Understanding Canadian Food Regulations

Dates	Times	Location	Prices	Availability
	– 6 hours	Virtual Learning	Early Bird Pricing: 10% off Membership Pricing: 15% off Regular Pricing: $750 USD	Register

Dates

Times

– 6 hours

Location

Virtual Learning

Prices

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

Availability

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: 2.5 hours

Part 2 – Knowledge Exchange Session Part II – Virtual: 2.5 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.

Computer and Internet Connection:

You will need regular access to a computer with an internet connection. High speed broadband access (LAN, Cable or DSL) is recommended.

Compatible Web Browsers: Firefox, Chrome, Safari, IE Edge and higher

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 nsftraining.na@nsf.org

Additional Recommended Courses

Canadian Front of Package Nutrition Labelling - November

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 - Part 1 - Knowledge Exchange Webinar: 3 hours

Day 2 - Part 2 - Knowledge Exchange Webinar: 3 hours

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.

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 Ingredient and Composition Claims - October

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 is a new Canadian food labelling and advertising offering starting in 2023.

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:

Training Session Part 1 - Knowledge Exchange Webinar: 3 hours

Training Session Part 2 - Practicum Webinar: 3 hours

This two-part virtual, instructor-led training program starts by looking at basic ingredient and composition claims considerations and requirements. Learners are then introduced to specific representations generally known as highlighting ingredients and flavours, composition and method of production claims. By the end of the program learners will be better able to gauge what claims may and may not be made. In addition, learners will become more familiar with the proper context and nuance of making ingredient and composition claims.

This training program is an evolution from the Advanced Ingredient Labelling program which has successfully run for the past 15 years. The exciting difference is that this course is purely focused on ingredient and composition claims. It is more accessible to both technical and marketing professionals.

The program offers a ½ day live online knowledge exchange presentation where learners can bring their questions and share their views. A second live online ½ day is dedicated to reviewing the assigned Practicum that learners will complete on their own time. The practicum is not graded and does not need to be submitted. It is an excellent self-evaluation tool where learners can appreciate if they have grasped the subject matter.

What this course covers

The purpose of the online training is to gain a better appreciation of what type of ingredient composition claims may be eligible for a product. To achieve this requires an awareness of the proper context of how to present such representation and what is needed for substantiation.

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

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.

Prerequisites

This is an ideal next step from the online Canadian Ingredient Labelling program.

Canadian Nutrient Content and Health Claims - November

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 is a new Canadian food labelling and advertising offering starting in 2023.

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 - Training Session Part 1 - Knowledge Exchange Webinar: 3 hours

Day 2 - No Class

Day 3 - Training Session Part 2 - Practicum Webinar: 3 hours

This two-part virtual, instructor-led training program starts by looking at basic nutrient content & health claims considerations and requirements. Learners are introduced to basic nutrient and health related claims rules, requirements, and prohibitions. A more detailed look at the anatomy of nutrient content and health claims is featured. By the end of the program learners will be better able to understand what nutrient content and health claims would be eligible for their products and how these may and must be declared on labelling and advertising.

This program is an evolution from the Advanced Nutrition Labelling program which has successfully run for the past 15 years. The exciting difference is that this course is purely focused on nutrient content and health claims. It is more accessible to both technical and marketing professionals.

Excluded Topics:

Natural Health Products
Infant Formula
Medical Foods
Supplemented Foods
Front of Packaging Nutrition Symbols

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

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.

Prerequisites

This is an ideal next step from the online Canadian Nutrition Labelling program.