CFIA learning catalogue

This online course is a complement to the Introduction to the Standard Inspection Process (SIP) online course. Participants will be provided with key infomation on how to manage non-compliance including the categorazation of non-compliance, timeframe for regulated parties to complete corrective actions and follow up inspections.

This course is a complement to the Introduction to the Standard Inspection Process (SIP) (I6J051) and the Introduction to Managing Non-Compliance (I6B333) e-learning courses.

This online course is a complement to the Introduction to the Standard Inspection Process (SIP) online course. Intended for inspectors using the SIP approach, participants will focus on the Preventive Control Inspection (PCI) task type, one of three types of inspections using the SIP approach.

This introductory course will help employees understand these procedures; their rights and responsibilities with respect to internal disclosure of wrongdoing at the CFIA; the role of the CFIA Senior Integrity Officer (SIO); and the role of the Public Sector Integrity Commissioner (PSIC).

This online course introduces the basic concepts of risks and hazards that are present every day, these concepts are then applied in examples specific to CFIA and the modernized inspection approach.

This online course will provide inspectors with key information needed to navigate the Safe Food for Canadians Act (SFCA) and the Safe Food for Canadians Regulations (SFCR), and to identify key operational and policy impacts associated with the act and regulations.

This online course is designed to provide CFIA inspectors with foundational knowledge to support the application of the Standard Inspection Process (SIP) in inspection activities completed under the Sample Collection task type.

This online course is intended for inspectors who will be delivering inspections using the Standard Inspection Process (SIP) approach.

This online course is intended for inspectors who will be delivering inspections using the Standard Inspection Procedure (SIP).

This course is made up of two lessons. The first lesson looks at the risk analysis process. It will explain why risk analysis is important, what are the three components of the risk analysis process and what risk factors influence CFIA decision making with regards to mitigating and managing food safety risks. The second lesson focuses on the Establishment-based Risk Assessment (ERA) Model, what makes the ERA model robust, which factors and criteria are used by the model to assess the risk of a food establishment, and what specific inherent, mitigation and compliance risk factors mean

Introduction to the National Aquatic Animal Health Program (NAAHP) is the first course in the five course series.

Aquatic Animal Disease Recognition is the third course in in the five course series, Basic Training for National Aquatic Animal Health Program (NAAHP) delivery.