1. NSF Canadian Food Inspection Agency
Nonfood Compounds Registration Program Steering Committee Meeting
Canadian Food Inspection Agency
I would like to take the opportunity to thank Mr.. Kenji Yano of NSF for inviting me here today to make this presentation on CFIA and it Nonfood chemical program

2. TODAY’S PRESENTATION CFIA Overview Non-Food Chemical Program
Reference Listing Web Site
Today’s presentation will include
Overview Of CFIA
Non-Food Chemical Program Of the CFIA Science Division
Reference listing Web Site
.The Future programs

3. The Restructuring of the Food Inspection in Canada
Prior to April, 1997 Federal Food Inspection in Canada comprised of three primary Federal Ministries
Ministry of Health Canada
Ministry of Fisheries and Oceans Canada
Ministry of Agriculture and Agri-Food Canada
Prior to April 1997 federal food inspection in Canada comprised of three federal departments
Health Canada
Fisheries and Oceans Canada
Agriculture and Agriculture and Agri-Food Canada
This could give raise to having a number of food inspectors visiting a food facility, particular for those multi commodity facilities ie Health Canada Food Director inspector, Fisheries and Ocean Canada Fish Inspector, Agri- Food Canada Meat Inspector Processed Fruit & Veg inspector

4. Bill C-60 Single Food Inspection Agency Act
On December, 1996 the Food Inspection Agency Bill was tabled in the Canadian Parliament, House of Commons by the Minister of Agriculture and Agri-Food Canada.
This legislation brought about the creation of the Canadian Food Inspection Agency, designed to consolidate the operations of federal food inspectors under a single agency.
BillC-60 was introduce in Dec, 1996
Single Food Inspection Agency
The President of the CFIA reports to the Minister Of Agriculture and Agri-Food Canada

5. CFIA ORGANIZATION CFIA Organization
4 sectors Animal, Plant, Food Bureau, Policy Planning & Coordination
also other support Sectors

6. President
Executive
Vice-President
Special Advisor
to the President
Head
Legal Services
Vice-President
Operations
CFIA is led by a President who reports to the Minister of Agriculture and Agri-Food. The President is supported by an Executive Vice-President and an Executive Committee from 8 functional areas: Operations, Programs, Public and Regulatory Affairs, Human Resources, Corporate Audit and Review, Comptroller, International Affairs, and Science Evaluation.
Vice-President
Programs
Vice-President
Public &
Regulatory
Affairs
Vice-President
Human
Resources
Comptroller
Executive
Director
International
Affairs
Executive
Director
Corporate Audit
& Review
Associate
Vice-President
Science
Evaluation

7. CFIA REGIONAL OFFICES AND LABORATORIES
CFIA is made up of more than 4,500 people - including inspectors, veterinarians, agronomists, system specialists, research scientists, lab technicians, communications experts, financial officers and support staff. These individuals work in 18 regional offices, 185 field offices, 408 third party premises, 22 labs and research facilities across four geographical areas: Atlantic; Quebec; Ontario; and West.
Here are some examples of the results of our staff’s work:
In 1998, CFIA inspectors found olive oil products adulterated with cheaper vegetable oils. The investigation resulted in eight firms being fined a total of almost $100,000.
Also in 1998, inspection staff responded promptly when Pullorum, a highly-infectious poultry disease, threatened Canadian poultry producers on Vancouver Island.
In the summer of 2000, the CFIA established a task force with other federal, provincial and municipal government departments to eradicate the Brown Spruce Long-horned Beetle from a large Halifax park.
Specially-trained detector beagles at the Vancouver, Toronto and Montreal International Airports sniff out undeclared plants and animals, or their products, brought illegally into Canada.
CFIA staff respond directly to calls from consumers, and the Office of Food Safety and Recall protects consumers by responding to emergencies in a quick and coordinated manner.

8. CFIA administers or enforces the following acts:
Agriculture and Agri-Food Administrative Monetary Penalties Act
Canada Agricultural Products Act
Canadian Food Inspection Agency Act
Consumer Packaging and Labelling Act
Food and Drugs Act
Fish Inspection Act
Health of Animals Act
Meat Inspection Act
Plant Breeders’ Rights Act
Plant Protection Act
Fertilizers Act
Feeds Act
Seeds Act
The Agency is responsible for the administration and/or enforcement of these 13 Acts related to food inspection, agricultural inputs and animal and plant health.
CFIA also administers 46 related regulations
Our inspectors use a variety of enforcement methods, including prosecutions and monetary penalties (when appropriate) or the containment of animals and plants, to respond to non-compliance to regulatory requirements, product recalls, or consumer complaints.
Health Canada is responsible for the provisions of the Food and Drugs Act as they relate to public health, safety or nutrition, and for the establishment of policies and standards for the nutritional quality of food sold in Canada. It is also responsible for monitoring the effectiveness of the Agency’s activities related to food safety.

9. AS CANADA’S FOOD SAFETY REGULATOR, WE ADMINISTER:
14 different programs related to
foods, plants and animals
CFIA delivers 14 inspection programs related to foods, plants and animals in 18 regions.
Our role is not only to enforce the food safety and nutritional quality standards established by Health Canada, but also to set standards, and carry out enforcement and inspection in animal health and plant protection.
The scope of our mandate is vast and complex.
Activities range from the inspection of 800 federally registered meat processing facilities, to border inspections of foreign pests and diseases, to the enforcement of practices related to fraudulent labelling.
We also verify the humane transportation of animals, conduct food investigations and recalls, perform laboratory testing and environmental assessments of seeds, plants, feeds and fertilizers.
We register new plant varieties, assess products derived through biotechnology, and set standards. The list goes on….and many of the services we provide here at CFIA cut horizontally across multiple commodity lines as you’ll see later.
In a nutshell, we’re Canada’s federal food safety regulator.

10. THREE IMPORTANT AGENCY ACTIVITIES
WHAT WE DO
THREE IMPORTANT AGENCY ACTIVITIES
Food Safety
Plant Protection
Animal Health
The Agency’s objective is to deliver effective and efficient federal inspection and related services for food safety, plant protection and animal health.
We do this by providing regulatory and inspection services across each of these activities.
The focus of our services is to verify that food products for domestic consumption, including Canadian produced foods and imports, meet safety, quality, handling, identity, process and labelling standards.
And we want to certify that Canadian food, animal and plant exports meet international standards.
Finally, our services contribute to protecting Canada’s animal and plant resources from the introduction or spread of pests and diseases.
Let’s look at some of our activities in more detail...

11. FOOD SAFETY INSPECTIONS Establishment Inspection Product Inspection
Establishment Registration
Licensing
Certification
Enforcement
Inspections are one of the Agency’s main functions.
We set inspection requirements for federally registered establishments that process fruits, vegetables, maple products, meat, poultry, dairy, egg, fish and seafood products. We also set the inspection requirements for the import and export of these products.
Our inspection programs are designed primarily to assess industry’s compliance with government standards and requirements. We do this by performing regular inspections and audits of establishments and products.
Our inspectors inspect food processing facilities for the quality and the design of the facility, for cleanliness, worker hygiene, operational procedures and quality controls.
Food products are inspected and tested for the improper use of food additives, incorrect nutrient composition or the presence of physical, chemical, or biological contaminants.
The Agency issues licenses to individuals or companies to perform specific tasks such as crop inspecting or seed grading. Others, such as fresh fruit and vegetable importers, may only be licensed to operate under specific conditions.
We issue certification or documentation, such as lab results, to verify that certain health, safety and quality standards have been met.
We conduct investigations in response to non-compliance to regulatory requirements or to address consumer complaints of suspected food-borne illness or allergic reaction, product quality, misrepresentation, contaminated products, etc.. Where warranted, CFIA inspectors use enforcement tools such as detention, seizures and prosecution.

12. BUREAU OF FOOD SAFETY AND CONSUMER PROTECTION
Food Safety Investigations Program
Fair Labelling Practices Program
Effective May 1, 2000, various responsibilities have been consolidated into the Bureau of Food Safety and Consumer Protection which coordinates two programs ‑ the Food Safety Investigations Program (the former Food Safety Inspection Program), and the Fair Labelling Practices Program (a program resulting from the former Manufactured and Retail Food Programs).
The mandate of the Bureau includes: investigating consumer and industry complaints; developing programs designed to encourage compliance with the provisions of the Food and Drugs Act and Consumer Packaging and Labelling Act; and developing overall consumer protection policies for the CFIA.

13. FOOD INVESTIGATION AND RECALLS
FOOD SAFETY
FOOD INVESTIGATION AND RECALLS
Consumer protection through
effective management of emergency situations
The Office of Food Safety and Recall (OFSR)
coordinates the response to urgent
or emergency food safety matters
The Agency plays a lead role in responding to emergency situations such as food recalls representing a health risk to consumers or to natural disasters threatening the safety of food, livestock or plants.
The Office of Food Safety and Recall was created in 1999 to coordinate the Agency’s response to food-related emergencies.
OFSR’s goal is to protect consumers by responding to emergencies in a quick and coordinated manner. We are staffed for emergencies 24 hours a day, seven days a week.

14. Hazard Analysis Critical Control Point
FOOD SAFETY PROGRAMS
Hazard Analysis Critical Control Point
(HACCP)
food safety assurance method which is designed to reduce food safety hazards through prevention
Food Safety Enhancement Program (FSEP)
Quality Management Program (QMP)
In addition to inspection and related services, the Agency plays a key role in the development and implementation of food safety systems such as Hazard Analysis Critical Control Point (HACCP).
HACCP systems are designed to reduce food safety hazards by preventing their occurrence during the production process.
The HACCP system is now being used worldwide by the food industry to produce safe food for consumers.
The adoption of HACCP in Canada varies by sector. The CFIA is committed to working with industry to develop and improve their quality control systems.
The Food Safety Enhancement Program (FSEP), based on HACCP principles, has been adopted by hundreds of agri-food establishments in Canada.
Federally registered Canadian companies involved in fish processing are required to participate in CFIA’s Quality Management Program.

15. FOOD SAFETY PREREQUISITE PROGRAMS
for
HACCP, FSEP, QMP
Requires that food packaging & construction materials and non-food chemicals be evaluated and found acceptable prior to their use in food plants
The Rational for this is to pre-clear products for their intended use in food plants so that the do not have have their risk address in the HACCP Plant
By mitagging their risk up front

16. Non-Food Chemicals and Container Integrity Program
Food Safety Risk Analysis Unit
Science Division
Policy Planning Coordination Directorate

17. Activities for the Non-Food Chemical and Container Integrity Program
Evaluate Non-Food Chemicals
Evaluate Construction Materials
Evaluate Packaging Materials
Maintain a Reference List of Accepted Agents and Materials
Establish policies, standards, and guidelines for container integrity
This program comprises of two person coordinating the reviews carry out evaluation, maintaining the Web Site also publishing hard copy of this site
We handle some 2500 submissions, 1200 request for information ie phone calls, faxes, s
provide data on food recalls
summary of the review process packaging, constructions materials

18. Non-Food Chemicals
These are chemicals which are used in a food plant environment, which should not become part of the food product, during their use and storage (i.e.. Cleaners, lubricants, disinfectants, sanitizers, water treatment compounds etc).
Non-Food Chemicals should not to be confused with food additives i.e.. FDA “food additive” means any substance the use of which results, or may reasonably be expected to result, in it or its by-product becoming a part of or affecting the characteristics of a food”
Non food chemical
food additives

19. Evaluation Protocol for Non-Food Chemicals
Non- food Chemical Evaluation process
composition
label
confidential information

20. Evaluation of Non-Food Chemicals
The complete chemical composition of the product, listing all ingredients by percentage or quantitatively ( all components shall be identified chemically)
a copy of a draft label
Note: submission forms can be obtained off our web site at
Chemical composition listing the ingredients by % or quantitatively
confidential information.
Non-Food Chemical Form CFIA/ACIA (2000/06) available in PDF format (Acrobat Reader)
1. 2.Non-food products which do not require to be labeled.

21. Evaluation of Non-Food Chemicals
Once the review is completed and chemical product is found acceptable for its intended use in a food plant, a letter of acceptance is issued to the applicant, based on the acceptability of the chemical composition and label of the product.
The accepted product and the firms name is then entered on our web site. (
a letter of acceptance is issued to applicant interim before the product is listed
The letter of acceptance is based on the acceptability of both the chemical composition and the label contents

22. Evaluation of Non-Food Chemicals
Disinfectants that are used in food plants require to be registered with Health Canada, Therapeutic Products Program and obtain a Drug Identification Number (DIN)
Pesticides are to be registered with Health Canada, Pest Management Regulatory Agency (PMRA) to obtain a Pest Control Products registration number (PCP #)
Some non-food chemicals fall under other government acts and regulations when intended for use in food plants and may require registration under these depending upon their label claims and location of use
Disinfectant DIN , Cosmetic Notification, Pesticides PCP
under present FDA Disinfectants are presently consider a drug.

27. Non-Food Chemicals Categories
Denaturing Agents for white meat
Deodorizers
Disinfectants
Egg Treatment Compounds
Lubricants
Maintenance Aid Products
Pesticides
Processing Aids
Refrigerants/Heat Exchanger Agents
Release Agents
Sanitizers
Water Treatment Compounds
Barrier Creams/Agents-
Cleaners general
Cleaners for hands
Cleaners for use on food products
Cleaners for personal hygiene
Cleaners for drains
Decharacterizing Agents for red meat
Decharacterizing Agents for white meat
Denaturing Agents for red meat

28. Non-Food Chemicals Exemption Categories
Pesticide products for outdoor use only
Products used in offices or similar non-food processing or storage areas
Products used in cafeterias/lunch rooms, welfare areas, washrooms
Products used in heating systems
Products used in outdoor sewage systems and in plant segregated waste treatment systems
Products used in cooling towers or evaporator condensers
Products used in cleaning or maintenance of the exterior vehicles
These Products are exempt from our review as they should not pose risk to the food or its environment

29. Conditions for Exemption of Non-Food Chemicals
The products are not intended for use in or around food handling areas.
Their use should not pose a health risk to the food product during use and storage.
They are not to be stored in food handle areas of a food plant.
They are not intended to come in contact with the food products or food contact surfaces.
The products must be labeled
(also they may have to comply with other government legislation i.e. WHMIS, DIN, PCP)
While these products are exempt by CFIA, Non-food Chemical Program one must keep in mind that these products may have to comply with other government legislation. I.e. WHISM, DIN, PCP,

30. The Reference Listing Web Site Address
ca/english/ppc/reference/cone. shtml
Jack Donald
entering data

35. Click on the letter for name of the firm

37. The Future
The use of Decision Tree Models for nonfood chemicals, packaging & construction materials
Electronic filing
Restructuring the Reference Listing Web Site to a data base function

38. Decision Tree Model for Non-Chemicals

39. Non-Food Chemicals and Container Integrity Program
Jack Donald
Technical Program Officer
Food Safety Risk Analysis Unit
Science Division
Canadian Food Inspection Agency
3851 Fallowfield Rd.
Nepean, Ontario, K2H 8P9
PH ext. 4965
Fax