Food In Canada


  • Gary Gnirss

    Mother “Natural” versus Canada

    March 30, 2009 by Gary Gnirss

    If the foods in Mother Nature’s garden are “natural,” would not organic foods be “natural” as well? In Canada the answer is “not necessarily so.” What then makes a food “natural?” A search of Canadian food laws finds legislation in

  • Ron Wasik

    Focus on Food Safety – October 2008

    January 20, 2009 by Ron Wasik

    The CFIA issued a bulletin on Sept. 5 to manufacturers of ready-to-eat (RTE) meat products recommending additional sanitation measures to clean slicing equipment to address Listeria monocytogenes (LM) risks. I’d like to build on these recommendations with a number of

  • Ron Wasik

    Focus on Food Safety

    January 20, 2009 by Ron Wasik

    HACCP Programs were introduced to Canadian food processors in 1990 and then mandated by the Canadian Food Inspection Agency (CFIA) to the entire industry in 2005. In April 2008 the CFIA introduced its Compliance Verification System (CVS) to better define

  • Ron Wasik
    Opinion Food Safety

    Focus on Food Safety – November/December 2008

    December 23, 2008 by Ron Wasik

    To wrap up Focus on Food Safety for 2008, I want to pick up on an idea that I planted in my first column, which is that there are ways to combat microbial pathogens within a food processing environment. If