Textbook Notes (368,795)
Canada (162,165)
HNSC 1200 (46)
Snehil Dua (46)
Chapter 3

HNSC 1200 Chapter 3: Topic 3.3
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Department
Human Nutritional Sciences
Course
HNSC 1200
Professor
Snehil Dua
Semester
Winter

Description
OS98 UNIT 3: REGULATING FOOD SAFETY: learning objective: define the common terms in food safety listed in the course notes discuss the roles and responsibilities of Health Canada and the Canadian Food Inspection Agency with regards to food safety discuss the Safe Food for Canadians Act course notes: The greatest health risk from food is microbial contamination (bacterial, fungi [ molds &yeasts], parasites, and viruses • canada has one of the safest food supplies in the world Health Canada and the Canadian Food Inspection Agency work together to ensure that the Canadian food supply is safe. Agriculture and Agri-Food Canada, and Environment Canada also play a role in monitoring the food supply in Canada Health Canada establishes policies, regulations and standards that govern the safety and nutritional quality of food sold in Canada. Health Canada has responsibility for: food safety policy standards setting risk assessment analytical testing research audit The Canadian food inspection agency (CFIA) was created in April 1997 and reports to the Minister of Agriculture and agri-food. It provides all inspection services related to: food safety, economic fraud, trade related requirements, plants and animal health programs. The CFIA enforces the standards and policies set by Health Canada related to foods sold in Canada. They work from farm to table, meaning that they enforce standards from the point where the food is grown, through to the point that it ends up on your kitchen table. o982 The CFIA is responsible for: a. Controlling animal diseases and pests stop diseases and pests from entering Canada control or eradicate diseases if they do occur inspect farmers’ fields and important plants able to quarantine animals This helps to reduce the risk of invasive alien species (IAS). IAS are animals, plants, and micro- organisms that can cause damage to Canada’s natural ecosystem when they are introduced to a new area, or in a different distribution. b. Inspecting foods register and inspect all food processing plants monitor impor
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