Calling all Canadian Food Safety folks. 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.