7 replies to this topic

[James Dough]

Hey all,

 

Has anyone been through the inspection process yet?

just received notice so wondering how it compares to SQF?

 

Thanks,

 

James

Edited by James Dough, 24 May 2019 - 10:54 PM.

[Charles.C]

Hey all,

 

Has anyone been through the inspection process yet?

just received notice so wondering how it compares to SQF?

 

Thanks,

 

James

 

SFCR = ??

 

added - I spotted in another thread SFCA = Safe Food for Canadians (elegantly precise !) so maybe "R" = Regulations ? Restaurants ? Ramblers ?

 

OK, Google, R = Regulations

 

http://www.inspectio...3/1481560532540

[Scampi]

So you will find you're first CFIA audit is VERY different from SQF----VERY

 

Unfortunately, the inspection manuals don't exist as yet (that I know of) so inspectors don't have a lot of guidance to go on for inspection

 

I suggest you make sure;

1) market fairness is covered (that's a new requirement)

2) you know the SFCR inside and out so your inspector can't argue on nothing

 

Best of luck

 

And remember..............this is a government inspection.......................mandatory that alone changes things

[James Dough]

Hi Charles and Scampi,

 

Darn acronyms hey?

OK thanks Scampi I haven't had time to go fully through the document, I am trying to find a way to get the english part only so I dont print 257 pages of bilingual text lol!!!!

 

James

[majoy]

What is your product?

 

How many days will they be doing an inspection? Just 1 day or more?

[James Dough]

Hi majoy,

 

the product is frozen dough and they say they will be here 2 days.

 

James

[majoy]

Hi majoy,

 

the product is frozen dough and they say they will be here 2 days.

 

James

 

Two days is long. I used to work in a confectionery and they only did 1 day, but that was pre-SFCR.

 

If its two days, they will for sure be checking your food safety written programs and might ask you to conduct a mock recall - just prepare for that.

 

I'm in the meat, our CFIA inspectors are very concerned with condensation, allergen management, segregation (export), and supplier approval program. So just be prepared with those too.

 

Keep us updated!

[Scampi]

So meat still has an inspection manual that is very different from everyone else because the risks are too

 

2 days sound right..............when  i was in pickles, that was 2 days/once a year