interpretation [SFCR 1 to 4]

• Safe Food for Canadians Regulations: Glossary of key terms

Part 2: Trade [SFCR 5 to 25]

• Regulatory requirements: Trading food
• Understanding the meat product exceptions under section 25 of the Safe Food for Canadians Regulations
• Food business activities that require a licence under the Safe Food for Canadians Regulations
• Licensing interactive tool

Part 3: Licences [SFCR 26 to 44]

• Regulatory requirements: Licensing of food businesses
• Regulatory Requirement: Inspection services for food animals and meat products

Part 4: Preventive controls [SFCR 45 to 89]

• Regulatory requirements: Preventive controls for food businesses
• Regulatory requirements: Preventive control plan for food businesses
• Preventive control plan interactive tool
• Preventive control plan exception for small food businesses

Part 5: Traceability [SFCR 90 to 92]

• Regulatory requirements: Traceability for food
• What to consider when selecting a lot code
• Traceability interactive tool

Part 6: Commodity-specific requirements [SFCR 93 to 168]

• Regulatory requirements: Dairy products
• Regulatory requirements: Eggs
• Regulatory requirements: Processed egg products
• Regulatory requirements: Fish
• Regulatory requirements: Fresh fruits or vegetables

Regulatory requirements for humane treatment of food animals during slaughtering activities

• Humane treatment of food animals at the slaughter establishment
• Ritual slaughter without pre-slaughter stunning
• Humane stunning and slaughter of food animals and post-cut management

Regulatory requirements for slaughter and meat products

• Regulatory requirement: Inspection services for food animals and meat products
• Standards for ante-mortem examination and inspection
• Standards for post-mortem evaluation of food animal carcasses
• Standards to identify a meat product as edible
• Standards for the management of condemned and inedible food animals and meat products
• Application of the inspection legend on food animal carcasses before refrigeration

Part 7: Recognition of Foreign Systems [SFCR 169 to 173]

• International verification activities

Part 8: Ministerial Exemptions [SFCR 173.1 to 178]

• Ministerial exemptions for Safe Food for Canadians Regulations

Part 9: Inspection legends [SFCR 175.2; 179 to 185]

• Application of the inspection legend on food animal carcasses before refrigeration
• Inspection legend: meat products
• Inspection legend: processed egg products
• Inspection legend: fish

Part 10: Packaging [SFCR 186 to 188]

• Document incorporated by reference into the SFCR: Standard container sizes
• Standard container sizes for wine
• Standard container sizes for fresh fruits and vegetables
• Standard container sizes for honey
• Standard container sizes for infant and junior foods
• Standard container sizes for meat products
• Standard container sizes for processed fruit or vegetable products
• Standards of fill for processed fruit or vegetable products

Part 11: Labelling [SFCR 198 to 299]

• Industry labelling tool

Part 12: Grades and grade names [SFCR 304 to 339]

• Industry labelling tool: Grades for food

Part 13: Organic products [SFCR 340 to 365]

• Regulating organic products in Canada
• Canada Organic Regime import requirements
• Canada Organic Regime operating manual
• Guidance documents for organic products
• Organic aquaculture products
• Organic claims on food labels
• Organic claims enforcement