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Regulatory requirements: Preventive controls
8.0 Competency

SFCR: Section 75


Competencies and qualifications are important for supporting food safety awareness and practices, for mitigating hazards that may contaminate the food, promoting animal welfare for the food animals intended for slaughter and for complying with the regulatory requirements.

What this means for your food business

To help you understand these requirements, specific criteria and examples are outlined below. The examples are not exhaustive but help illustrate the intent of the requirement and offer examples of what you could do to comply. Key terms throughout the text have been hyperlinked to the SFCR glossary.

Section 75: Competencies and qualifications

  • Any person involved in the manufacturing, preparing, storing, packaging or labelling of a food or in the slaughtering of a food animal has the competencies and qualifications necessary to carry out their duties


    • You determine what training and knowledge is required for each employee based on the tasks they will perform
    • The employees, including contractors, have the necessary technical knowledge to perform their specific duties. This technical knowledge may include
    • You provide the employees, including contractors, with the training necessary for them to carry out their duties. This training may include
    • The employees, including contractors, have the necessary accreditations or certifications necessary for their duties and the accreditations or certifications are valid during the time the employees are performing their duties. Examples of duties where accreditation or certification may be necessary include:
      • developing a scheduled process for canned low-acid food
      • identifying food safety hazards and control measures
      • operating a thermal processing equipment (a pasteurizer or retorting equipment)
      • humane slaughter
      • performing pest control activities
      • performing grading activities
      • calibrating, servicing or repairing equipment
      • managing workplace hazardous materials
    • The training of employees includes an evaluation to ensure the training was effective
    • You provide training when changes to your food business occur or when deviations arise due to lack of competencies or qualifications
    • You maintain the competencies and qualifications of your employees by providing them refresher training as needed

    Furthermore, if you grow or harvest fresh fruit or vegetables

    • as appropriate to the their duties, the employees, including offshore workers and contractors are trained in
      • Good Agricultural Practices (GAP)
      • calibration and maintenance of farm and production site equipment
      • production site equipment cleaning and maintenance procedures (for example, cutting and trimming tools, clippers, knives)
      • application methods for agronomic inputs
      • harvesting procedures
      • sorting, grading, packing, repacking and wholesaling procedures
      • procedures for preventing cross-contamination from other non-produce activities that occur at the establishment (for example, food processing, cattle operation)
      • proper licencing and knowledge to operate and use farm vehicles and harvesting equipment
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