QUALITY & FOOD SAFETY RESOURCES

Perennia’s Quality and Food Safety team have received inquiries from local food production operations looking for reassurance that they are doing everything they can to protect their employees and customers. If you are following the provincial and federal guidelines but want to do more please refer to the resources on the Food Safety during Covid-19 page.

• Environmental Monitoring NEW
• Verification Vs. Validation NEW
• How to Complete a Effective Risk Assessment  NEW
• Pre-Operational Inspections 
• Handling Customer Complaints
• Cleaning and Sanitizing 
• Employee Training Tips 
• Internal Audit
• How to Conduct an Effective Root Cause Analysis 
• How to Conduct a Basic Shelf-Life Study 
• The Importance of Choosing the Right Supplier
• Safe Food for Canadians – What You Need to Know
• Food Safety Acronym Quick Reference Guide
• Food Safety Culture – The Secret to Continued Food Safety Success
• Effective Pest Control
• How to Manage an Inspection
• Recall and Traceability – Are you prepared?
• Document Control and Procedure Writing
• Preparing for an Audit
• Water Quality – What’s in Your Water?
• New Farmers and Food Safety
• What Food Safety Scheme is Right for My Company
• Canada and US Regulation Update
• 8 x 10 Hand Wash Sign – English,  French,   Spanish

ACRONYM LINKS

• FDA Acronyms & Abbreviations
• ASI Food Safety Terms
• CFIA Commonly Used Acronyms

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SAFE FOOD FOR CANADIANS (SFCR)

• CFIA Email Notification Subscription Self-Service
• A Handbook for Food Businesses (SFCR)
• Food-specific Requirements
• SFCR Timelines
• SFCR Home Page
• Licensing
• CFIA’s Licensing Interactive Tool
• Before you sign up for My CFIA
• My CFIA Online Service
• Requesting a SFC license video
• SFCR Maintenance and operation of establishment checklist (gap assessment)
• The Food Safety Enhancement Program approach to a Preventive Control Plan
• The Quality Management Program (QMP) approach to a Preventive Control Plan
• Food Imports
• Food Exports
• Checklist for Food Exporters
• Preventive Controls
• CFIA’s Preventive Control Plan (PCP) Interactive Tool
• Preventive Control Plan
• CFIA’s Traceability Interactive Tool
• Traceability Requirements
• Fact Sheet: Traceability (SFCR)
• Food labelling for industry
• Labelling, Standards of Identity, and Grades
• Labelling Requirements Checklist
• Documents incorporated by reference – Safe Food for Canadians Regulations (Canadian Grade Compendium, Canadian Standards of Identity, etc.)
• SFCR Videos

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CANADIAN FOOD LABELLING

Regulations

• Food and Drug Regulations – Part B: Foods
• Safe Food for Canadians Regulations 
• Weight and Measures Regulations

Definitions

• Prepackaged vs. Consumer Prepackaged
• Principal Display Surface (PDS) vs. Principal Display Panel (PDP)
• Available Display Surface (ADS)

Common Name

• CFIA Common Name Labelling Guidance

Net Quantity

• CFIA Net Quantity Labelling Guidance
• Units of Measurement for the Net Quantity Declaration of Certain Foods

List of Ingredients and Allergen Labelling

• CFIA List of Ingredients and Allergen Labelling Guidance
• Mandatory common and collective names of ingredients and components (Section B.01.010(3)(a) & (b) of FDR)
• Ingredients that do not require component declaration (Section B.01.009 (1) & (2) of FDR)
  Ingredients that must always be declared (Section B.01.009 (3) & (4) of FDR)
• Annex 1: Examples of Sugars-based ingredients that require grouping
• Annex 2: Examples of ingredients for which grouping with sugars is not required
• Common Name Labelling for Allergens, Gluten Sources and Sulphites (Section B.01.010.1- B.01.010.2)
• CFIA’s Food Additives Labelling Guidance
• Processing aids that are not required to be declared on the list of ingredients
• List of permitted colouring agents

Domicile

• CFIA’s Name and Principal Place of Business Labelling Guidance

Date Markings and Storage Instructions

• CFIA’s Date Markings and Storage Instructions Labelling Guidance

Nutrition Labelling

• CFIA’s Nutrition Labelling Guidance
• Health Canada’s Directory of Nutrition Facts Table Formats
• CFIA’s Steps for Choosing a Nutrition Facts Table
• Health Canada’s Table of Reference Amounts for Food
• Health Canada’s Table of Daily Values
• CFIA’s Specific Nutrient Content Claim Requirements
• CFIA’s Rounding and Manner of Expression for Nutrition Facts Table Core Information & Additional Nutrition Information

Bilingual Labelling

• CFIA’s Bilingual Labelling Guidance

Sweetener and Food Additive Labelling

• CFIA’s Sweetener Labelling Guidance

Country of Origin

• CFIA’s Country of Origin Labelling Guidance

Grades

• CFIA’s Grade Labelling Guidance
• Canadian Grade Compendium

Irradiation

• CFIA’S Irradiation Labelling Guidance

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FOOD DEFENSE AND FOOD FRAUD

• FDA’s Food Defense Plan Builder 2.0
• FDA’s Food Defense Mitigation Strategies Database
• FDA’s Guidance for Industry: Mitigation Strategies to Protect Against Intentional Adulteration
• FDA’s Overview of the Carver Plus Shock Method for Food Sector Vulnerability Assessments
• USDA’s Food Defense Overview
• European Commission’s Food Adulteration Incidents Registry (FAIR)
• European Commission’s Rapid Alert System for Food and Feed (RASFF) Portal

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IMPORTING AND EXPORTING

Importing

• Canada Revenue Agency – Business Registration Online
• Canada Border Services Agency Guide to Importing Commercial Goods into Canada
• Automated Import Reference System (AIRS)
• AIRS Tutorial
• Food Imports
• US FDA Import Alerts
• US FDA Import Refusals

Exporting

• Canada Border Services Agency Guide to Exporting Commercial Goods from Canada
• Food Exports

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FOOD SAFETY STANDARDS

• Global Food Safety Initiative (GFSI)
• BRCGS (Brand Reputation through Compliance Global Standard )
• Safe Quality Food (SQF)
• Canada GAP (Good Agricultural Practices)
  
• Global GAP 
• IFS (International Featured Standard)
• FSSC (Food Safety System Certification) 22000
• NSF Certification Options

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HACCP – HAZARD ANALYSIS

• HACCP System Documentation (Includes Forms 1-11)
• Reference Database for Hazard Identification
• Foodborne Pathogenic Microorganisms and Natural Toxins Handbook

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NOVA SCOTIA PROVINCIAL INFO

• NS Food Safety Laws and Requirements Overview
• Nova Scotia Health Protection Act
• NS Food Safety Regulations
• Nova Scotia Meat Inspection Regulations
• Nova Scotia Dairy Industry Act
• NS Food Retail and Food Services Code
• Food Safety Guidelines for Public Markets
• Nova Scotia Food Hygiene (Handling) Courses
• NS Food Protection Fact Sheets and Publications
• CFIA Code of Practice for the Production and Distribution of Unpasteurized Apple and Other Fruit Juice/Cider in Canada
• CFIA General Principles of Food Hygiene, Composition and Labelling

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ALLERGENS AND FOOD ADDITIVES

• Food Allergies and Intolerances Overview
• Food Additives Overview
• Health Canada’s Maximum Level of Chemical Contaminants
• Food Safety Magazine eBook: Developing an Effective Allergen Management Plan

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WATER QUALITY

• Guidelines for Canadian Drinking Water Quality
• Boiler water treatment

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FOOD RECALL NOTIFICATIONS

• CFIA Recall and Allergy Alerts
• US FDA Food Recalls, Market Withdrawals and Safety Alerts

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SUPPLIES FOR FOOD FACILITIES

• Color-coded cleaning tools
• Metal detectable items
• Hairnets, beard nets
• Hairnets, beard nets
• Uniforms
• Gloves

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STAINLESS STEEL GRADES

• Stainless steels for the food processing industries

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INDUSTRY SUPPORT GUIDES

• Metal detection/Check-weighing/X-ray

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FOOD SAFETY EDUCATIONAL MATERIAL

• IFSQN Food Safety Friday Webinars
• Food Safety Magazine
• Food Quality and Safety Webinars
• Safe Food Alliance’s ‘Safe Food Spotlight’

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LABORATORIES

• Nova West Laboratory (Accredited)
• PEI Bio Food Tech (Accredited)
• RPC (Accredited)

• 2019-2020 edition

• 2018-2019 edition

To receive a hard copy of these booklets, please contact Clarissa at cmcisaac@perennia.ca.

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