CFIA learning catalogue

This course has been developed for inspection staff overseeing Specified Risk Material (SRM) control measures in different meat processing establishments, including SRM removal and handling processes of SRM waste.

This online course has been developed to prepare inspectors to provide risk-based inspection oversight at hog facilities in accordance with the MSIP policy.

This toolkit (job aid) is designed for inspectors working in MSIP-Hog or MSIP-Beef establishments who already have training in one or the other MSIP.

In this module, you will examine current aquatic animal health certificates, practice inspection activities, and completion certificates. This module uses two real-life scenarios, with certificate documentation and standard operating procedures (SOPs).

In this module, you will examine current aquatic animal health certificates, practice inspection activities, and completion certificates.

This course provides information on the National Aquatic Animal Health Program (NAAHP) Domestic Movement Control Program (DMCP) and the procedures for National Centre for Permissions (NCP) staff to follow upon receiving and during processing of an application for the movement of aquatic animals within Canada.

These modules contain the information needed for veterinarians, and animal health inspectors to deliver the National Scrapie Eradication Program.

In this course, we will explore essential concepts, procedures, and regulations involved in ensuring accurate measurements and verifying the net quantity of prepackaged foods.

This online course contains 6 modules covering a range of topics including the importance of note-taking, notebooks, note-taking guidelines, and best practices, as well as an overview of how notes are used in legal proceedings.

This online course provides information to enable CFIA inspection staff at meat processing facilities to apply Occupational Health and Safety principles, promote OSH culture and demonstrate safety in daily work activities.

This course is intended for all Canadian Food Inspection Agency (CFIA) employees and managers. It will provide learners with realistic demonstrations on when and how to make the "Active Offer" and how not to make it.