The CFIA Chronicle – Special Edition

Safe Food for Canadians Regulations

Portrait of the CFIA's President, Paul Glover

Message from the President

Canadians have one fundamental expectation about food: they want to know that it's safe to eat. We are fortunate in our country to have one of the strongest food safety systems in the world. But recent decades have brought added risks and changes, including new threats to food safety, evolving consumer preferences and prevention-focused international standards. In the face of change, Canada is taking action to continue building on our global leadership in food production. And it all begins with having a single set of modern regulations to govern food safety.

Read the full message


A woman in an apron is standing in front of a meat counter. She is smiling and holding a cleaver.

What businesses need to know

The Safe Food for Canadians Regulations (SFCR) will position food businesses to be more innovative and competitive at home and abroad, and help avoid costly recalls.

Two hands are typing on a laptop that is displaying the My CFIA sign up page.

Changes to licensing

Businesses that import food or prepare food for export or to be sent across provincial or territorial borders will now need to have licences.

A cargo ship is in a port preparing to dock. There is a crane on the dock.

Food imports and the SFCR

Under the new consolidated regulations, imported food will have to meet the same requirements as food prepared in Canada.

A plane flying in the sky. Below the plane there are forklifts placing shipping containers onto  transport trucks.

Positioning Canada's food exporters

The SFCR will further enhance Canada's international reputation as a global leader, help maintain access to key markets, and open up new trade opportunities.

A small business owner standing inside his grocery store with his arms across his chest and a big smile on his face. Behind him are shelves filled with groceries.

Provisions for small businesses

Some small food businesses may need more time and support to understand and prepare to meet the new SFCR requirements.

Two female food scientists in a lab. One scientist is inspecting a tomato under a microscope, and the other is recording the results on a laptop.

Innovation and global competitiveness

The new consolidated regulations will go a long way in supporting the food industry's ability to innovate and compete globally.

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