SFCA change of old CFIA Pre-requiste Program

Calling all Canadian Food Safety folks. :happydance: Of course we have all started with the new Safe Foods for Canadians Act (SFCA).  My question to you all is whether you have made any major changes to the pre-requisites that we used for HACCP to the new SFCA.  I am thinking of revising the procedure mildly by removing mention of CFIA  pre-requisite identifiers.  Thoughts or comments on what you may or may not have done.

:tardis:

Hey hey fellow canuck..............are you using FSEP?

Hi Jim; I haven't changed my prerequisites except for removing any reference to DEIM for dairy manufacturers (it used to be used by CFIA inspectors as a main dairy standard document) I've been through SFCA inspection since the act was issued and never had problems RE: my prerequisites. The main thing: whatever is written in your programs must be actually done. Better do less than document and don't do.

Hey hey fellow canuck..............are you using FSEP?

Yes we were on the FSEP format before SFCA.  Right now all documents reference "FSEP requirements".  Just thinking that I could remove this from my procedures now.

As for inspections, we have had one for a half day 14 months ago and have heard nothing again from CFIA.

CFIA isn't inspecting low risk facilities like planned due to covid...........expect that to change once life returns to "normal"

We're supposed to have minimum weekly CFIA and has not been in weeks..............we have always been a federally regulated commodity

Even slaughter houses with daily presence ON LINE aren't getting the usual compliance verification surveillance onsite evaluations like they used to..........if someone calls in sick- they are not being covered