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The BCRSP is a public interest, not-for-profit, ISO 17024 accredited [1] and ISO 9001 [2] certified organization and deals with the principles of health and safety as a profession in Canada. [3] The first Board of Governors was composed of 15 professionals from a cross-section of safety disciplines.
Prepackaged individual portions of food served by restaurants, airlines or other commercial enterprises with meals or snacks (e.g., milk, cheese packets - as they are intended for immediate consumption); Prepackaged individual servings of food prepared by a commissary and sold in automatic vending machines or mobile canteens (e.g., sandwiches); and
The Canadian Registered Safety Professional (CRSP)/ Professionnel en sécurité agréé du Canada (PSAC) is a certification offered by the Board of Canadian Registered Safety Professionals for an Occupational Health and Safety professional. The CRSP/PSAC is accredited in Canada to ISO 17024 by the Standards Council of Canada. [1]
On 25 March 2011 [5] and after the pH1N1 pandemic, [3] amendments were made to the Food and Drug Regulations (FDR) to include a specific regulatory pathway for EUNDs. Typically, clinical trials in human subjects are conducted and the results are provided as part of the clinical information package of a New Drug Submission (NDS) to Health Canada ...
As of December 15, 2008, the Ministry of Health and Long-Term Care announced that all employees, programs and functions of the Ontario Public Health Laboratories (OPHL) had been transferred to the OAHPP. [4] In early June 2011, the OAHPP announced that it would operate under the name Public Health Ontario beginning on June 11, 2011. [5]
The Travel Industry Council of Ontario (TICO) is a non-profit organization responsible for administering and enforcing the Ontario Travel Industry Act on behalf of the Ontario government. The legislation governs all travel retailers and wholesalers registered in Ontario.
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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 ]