REGULATIONS

Food and Drug Act

Seasonings and dressings are regulated under the Food and Drugs Act and
Regulations as food products.
Health Canada is responsible for establishing policies, regulations and
standards for the safety and nutritional quality of all foods sold in Canada.
The department exercises this mandate under the authority of the Food and
Drugs Act and pursues its regulatory mandate under the Food and Drug
regulations.
All health and safety standards under the Food and Drug Regulations are
enforced by the Canadian Food Inspection
Agency (CFIA) www.inspection.gc.ca. The CFIA is also responsible for the
administration of non-health and safety regulations concerning food
packaging, labelling and advertising.
The Food and Drug Regulations set out conditions regarding health, quality,
and composition and labelling requirements that would apply to seasoning
and dressing manufacturers just as they would to other food manufacturers so
that consumers will have confidence in the safety of the products they
purchase.

 Ensure your produce is eligible for admission into Canada by referencing the CFIA
Automated Import Reference System

 You are required to hold a Safe Food For Canadians (SFCR) Import License

 You are required to create a preventive control plan (PCP) which outlines your import
plan, details how your imports meet the requirements of import, and your procedure for
recalls
  Your imported food must be traceable with regards to where it was sourced and to whom
it was distributed

 Your food imports may be subject to specific labeling requirements

Consumer Packaging and Labelling Act

The Consumer Packaging and Labelling Act, also enforced by the CFIA,
requires that pre-packaged foods either imported or made in Canada, must
not bear any false or misleading information regarding its origin, quality,
performance, net weight or quantity.

Preventive control plan

You are importing spices. Regardless of your foreign supplier's operational

procedures, you should identify in your preventive control plan the common
hazards in spices associated with potential on farm contamination, such as
pathogenic microorganisms (for example, Salmonella spp.), viruses (for
example, Hepatitis A virus), fungi, yeast, moulds and –
[[[[[[[[[[[[[[mycotoxins (for example, aflatoxin). You should also ensure your
foreign supplier has identified and analyzed these hazards.
There are also process related hazards for spices such as contamination with
pathogenic microorganisms due to failure to clean tools/equipment, improper
employee hygiene or improper separation of raw/untreated product from
treated product. These are examples of hazards you would want to ensure
your foreign supplier has identified and addressed.
Licenses

Documents at customs
1. Commercial Invoice

2. Packing List

3. Certificate of Origin

4. Letter of Credit or other payment terms (depends on the contract

between the parties involved)

5. Bill of Lading for ocean freight or Airway Bill for air freight
(Ship Freight will provide this for you)