Safe Food for Canadians Regulations (SOR/2018-108).

The present Regulations clarify several sections of the Act, in particular to what concerns the trade of food commodities and their requirements, such as: having a licence for the activity; that the food must not be contaminated, must be edible, must not consist in whole or in part of any filthy, putrid, disgusting, rotten, decomposed or diseased animal or vegetable substance, and must have been manufactured, prepared, stored, packaged and labelled under sanitary conditions; compliance with the Standards of Identity Document; use of food additives and other substances; import information; level of protection for imported food in relation to manufacturing, preparation, storage, packaging and labelling respecting the conditions established under sections 47 to 81; import certificates; exemptions; etc. Part 3 regulates licensing and conditions for issuance, renewal or amendment, expiry and suspension; inspection services of food animals and meat products. Part 4 regulates preventing controls, and applies to any foods that are to be exported or sent or conveyed from one province to another any edible meat products that are imported, during their storing and handling in their imported condition, for the purpose of the exercise of an inspector’s powers under the Act and any food animals from which meat products that are to be exported or sent or conveyed from one province to another may be derived. An operator must identify and analyze the biological, chemical and physical hazards that present a risk of contamination of a food; the operator must prevent, eliminate or reduce to an acceptable level the hazards by using control measures that are shown by evidence to be effective, including any treatment or process and including, in the case of a meat product, the control measures that are set out in the document entitled Preventive Control Requirements for Biological Hazards in Meat Products. Other provisions of Part 4 concerns treatment and processes, such as application of scheduled process to low-acid food; maintenance and operation of establishment and responsibility of operator; cleaning, pest control and sanitation; conveyances and equipment and conditions concerning establishment; hygiene; investigation and complains; regulation of preventive control plan. Part 5 concerns traceability, labelling, production document, etc. Part 6 identifies commodity-specific requirements, specifically for dairy products, poultry products, meat, fresh fruits and vegetables, fish, that concern slaughtering, import, treatment, document keeping, etc. Recognition of foreign systems is regulated by Part 7. Part 9 defines inspections; Part 10 packaging; requirements, standard container size; Part 11 labelling; Part 12 Grades, grade names and certificates; Part 13 organic products; Part 14 Seizure and Detention, etc.