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CFIA Priorities: Processes

CFIA Priorities: Processes. Agency level Corporate Risk Profile Performance Reporting Programs, Operations, Science, involved in Science Committees and Technical Committee -annual multi-disciplinary -involves CFIA, HC -identifies risks/issues -identifies needs

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CFIA Priorities: Processes

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  1. CFIA Priorities: Processes • Agency level • Corporate Risk Profile • Performance Reporting • Programs, Operations, Science, involved in Science Committees and Technical Committee -annual multi-disciplinary -involves CFIA, HC -identifies risks/issues -identifies needs - development of risk management tools

  2. Fair Labelling Practices Program (FLPP) • Workplan based on priorities of both Science and Technical Committees • New sector by sector compliance approach • Target specific high risk product categories/commodity sectors • Covers both domestic and imported products • Sector specific reference pages will be developed for website • Promotes consistency in inspection and enforcement actions with uniform enforcement guidelines • Commodities will be targeted and rotated through a multi-year cycle

  3. Compliance Activities • allergen labelling claims such as: “allergen-free” claims (eg: dairy free, sulphite free) • Nutrition Labelling: presence of Nutrition Facts table, values, nutrient content claims and diet-related health claims for identified priority nutrients of saturated fat, trans fat, and sodium • Misrepresentation: highlighted ingredient and flavour claims • Verification of the accuracy of mandatory label information such as ingredient list, common name, standards of identity, net quantity, fortification (eg: conducting ingredient verification) • Evaluation of claims, as found on labels, such as organic, method of production, method of manufacture including “natural”, “no preservatives” • Evaluation of advertising and claims

  4. Complete Inspection • Inspections take place at the manufacturer, importer or retail bakery (single location or in-store, retail responsible goods) • Goal is to achieve consistent compliance to applicable federal legislation • Company may achieve this through application of appropriate HACCP-based systems (eg: Good Importing Practices, General Principles of Food Hygiene, Composition and Labelling) • Company systems are assessed through identification of non-compliance and system review

  5. Commodity Priority Areas for FLPP 2005-2006, 2006-2007 • Bakery and cereal products • Fruit juices, fruit flavoured beverages, juice drinks • Malt-based beverages • Snack foods • Dairy products

  6. Bakery and Cereal Initiative • FLPP has identified bakery and cereal products as a high inspection priority for 2005-2006. • Inspections will focus on nutrient content claims (eg. trans fat), allergen claims, highlighted ingredients and flavours, and mandatory labelling requirements • Inspection results will be compiled and analyzed to identify common compliance issues which, along with recommendations, will be communicated to the sector to encourage voluntary compliance • Follow-up inspection will take place in 1 to 3 years to measure change in compliance rate and effectiveness of the project

  7. Industry Associations • Compliance education and awareness • Promote voluntary compliance • Provide compliance objective clarification • Render corrective measures to prevent recurrence of contravention, as well as the best course of action to help foster future compliance

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