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Webinar - CA
  • Early Bird
  • Member
  • Regular
Program Description

All webinars are delivered in Eastern Time (ET).

This course is available for Private Team Training; groups of ten or more participants recommended for training to be cost-effective. Please email us for a quote.

This two-part virtual, instructor-led training program covers Canadian food regulations and compliance considerations. It focuses on introducing the food laws and the authorities that govern food. New proposed regulations and regulatory modernization are also discussed, including what is currently final (nutrition and ingredient labelling) and what is still being worked on (front of package nutrition information, CFIA’s food labelling modernization and everything else). We also discuss and speculate on how future modernization might unfold to provide a better working context of the changes coming, and how and when they might fit together.

This program helps build awareness and confidence in managing food compliance. It is an ideal program to take prior to more advanced and specific courses, such as Canadian Food Labelling, Canadian Ingredient Labelling and Canadian Nutrition Labelling.

Program Benefits

At the end of the program, you will better understand:

  • The food authorities in Canada and their roles in governing foods in Canada
  • The federal and provincial regulatory landscape and how these interact in compliance considerations related to intraprovincial, interprovincial and international trade
  • Federal acts and regulations, such as the Food and Drugs Act and the Safe Food for Canadians Act, affecting the sale of food in Canada
  • How to navigate the Canadian legislation
  • How the Food and Drug Regulations (FDR) and the Safe Food for Canadians Regulations (SFCR) relate to food standards, composition, definitions, food additives and labelling
  • How the FDR and SFCR work together to govern food in Canada
  • How to categorize and compare product classifications and jurisdictional considerations (e.g. meat, processed fruit and vegetable products, manufactured food, etc.)
  • How laws and regulations are made, and the timing of their changes
  • How interim marketing authorizations (IMAs), marketing authorizations (MAs) and temporary marketing authorizations (TMALs) influence food compliance
  • The compliance role of documents incorporated by reference (e.g. organic standards, food additives, food standards, etc.)
  • The influence of regulations, guidelines and policies on compliance (case studies include dietary fibre, organic, non-GMO and product of Canada claims)
  • Compliance resources and how to use them more effectively
  • How the Canadian Food Inspection Agency enforces food law
  • What is happening with, and the timing of, food regulatory modernization

Knowledge Exchange Session 1: Agenda and Training Topics


  • Federal vs. provincial
  • Roles and responsibilities of CFIA and Health Canada
  • Federal government food regulatory structure
  • A bit about enforcement and compliance risk assessments


  • PROVINCIAL: Contrasting between federal and provincial legislations, exploring language, composition standards and other compliance influences

SFCA and SFCR (FEDERAL): An overview of the SFCA as well SFCR:

  • What it governs
  • Licensing, preventative control and preventive control plans overview
  • Food standards of identity and composition
  • Food labelling requirements
  • The role of the Agriculture and Agri-Food Administrative Monetary Penalties Act and Regulations in enforcing the SFCR

FDA & FDR (FEDERAL): An overview of the FDA as well FDR:

  • What it governs
  • Food standards of identity and composition
  • Food labelling requirements
  • Role in governing food additive and novel foods
  • How the FDR and SFCR work in governing foods
  • Food adulteration


  • Introduction to compliance resources such as access points to legislation
  • Helpful resources and tips on finding information

Knowledge Exchange Session 2: Agenda and Training Topics


  • Acts versus regulations
  • Understanding key definitions and scope of regulations
  • Trade and commerce considerations
  • Intraprovincial, interprovincial, importing and exporting foods in view of legislation
  • How acts and regulations are made
  • How marketing authorizations and incorporation by reference are and will be used in governing ambulatory regulatory matters like food additives, reference amounts, etc.
  • The role of Canada Gazette in compliance
  • Notices of proposals and modifications for food additives incorporated by reference and other documents incorporated by reference
  • What are TMAs, IMAs, MAs, test markets, ministerial exemptions, and when and how they are employed
  • What foods need prior approval


  • Federal versus provincial authority (e.g. yogurt, bottled water, maple products, etc.)
  • How meat, fish, dairy, processed fruit and vegetable products are classified in view of applicable regulations
  • The impact of classification on labelling, standards and container sizes
  • What novel foods are and how they are regulated


  • Discussion of various regulatory topics and how they relate to the overall picture of compliance (e.g. organic labelling, product of Canada, non-GMO claims, etc.)

Through the use of specific case examples, we aim to demonstrate how regulations, guidelines and policies influence compliance.


  • A big picture overview of what else CFIA and Health Canada have in mind, and the general timing of when this might be moved to proposed and then final regulations

Topics include front of package nutrition information, sweetener statement repeals, Canada’s Food Guide and CFIA proposed modernization of almost all other elements on a food label, such as the name of the food, dealer name address, country of origin, best before dates, etc.

Excluded topics:

  • Natural health products
  • Infant formula
  • Medical foods
Who Should Attend
  • Food Inspectors
  • Food Safety & Quality Consultants
  • Food Safety Personnel
  • Food Scientists
  • Food Service Personnel
  • Food Technologists
  • Global Food Safety Personnel
  • HACCP Personnel
  • Ingredient Suppliers
  • Inspectors
  • Marketing Personnel
  • Nutritionist
  • Owners/Operations of Food Business
  • Plant Managers/Supervisors
  • Product Development Personnel
  • Production Managers/Supervisors
  • Public Health Inspectors
  • R&D Personnel
  • Regulatory Authorities & Personnel
Program Partners

NSF is committed to accommodating the learning requirements of all of our stakeholders. If you require special assistance for any reason, please contact nsflearn@nsf.org one week prior to your class.

Private Team Training

This course is available for Private Team Training; groups of ten or more participants recommended for training to be cost-effective. Please email us for a quote.