Foods and Nutrition 1021 Chapter Notes - Chapter 12: Canadian Food Inspection Agency, Hazard Analysis And Critical Control Points, Bioterrorism

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Noelle Martin

Document Summary

Federal agencies regulate he safety of our food supply: health canada, canadian food inspection agency, agriculture and agri-food canada (aafc, environment bureau, aafc, environment canada. Food borne illness outbreak response protocol: for national emergency/preparedness precipitated by events of 911 and sars to counter food bioterrorism. Safety: the practical certainty that injury will not result from the use of a substance. Hazard: a stage of danger, used to refer to any circumstance in which harm is possible under normal conditions of use. Food bourne infection: results when bacteria in food becomes numerous in food consumes; may continue to grow in intestines and infect tissues of the body (ex. Food intoxication: results when toxins produces by bacteria are ingested. Food borne disease: almost always preventable, most cases are due to improper handling of food from production to ingestion. Food supply/diet related hazards: microbial contamination, naturally occurring toxicants, environmental contaminants, nutrients in foods. Intentional food additives: genetic modifications of food.