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The Chief Food Safety Officer for Canada resides in the CFIA hierarchy, and plays a key leadership and advisory role for managing food safety incidents and for the development of policies, regulations and programs aimed at preventing and responding to food safety risks. Most recently, Isabelle Laberge was appointed to the role.
The Journal of Food Safety is a quarterly peer-reviewed scientific journal covering research on microbial food safety. [1] It was established in 1977 and is currently published by Wiley-Blackwell. The journal moved to online-only publication in 2011. [2] The editor-in-chief is Vivian C.H. Wu .
Substantial equivalence is the underlying principle in GM food safety assessment for a number of national and international agencies, including the Canadian Food Inspection Agency (CFIA), Japan's Ministry of Health, Labour and Welfare (MHLW), the US Food and Drug Administration (FDA), and the United Nations' Food and Agriculture Organization ...
Prepackaged individual servings of food prepared by a commissary and sold in automatic vending machines or mobile canteens (e.g., sandwiches); and; Prepackaged donuts; It should be acknowledged that a durable life date is NOT an indicator of food safety. [25] Once something is opened, depending on how it is stored, the shelf life can change.
Illustration of Exposure Risk Assessment and Management related to anticipation, recognition, evaluation, control, and confirmation. Occupational hygiene or industrial hygiene (IH) is the anticipation, recognition, evaluation, control, and confirmation (ARECC) of protection from risks associated with exposures to hazards in, or arising from, the workplace that may result in injury, illness ...
A therapeutic interfering particle is an antiviral preparation that reduces the replication rate and pathogenesis of a particular viral infectious disease. A therapeutic interfering particle is typically a biological agent (i.e., nucleic acid) engineered from portions of the viral genome being targeted.
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
A food safety agency or food administration or Food Safety Authority is a government agency responsible for ensuring the safety, quality, and proper labeling of food products within a country or region. These agencies play a crucial role in protecting public health by establishing and enforcing regulations and standards to ensure that food ...