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What is the Canadian Food Inspection Agency's (CFIA) Safe Food for Canadians Regulations?
What you need to know about the licensing of a food facility in Canada.
About the presenter
Daryl Loback has a BSc Food Science degree which enabled him to start his career in the food industry over 29 years ago. Daryl worked in various roles in industries like: flour milling, sauce manufacture, fresh cut produce, prepared salads, French fries, red meat and poultry slaughter and meat processing and numerous other food categories in his time working in private industry. Then Daryl took a role with government as a food safety specialist assisting industry with the adoption of Hazard Analysis Critical Control Point (HACCP) systems. In his government role, Daryl has collaborated with the Canadian Food Inspection Agency (CFIA), Health Canada and many Provincial Health Departments in the area of food safety, food safety regulatory policy and assisting industry in their adoption of HACCP. Currently he works with clients to develop food safety systems that are compliant with the CFIA’s Safe Food for Canadians Regulation (SFCR) and also has helped numerous clients to certification under one of the Global Food Safety Initiative (GFSI) recognized standards (BRC, FSSC 22000, SQF).
En quoi consiste le Règlement sur la salubrité des aliments pour les Canadiens de l'Agence canadienne d'inspection des aliments (ACIA) ?
Ce que vous devez savoir sur l'octroi d'une licence pour une installation alimentaire au Canada.
Food & Beverage Atlantic
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