Foods and Nutrition 1021 Lecture Notes - Lecture 12: Clostridium, Headache, Biopharmaceutical

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Jennifer Broxterman

Document Summary

Canadian agencies: federal agencies regulate the safety of our food supply. Environment canada: food--borne illness outbreak response protocol (created 2004, updated 2010) For national emergency preparedness precipitated by the events of 9/11 & a ; to counter food bioterrorism. What is haccp: hazard analysis critical control points (haccp) Used to evaluate & control the entire food--handling process. Focus on the hazard which may endanger the safety & quality of foods. Health inspectors conducted by the public health verify haccp steps have been followed: hazard certified. Documentation that the 7 steps of haccp have been followed (e. g. written records of temperatures, etc. ) The practical certainty that injury will not result from the use of a substance: hazard. A state of danger, used to refer to any circumstance in which harm is possible under normal conditions of use (immune pressed ppl are vulnerable)