CFIA SFCR inspection, anyone done one yet?
Hey all,
Has anyone been through the inspection process yet?
just received notice so wondering how it compares to SQF?
Thanks,
James
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
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
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
What is your product?
How many days will they be doing an inspection? Just 1 day or more?
Hi majoy,
the product is frozen dough and they say they will be here 2 days.
James
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!
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
Just realized the post is from 2019, lol, but will share our recent audit experiences.
We're in the meat industry and completed a 4 day CFIA Section 4 audit and an SQF audit recently. Both were intense, but because the SQF audit is only two days, the auditor worked through fairly quickly as long as he/she observed written requirements and records were compliant. With CFIA I find we're under the microscope even more.
CFIA: Items covered were all CCPs (4 for us), preventative maintenance program (randomly selected two pieces of equipment), calibrations, formulations and food additives, allergen control/management, sanitation (chemicals including chemicals concentrations/titrations, Letter of No Objection documentation, etc.), pest control, employee training, building maintenance, supplier approval. Also, in our operation we start at 5 a.m. to assemble the lines and the auditor wanted to see everything BEFORE assembly to do a pre-op inspection WITH his flashlight. He also was in and out of the plant during operations.
The auditor will make notes on all his findings and communicate them to you verbally at the end of the audit; HOWEVER, if there are any serious non-conformances and a CAR (corrective action request) is issued then EVERYTHING, i.e. ALL his findings will be written into the CAR and you will be expected to implement corrective actions, root cause analysis, preventative measures and show effectiveness of preventive measures.
SQF: we were put through a recall and traceability exercise for 3 ingredients to be completed within 2 hours. He looked for risk analysis on almost everything.
Hope this helps some folks. Good luck!
CFIA only does section 4 audits on meat/poultry establishments
The new risk model will determine audit frequency and how quickly your first one will be :)
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
Alot of the old meat manual of procedures is incorporated by reference it cannot be disregarded and only use the SFCR- you'll miss VITAL information that way