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By law, nearly all products have a nutrition label in Canada. The nutrition label gives you information about the product including, its serving size, calories, and its percentage of the 13 core nutrients that Canada deems necessary. These nutrients include fat, saturated fat, trans fat, cholesterol, sodium, carbohydrate, fibre, sugars, protein ...
2007 – Pet food recalls occurred in North America, Europe, and South Africa as a result of Chinese protein export contamination using melamine as an adulterant. 2008 – Baby milk scandal, in China. 300,000 babies affected, 51,900 hospitalisations and 6 infant deaths.
e. Hazard analysis and critical control points, or HACCP (/ ˈhæsʌp / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to ...
The Canadian Food Inspection Agency (CFIA; French: Agence canadienne d'inspection des aliments (ACIA)) is a regulatory agency that is dedicated to the safeguarding of food, plants, and animals (FPA) in Canada, thus enhancing the health and well-being of Canada's people, environment and economy. The agency is responsible to the Minister of Health.
Health Products and Food Branch. The Health Products and Food Branch (HPFB) of Health Canada manages the health-related risks and benefits of health products and food by minimizing risk factors while maximizing the safety provided by the regulatory system and providing information to Canadians so they can make healthy, informed decisions about ...
The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C). [1][2][3] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this ...
t. e. 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]
Canadian health claims for food. A health claim found on a food labels and in food marketing is a claim by a food manufacturer that their product will reduce the risk of developing a disease or condition. Health claims for food in Canada are overseen by Health Canada, the Government of Canada department responsible for national health.