Understanding the SFCR (Safe Food for Canadians Regulations) and PCP (Preventive Control Plan)

Registration Details

Courses are held virtually

Member: $315
Non-Member: $425

Presented by

Food and Beverage Atlantic

February 9, 2024
8:30 am
February 9, 2024
4:30 pm


Course Duration: 1 Day

Course Objectives: This is 1-day, instructor-led, virtual course with individual and team exercises. This course is intended for a business importing, exporting, manufacturing, processing, treating, preserving, grading, packaging, or labelling the food and ensuring it’s food safety has not been compromised.

 Course Description: The course is intended for businesses, including exporters and importers, who need to comply with the SFCR. It is the right fit to all food businesses, no matter how large or small, to ensure anyone who is importing, exporting, manufacturing, processing, treating, preserving, grading, packaging, or labelling the food has not compromised food safety, understanding clearly importance of their roles and responsibilities based on SFCR requirements.

Who Should Attend: Owners/Operators of Food Facilities, QA Directors and Managers, Supply-Chain Managers, QA/Production Supervisors, Operations Managers, HACCP Coordinators, Food Safety Auditors, Food Importers and Exporters

Key Session Topics:

  • Requirements and guidance for food exporters and importers to comply with CFIA
  • Food Safety Preventive Control Plan (PCP)
  • Customer Protection and Market Fairness Preventive Control Plan – Labelling, standards of identity, grades, packaging and net quantity
  • Introduction to Food-specific requirements and guidance
  • Difference between a HACCP plan/prerequisite program (FSEP) and a PCP plan

 Prerequisites: None

Certification: Candidates who successfully complete this training program will receive a Certificate of Completion from the training entity.

  • Courses are held virtually


Goranka Platisa


About the presenter

Goranka Platisa is an experienced industry consultant and is highly regarded by all clients and government authorities in Canada and the USA.  She is experienced in providing training, as well as working with Food Safety team members to design and implement effective Food Safety and Quality Management programs that meet the requirements of the GFSI standards. 

In addition, she is a certified manager and trainer for HACCP courses and is also familiar with all new compliance requirements regarding new Canadian & US legislation, and the gaps between GFSI and FSMA for those products being imported into the US.


Courses are held virtually

Members: $315
Non-Member Cost: $425

Presented by

Food and Beverage Atlantic


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