Foods and Nutrition 1021 Chapter Notes - Chapter 12: Crich, Taste, Gallic Acid

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

Document Summary

Federal agencies regulate the safety of our food supply: health canada, canadian food inspection agency, agriculture and agri-food canada (aafc, environmental bureau, affc, environment canada. Food-borne illness outbreak response protocol (2006)- for national emergency preparedness precipitated by the events of the 9/11 & sars; to counter food bioterrorism. Hazard analysis critical control points: a system that helps evaluate & control the entire food-handling process while focusing on the hazards which may endanger the safety. Healthy inspections by the public health unit: often looking that haccp steps have been followed. Haccp certified: all in food chain follow the seven steps of haccp and have proof of following these, steps (e. g. written records of temperatures etc. ) Safety- 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.