Food In Canada

  • Listeria Regulations for RTE Meat Products

    April 21, 2009 by Ron Wasik

    The updated Listeria Monocytogenes (LM) regulations (ULRs) for ready-to-eat (RTE) meat products are a huge step in the right direction toward controlling this pathogen. To really appreciate the magnitude of the changes, it’s necessary to review the old regulations issued

  • 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

  • Focus on comprehensive food safety systems: expert

    February 24, 2009 by Food in Canada

    In the wake of last summer’s tainted meat tragedy, the Canadian Food Inspection Agency, Health Canada and the Public Health Agency of Canada formed a working group to recommend regulatory changes to reduce the risk of similar outbreaks in the

  • Parliamentary committee votes to investigate

    February 23, 2009 by Food in Canada

    A parliamentary committee made up of 11 parliamentarians from all political parties has voted to conduct a more open and transparent probe into the Maple Leaf Foods tainted meat tragedy of last summer, reported the Toronto Star. The tragedy left

  • Facing a Tougher Future

    February 23, 2009 by Food in Canada

    Food processors rely heavily on the Canadian Food Inspection Agency (CFIA) and third-party audits to tell them if their operations and products are in compliance. The reality is that the CFIA and third-party audits can’t cover everything. Here is a

  • 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

  • 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

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