1. Chapter 17 FOOD SAFETY

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Food Safety Talk
Foodborne illness: Any illness that is related to the consumption of food or contaminants or toxins in food
Pathogens: Microorganisms that can cause disease
Toxins: Substances that can cause harm at some level of exposure
Cross-contamination: The transfer of one contaminant from one food, piece of equipment or person to another
Threshold effect: Up to a certain point, many microorganisms do not cause harm. After reaching their threshold, however, they can cause foodborne illness.
The Canadian Food Inspection Agency(CFIA), in co-operation with Heath Canada, the Public Health Agency of Canada and provincial and municipal agencies, oversee food safety in Canada.
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3. Food Safety Talk (continued)
Source: Canadian Food Inspection Agency. Science and regulation…working together for Canadians. Available online at
Accessed June 30, 2011.
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4. Food Safety Talk (continued)
The Current system for safeguarding the food supply is called the Hazard Analysis Critical Control Point (HACCP).This is a science-based approach to prevent food contamination .
The HACCP involves establishing standardized procedures to prevent, control or eliminate contamination before food reaches consumers. It focuses on identifying points in the handling of food, called critical control points, where chemical, physical or microbial contamination can be prevented, controlled or eliminated. The HACCP requires food manufacturers and food service industries to anticipate where contamination might occur. HACCP is preventative and easier to manage and responsibility for food safety is placed on the manufacturer.
The government has established a system for tracking foodborne illness. The Canadian Public Health Agency maintains a computer system that can rapidly compare the DNA of micro-organisms from across Canada and the USA.
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HACCP
Source: U.S. Food and Drug Administration. Available online at
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Food Labelling
Proper food labelling is the manufacturer’s responsibility. In addition to nutrient labels, some products also have safe handling labels and product dating.
Canadian labelling regulation requires that foods that remain fresh for less than 90 days have a “use by” or “best before” date. This date refers to the last date the product is likely to be at peak flavour, freshness and texture.
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7. The role of the consumer in preventing foodborne illness
Decide what foods to consume and know the risks involved.
Store, serve and prepare foods properly.
Report incidents involving unsanitary, unsafe, deceptive or mislabeled food to the Canadian Food Inspection Agency by following the instructions on their website.
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8. Pathogens Found in Food
Source: U.S. Food and Drug Administration, Center for Food Safety and Nutrition. Foodborne Pathogenic Microorganisms and Natural Toxins
Handbook: The “Bad Bug Book.”
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9. Pathogens Found in Food
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10. Tips for Handling Food Safely
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11. How Long Can Food Be Safely Stored?
Source: Partnership for Food Safety Education. Available online at
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12. How Long Can Food Be Safely Stored?
Source: Partnership for Food Safety Education. Available online at
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13. Temperature Danger Zone for Food Handling
Figure Effect of temperature on bacterial growth
Bacterial growth is most rapid between 4°C and 57°C.
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14. Safe Cooking Temperatures
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15. Safe Cooking Temperatures (continued)
Source: Partnership for Food Safety Education. Cook to Safe Temperature. Available online at
cook.pdf.
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16. Benefits and Risks of Pesticides
Pesticides increase crop yields.
Plant foods can look more appealing if pest damage is minimized.
Risks:
Pesticide residues remain on produce.
Pesticides can contaminate water supplies.
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17. Pesticide Regulation in Canada
A pesticide used in Canada must be approved and registered by Health Canada.
Health Canada determines health risks to humans and sets a maximum residue limit for pesticides.
The Canadian Food Inspection Agency monitors pesticide residues in foods to ensure that the maximum limit is not exceeded.
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18. Reducing the Need for Pesticides
Integrated pest management combines chemical and nonchemical methods.
Use of natural toxins that occur in plants, including genetic engineering
Organic techniques based on biological methods which avoid the use of chemicals
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19. Standards for Organic Foods
The Organic Products Regulations of the Canada Agriculture Product Act and National Standard Board govern the standards for organic foods.
These national standards define substances approved for and prohibited from use in organic food production.
Farming and processing operations that produce and handle foods labelled as organic must be certified by an organization accredited by the Canadian Food Inspection Agency.
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20. Labelling of Organic Foods
Source: Canada Gazette. Organic Products Regulations, Available online at
sor-dors176-eng.html. Accessed January13, 2011.
Figure The organic logo can appear on the label of agricultural products that meet the definition of “organic,” as described in Table 17.8 (CFIA).
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21. Antibiotics and Hormones in Food
Health Canada regulates which drugs can be used to treat animals used for food production and when they can be administered.
The Canadian Food Inspection Agency monitors tissue samples for drug residues to ensure compliance.
Antibiotics are used to prevent disease and promote growth.
Hormones are used to increase weight gain in sheep and cattle and milk production in dairy cows.
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22. Contamination from Industrial Waste
Polychlorinated biphenyls (PCBs) are no longer produced, but these compounds do not degrade and still are found in the environment, particularly in the Great Lakes. Fish that live in these waters have accumulated PCBs in their adipose tissue. Humans who consume large quantities of contaminated fish accumulate PCBs.
Other contaminants from manufacturing, such as chlordane and strontium-90, and toxic metals, such as calcium, lead, arsenic and mercury, have found their way into fish and shellfish.
Health Canada reports that most fish commonly consumed in Canada have very low mercury levels. Canned albacore tuna is of concern and Health Canada recommends limited intake for children and for women who are pregnant, planning to get pregnant or breastfeeding.
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23. Choose Wisely to Reduce Risk
Care in selection and preparation
Choose a wide variety of foods
Choose locally grown produce
Purchase organically grown foods
Remove pesticides by peeling or washing
Remove outer leaves (cabbage, lettuce)
Remove wax (wash, scrub in warm water)
Consume smaller species of fish, choose saltwater fish caught well offshore or vary the type of fish consumed
Cook fish in such a way that fat drips away
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24. Choose Wisely to Reduce Risk (continued)
Do not eat tomalley in lobster or mustard in blue crab
Remove the skin, fatty material and dark meat from fish
Remove skin from poultry and fat from meat and poultry
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Food Technology
Advances in food technology have improved the safety and availability of foods. This technology includes techniques to
Preserve foods and develop new products
Allow food to be stored for longer periods of time
Add nutrients
Create disease-resistant, high yielding crops
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26. Food Technology (continued)
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Food Additives
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Food Additives
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Food Additives
1Papazian, R. Sulfites: Safe for most, dangerous for some. FDA Consumer 30:11–14, December Available online at
features/096_sulf.html. Accessed May 20, 2009.
2U.S. Food and Drug Administration. Food Color Facts. January Available online at Accessed May 20,
2009.
3Health Canada. Health Canada proposal to improve food colour labelling requirements, Available online at
feb2010-food-aliments-col/draft-ebauche-eng.php. Accessed January 13, 2011.
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30. Regulating Food Additives
Health Canada maintains a list of acceptable food additives and their functions.
A manufacturer that wants to use a new food additive must submit a petition to Health Canada. The petition must describe
The chemical composition of the food additive
How it is manufactured
How it is detected
How it is measured in food
Proof that the additive will be effective for its intended purpose
Proof that the additive is safe for its intended use
Proof that the additive is necessary
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31. Food Processing and Packaging
There are many methods for processing food for preservation. Some of these methods include:
Pasteurization
Aseptic processing
Irradiation, also known as cold pasteurization
MAP: Modified atmosphere packaging
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32. Food Processing and Packaging (continued)
In 1991, Health Canada made the pasteurization of milk mandatory across Canada.
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33. Food Processing and Packaging (continued)
Irradiation is used infrequently in Canada because of lack of facilities and public fear.
Health Canada has approved irradiation to
Destroy pathogens in red meat and poultry and contaminants in spices
Prevent insect infestation in flour and spices
Increase the shelf life of potatoes
Eliminate Trichinella in pork
Control insects in fruits, vegetables and grains
Slow the ripening and spoilage of some produce
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Food Additives
Food Additives can be classified as :
Direct or intentional additives
Indirect or unintentional additives
Additives that prevent spoilage
Additives that maintain or improve nutritional quality
Additives to improve and maintain texture
Additives to affect flavor and color
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