The Richardson Centre for Functional Foods and Nutraceuticals (RCFFN) at the University of Manitoba (UM) has been approved for a licence under the Safe Food for Canadians Regulations (SFCR), a new set of national rules administered by the Canadian Food Inspection Agency aimed at improving food safety, enabling industry innovation and creating great market access opportunities for Canadian exports.
The RCFFN is home to a state-of-the-art grain milling and dry fractionation facility, which includes laboratory and pilot scale equipment suitable for research, pre-commercial and commercial milling activities. The SFCR licence authorizes the RCFFN to mill and air-classify crops such as beans, peas, and oats for human consumption across Canada.
“Safe Food for Canadians Act (SFCA) registration for the RCFFN Milling Facility marks the start of an exciting new chapter for our Centre,” said Rotimi Aluko, RCFFN director. “A HACCP management system is in place for the milling facility and we look forward to processing quality food ingredients. SFCA registration will strengthen relationships between UM researchers and industry, and enhance the RCFFN’s mission to advance food quality and human nutrition.”
“This important certification builds on investments the University of Manitoba has made in people and infrastructure that address the priority research theme of ‘Safe, Healthy, Just and Sustainable Food Systems’,” said Martin Scanlon, dean of the Faculty of Agricultural and Food Sciences. “It also aligns with the Manitoba Protein Advantage Strategy and Canada's Protein Industries Supercluster initiatives that advance plant protein utilization, particularly on the Canadian Prairies.”
Effective January 15, 2019, the Safe Food for Canadians Act requires that most food companies in Canada comply with the Safe Food for Canadians Regulations, a modern legislative framework designed to improve food product quality and safety for Canadian customers. The SCFR consolidates 14 sets of previous food regulations into a single set of rules, improving consistency of rules across all types of foods and reducing administrative burden.
To be licensed, companies must have a rigorous food safety program based on the Hazard Analysis and Critical Control Points (HACCP) methodology.
The Richardson Centre for Functional Foods and Nutraceuticals (RCFFN), located on the University of Manitoba’s Fort Garry campus, is a leader in food science and human nutrition, supporting the food and agriculture value chain by engaging in collaborative research and development activities with the food industry. The Centre uniquely combines state-of-the-art processing and analytical facilities with university-based research programs.
For more information, please contact:
Michael Janzen, Research Development Manager