Cfia recall manual

Mandatory Recall: a recall as per Section 19 of the Canadian Food Inspection Agency Act. Recall Classification: the numerical designation, i.e. Class I, Class II or Class III, assigned by the FRER to a particular product recall to indicate the relative degree of health risk presented by the product being recalled. 16 Classes of Recalls Class I. • Recall Plan - A written contingency plan for use in initiating and implementing a recall in accordance with 21 CFR Sec. through , , and The Recall Plan should be reviewed annually and revised as necessary when personnel, procedures.  · CanadaGAP is releasing Version of the Food Safety Manuals early to enable program participants to align their traceability system with the Lot Code expectations in the Safe Food for Canadians Regulations (SFCR), which CFIA will begin enforcing on Janu. The requirements for Lot Code within the CanadaGAP Food Safety manuals are consistent .

(Reference to FDA or FDA inspectors in this manual is intended to include state and local counterparts, unless otherwise noted.) The objectives of this manual are to provide: Information regarding the company's and the food inspector's rights and duties during a food inspection Guidance for handling food inspections at your facility or farm. ¾Historical - recalls in Canada previously managed by Health Canada ¾Mandatory recall legislation () with the formation of the CFIA ¾First mandatory recall occurred in November ¾Total mandatory recalls between and 7 ¾Total recalls between and (April 1, ) ¾On average: recalls/year. Canadian Food Inspection Agency GUIDE TO FOOD LABELLING AND ADVERTISING Introduction 1 - 1 Chapter 1 Introduction Reason for the Guide The Guide provides information on food labelling and advertising requirements as well as policies which apply to statements and claims made for foods, including alcoholic beverages. As such, it.

Food Safety Enhancement Program Manual FSEP Manual page vii Glossary of Terms Agency – The Canadian Food Inspection Agency (CFIA). Agri-food product – Any meat, fruit, vegetable, egg, dairy, honey or maple product that is canned, cooked, dehydrated, refrigerated or otherwise preserved. This recall of product is undertaken when a product is considered to be a potential health hazard or in violation of government regulations. Should an establishment be unsure of the need for a recall or to ensure the action/decision is correct, they should contact the CFIA for consultation. The decision must include what to do with the affected product(s) and how to correct the problem. The Canadian Food Inspection Agency (CFIA) created this document as guidance to help you prepare a recall procedure to carry out effective recalls. This document may also be considered for purposes of compliance with the requirements of the Safe Food for Canadian Regulations (SFCR) on recall procedure (subsection 84(1) and section 85 of the SFCR).