The Safe Food for Canadians Regulations set the framework every food business operating in, exporting to, or importing into Canada must meet. We build the licence application, plan and records CFIA expects.
The Safe Food for Canadians Regulations, SFCR, SOR/2018-108, came into force starting in 2019 and consolidated approximately 14 different commodity-specific regulations into a single modern framework, enforced by the Canadian Food Inspection Agency, CFIA. Before the SFCR, food safety rules in Canada were fragmented across separate regulations for different commodities, creating inconsistencies and inefficiencies for businesses operating across more than one sector.
The SFCR is aligned with internationally recognised standards, including the Codex Alimentarius principles, and with key consumer protection requirements. Through it, Canadian businesses, importers and exporters are required to meet licensing, preventive controls, and traceability requirements appropriate to their activities.
The regulations are current to a rolling date and amended periodically. As of the most recent update referenced in this guide, the SFCR was current to 26 May 2026, with the last substantive amendment on 19 September 2025, reflecting the ongoing nature of Canada's regulatory framework.
Public Health Agency of Canada data illustrates why this framework matters: roughly 1 in 8 Canadians, about 4 million people, are affected by foodborne illness annually, resulting in over 11,500 hospitalisations and 240 deaths each year. The SFCR's preventive controls and traceability requirements are designed directly against this burden.
Licensing, preventive controls, and traceability work together as the core of SFCR compliance.
Required for businesses that import food, or manufacture, process, treat, preserve, grade, package or label food for export or interprovincial trade. Allows CFIA to identify, authorise and act on food businesses.
A written plan under section 89 of the SFCR, built on a hazard analysis and HACCP-based critical control points, following the Food Safety Enhancement Program's 12-step approach.
One step forward and one step backward tracking of products, ingredients and materials, with records retained for at least 2 years.
A cornerstone principle of the SFCR is that imported food must be prepared with the same level of food safety controls as food prepared in Canada, and all imported food must meet applicable Canadian import requirements. Previously, only importers of some foods required licensing and preventive controls. The SFCR extended this more broadly across the import sector.
CFIA's Food Safety Enhancement Program, FSEP, provides the recognised approach for building the HACCP plan component of a Preventive Control Plan.
A Preventive Control Plan outlines the control measures a business develops and implements to ensure its food is safe and fit for consumption, and to ensure compliance with consumer protection requirements, such as labelling, standards and grades, and, where applicable, animal welfare requirements. The plan must include a hazard analysis under section 47 of the SFCR, identifying the biological, chemical and physical hazards that present a risk of contamination, and the control measures needed to prevent, eliminate, or reduce these hazards to an acceptable level.
The HACCP plan required under section 89(1)(c) follows the FSEP's 12-step approach, outlining the criteria or critical limits that must be met for each critical control point. The plan must be kept and maintained, reviewed and updated as necessary, and must reflect the preventive control requirements set out in Part 4 of the SFCR, covering sections 47 to 84.
CFIA verifies compliance through inspection and surveillance activities. When non-compliance is identified, CFIA takes compliance and enforcement action proportionate to the issue found. A Preventive Control Plan that exists on paper but is not reflected in current practice, or that has not been updated as products and processes change, is one of the most common findings during these verification activities.
From 1 January 2026, a standardised front-of-package nutrition symbol became mandatory for products exceeding defined nutrient thresholds.
As part of Health Canada's Healthy Eating Strategy, foods that exceed set thresholds for saturated fat, sugars, or sodium must feature a standardised "High In" symbol on the front of the package, helping consumers make quick, informed decisions at the shelf.
FOP nutrition symbol requirements apply. Products manufactured in Canada, imported, or packaged at retail on or after this date are expected to comply.
Products already in the marketplace before 1 January 2026 may continue to be sold, avoiding an immediate recall of compliant pre-2026 stock.
Fruits and vegetables without added saturated fat, sugars or sodium, certain plain dairy products, and raw single-ingredient whole cuts of meat, poultry and fish are exempt even if thresholds would otherwise be met.
For businesses that did not adopt the symbol ahead of the 1 January 2026 deadline, any new production runs, new SKUs, or repackaging now needs to incorporate it where the relevant thresholds are exceeded. The exemption list is specific and worth checking carefully: a product that seems intuitively exempt, such as a flavoured yogurt, may not qualify in the same way plain yogurt does, depending on its saturated fat, sugar or sodium content.
Separately, the Supplemented Foods Regulations, covering foods with added functional ingredients such as caffeine, taurine, vitamins and minerals across nine defined food categories, are now fully enforced as of the end of 2025, requiring a Supplemented Food Facts Table, cautionary statements where applicable, and a unique identifier on the front panel.
SFCR compliance applies broadly across the food sector, from domestic manufacturers to importers and exporters trading with Canada.
Domestic businesses needing an SFC licence, a Preventive Control Plan, and traceability systems for interprovincial trade.
Businesses importing food into Canada, needing to demonstrate the same level of food safety controls as domestic production, plus any commodity-specific import conditions.
Canadian businesses exporting food, needing the correct SFC licence activities and documentation to support export certification.
Manufacturers and packagers needing to review product formulations against the saturated fat, sugar and sodium thresholds and implement the symbol where required.
Businesses adding functional ingredients such as caffeine, taurine, vitamins or minerals, needing Supplemented Food Facts Tables and front-panel identifiers.
Businesses that previously navigated separate commodity-specific regulations, now consolidated under the single SFCR framework, but still needing activity-specific licence conditions confirmed.
We cover the full scope of SFCR consulting, from first licence application through to nutrition labelling compliance.
A review of licensing status, Preventive Control Plan, traceability records and labelling against SFCR requirements, identifying gaps and producing a written action plan.
Development of a written PCP under section 89, including hazard analysis under section 47 and a HACCP plan following the FSEP 12-step approach.
Support with applying for the correct SFC licence activities for import, export, manufacturing, processing, or interprovincial trade.
Development of one-step-forward, one-step-backward traceability systems with the 2-year retention period the SFCR requires.
Review of product formulations against saturated fat, sugar and sodium thresholds, and implementation of the FOP symbol where required, including exemption assessment.
Development of Supplemented Food Facts Tables, cautionary statements, and front-panel identifiers for products with added functional ingredients.
Review of commodity-specific SFC licence conditions for imported goods, such as proof-of-origin requirements introduced for certain product categories.
A full mock verification reviewing the PCP, traceability records and licensing as CFIA inspection activities would.
Ongoing monitoring of SFCR amendments and Health Canada labelling developments, with practical guidance issued as changes take effect.
A Preventive Control Plan only works if the people executing it understand the hazard analysis behind each critical control point, beyond the recording requirements alone. Building team understanding of HACCP principles and SFCR traceability expectations through training makes ongoing compliance significantly more reliable. We recommend pairing this consulting programme with relevant training delivered through Confi Food, and can advise on the right approach during the initial consultation.
Compliance follows a defined sequence. Our part of the process typically takes a few weeks. SFC licence application processing by CFIA is outside our control.
| Stage | What happens | Our role | Duration |
|---|---|---|---|
| 1. Activity and licence confirmation | The activities your business conducts, import, export, manufacturing, processing, interprovincial trade, are confirmed against SFC licence categories. | We confirm the correct licence activities for your operation. | 1 to 2 days |
| 2. Gap assessment | Current licensing, PCP, traceability and labelling are reviewed against SFCR requirements. | We conduct the assessment and deliver a written action plan. | 2 to 3 days |
| 3. Hazard analysis & HACCP plan | A hazard analysis under section 47 and HACCP plan following the FSEP 12-step approach are developed. | We develop the hazard analysis and HACCP plan in collaboration with your team. | 1 to 2 weeks |
| 4. Preventive Control Plan documentation | The full PCP under section 89 is documented, covering Part 4 requirements (sections 47-84). | We compile the complete PCP documentation. | 3 to 5 days |
| 5. Traceability and labelling | Traceability systems are built or reviewed, and labelling is checked against FOP symbol and Supplemented Foods requirements where relevant. | We design traceability records and review labelling. | 3 to 5 days |
| 6. SFC licence application | The licence application is submitted to CFIA with supporting documentation. | We prepare and review the application package. | 1 to 2 days |
| 7. Implementation | The PCP and traceability systems are put into practice. Records begin to accumulate. | We provide implementation support and review emerging records. | 2 to 3 weeks |
| 8. CFIA review | CFIA reviews the licence application and may conduct inspection or surveillance activities. | We provide standby support and prepare responses to any findings. | Up to CFIA |
Our gap assessment confirms your SFC licence activities and reviews your PCP, traceability and labelling against current requirements.
The gap assessment covers SFC licensing status for the activities your business currently conducts, the Preventive Control Plan against section 89 requirements including hazard analysis and HACCP-based critical control points, traceability records against the one-step-forward, one-step-backward, 2-year retention standard, and labelling, including the front-of-package nutrition symbol and Supplemented Foods Regulations where applicable.
A common gap we identify is licence activities that no longer match what a business does in practice, particularly where a business has expanded from domestic manufacturing into exporting, or has added importing to its supply chain, without updating its SFC licence accordingly.
We confirm whether current SFC licence activities match what your business does in practice.
We review the existing Preventive Control Plan against section 89 and Part 4 requirements.
We check traceability records for one-step-forward and one-step-backward links and 2-year retention.
We produce a written gap assessment with a prioritised action plan.
For businesses also exporting to the US, we identify shared documentation and system elements with FDA FSMA or USDA FSIS requirements to avoid duplicated work.
The same issues appear across SFCR compliance reviews regardless of sector. Knowing where these gaps cluster is the most effective preparation.
An SFC licence covering only the activities a business conducted at the time of original application, not updated as the business expanded into exporting, importing, or new processing activities, creates a mismatch between what is licensed and current operations.
A Preventive Control Plan that does not include a documented hazard analysis under section 47, or that does not specify critical limits for each critical control point as the FSEP approach requires, does not meet the section 89 requirement even where general food safety practices are reasonable.
Records that establish where ingredients came from but not where finished product went, or vice versa, do not meet the one-step-forward, one-step-backward requirement, which applies in both directions.
Traceability documentation that is generated but not retained for the full 2-year period leaves gaps if a trace exercise covering an earlier period becomes necessary.
Products exceeding the saturated fat, sugar or sodium thresholds, manufactured, imported, or packaged at retail from 1 January 2026 onward, without the required High In symbol do not meet the current labelling requirement, even if the product itself is otherwise compliant.
A Preventive Control Plan written for an earlier version of a product or process, not reviewed and updated as required when changes occur, leaves hazard analysis and critical control points based on a process that no longer matches current production.
For businesses trading across North America, understanding how the SFCR relates to US frameworks clarifies what is needed for cross-border trade.
| Canada SFCR | USDA FSIS | FDA FSMA | |
|---|---|---|---|
| Scope | All food, consolidated framework | Meat, poultry, processed egg products | Most other foods |
| Core requirement | Preventive Control Plan (HACCP-based, FSEP) | HACCP under 9 CFR Part 417 | HARPC under 21 CFR Part 117 |
| Licensing/registration | SFC licence (CFIA) | Grant of Inspection (FSIS) | Facility registration (FDA) |
| Our consulting | Canada Food Safety | USDA FSIS | FDA FSMA |
What drives the timeline and cost of a Canada food safety project. We provide a written proposal with a fixed fee after the initial consultation.
Timeline
How long our consulting work takes
Cost factors
What drives the consulting fee
No existing licence or formal PCP. Our consulting work typically takes 3 to 4 weeks. CFIA licence processing timelines are separate and outside our control.
Existing businesses adding activities such as exporting or importing to an existing SFC licence. Our consulting work typically takes 1 to 2 weeks.
Product range review for FOP symbol applicability and labelling updates, typically 3 to 5 days depending on range size.
Development of Supplemented Food Facts Tables and front-panel identifiers for affected product categories.
A single-product operation requires less hazard analysis and PCP documentation than a multi-product facility with varied processes.
Businesses already compliant with FDA FSMA or USDA FSIS often have HACCP and traceability documentation that can be adapted toward SFCR requirements.
A gap assessment only, a full PCP build, or a labelling-focused package each carry different fees. All scopes are defined in writing before work begins.
SFC licence fees are set by CFIA and are separate from our consulting fees.
Answers to the questions we hear most often from businesses operating in, exporting to, or importing into Canada.
The Safe Food for Canadians Regulations, SFCR, SOR/2018-108, came into force starting in 2019 and consolidated approximately 14 different commodity-specific regulations into a single modern framework, enforced by the Canadian Food Inspection Agency, CFIA. The regulations are aligned with internationally recognised standards, including the Codex Alimentarius principles, and require businesses that import, export, manufacture, process, treat, preserve, grade, package or label food for interprovincial trade to hold a Safe Food for Canadians licence, maintain a Preventive Control Plan, and meet traceability requirements.
Businesses that import food, or that manufacture, process, treat, preserve, grade, package or label food for export or interprovincial trade generally require a Safe Food for Canadians, SFC, licence from CFIA. The licence allows CFIA to identify food businesses, authorise specific activities, and take enforcement action when necessary. Specific requirements vary depending on the type of food handled, the activities conducted, and the size and complexity of the operation.
A Preventive Control Plan, PCP, required under section 89 of the SFCR, is a written plan outlining the control measures a business develops and implements to ensure food is safe and fit for consumption, and to ensure compliance with consumer protection and, where applicable, animal welfare requirements. The plan must include a hazard analysis identifying biological, chemical and physical hazards under section 47 of the SFCR, and a HACCP plan developed following the Food Safety Enhancement Program's 12-step approach, including the criteria or critical limits for each critical control point.
Almost all food businesses operating under the SFCR must track their food products, ingredients and materials at least one step forward, to the person the food was provided to, and one step backward, to the immediate supplier. Comprehensive traceability documentation and records must be kept for at least two years. CFIA provides a Traceability Interactive Tool to help businesses evaluate whether their systems meet these requirements.
As part of Health Canada's Healthy Eating Strategy, a standardised front-of-package, FOP, nutrition symbol became mandatory from 1 January 2026 for most prepackaged foods that meet or exceed prescribed thresholds for saturated fat, sugars, or sodium, displaying a High In symbol. Products manufactured in Canada, imported, or packaged at retail on or after this date are expected to comply, while products already in the marketplace before 1 January 2026 may continue to be sold. Certain foods are exempt, including fruits and vegetables without added saturated fat, sugars or sodium, certain plain dairy products, and raw single-ingredient whole cuts of meat, poultry and fish.
The Supplemented Foods Regulations cover foods with added functional ingredients such as caffeine, taurine, vitamins and minerals, across nine defined food categories. These products must include a Supplemented Food Facts Table, cautionary statements where applicable, and a unique identifier on the front panel to alert consumers, with these requirements fully enforced by the end of 2025.
Under the SFCR, imported food must be prepared with the same level of food safety controls as food prepared in Canada, and all imported food must meet applicable Canadian import requirements. Previously, only importers of certain foods were required to be licensed and have preventive food safety controls in place. The SFCR extended this requirement more broadly. CFIA also applies commodity-specific import controls where needed, such as the licence conditions introduced for pistachio imports effective December 2025, including a full ban on Iranian pistachios and mandatory proof of origin for pistachios from other countries.
A Canada food safety gap assessment reviews an operation against the Safe Food for Canadians Regulations, covering SFC licensing status for the activities conducted, the Preventive Control Plan against section 89 requirements including hazard analysis and HACCP-based critical control points, traceability records against the one-step-forward, one-step-backward, two-year retention standard, and labelling, including the front-of-package nutrition symbol and Supplemented Foods Regulations where applicable.
The most common SFCR issues are: operating without the correct SFC licence for the activities currently being conducted, particularly where a business has expanded into new activities such as exporting. Preventive Control Plans that do not include a documented hazard analysis under section 47 or critical limits for each critical control point as required by the Food Safety Enhancement Program approach. Traceability records that do not clearly establish the one-step-forward and one-step-backward links, or that are not retained for the required two years. Labelling that has not been updated for the front-of-package nutrition symbol requirements effective from January 2026, or for the Supplemented Foods Regulations where applicable.
Our consulting work moves fast. From gap assessment to a fully documented Preventive Control Plan ready for implementation, most operations are there in a few weeks. SFC licence application processing is managed by CFIA and is outside our control, but our part of the process is structured to ensure your application is complete when submitted.
Yes. Gap assessments, Preventive Control Plan development, SFC licence application support, and labelling review are all available remotely. We work with businesses across Canada and international businesses exporting into Canada. On-site visits are available for mock audits where a physical review of premises is needed.
You can commission any of these on their own, with an agreed scope and a written quote, without taking on ongoing consulting. See all food safety services.
To check the whole operation against the law of each market.
Read about A regulatory compliance review →Where a plan exists and attracts findings.
Read about A HACCP plan review →To check a label against the information law of each market.
Read about A food label compliance review →Tell us about your products, your activities and your target markets. We will tell you exactly what the SFCR requires.