FOOD 4310 Lecture Notes - Lecture 3: Canadian Food Inspection Agency, Hazard Analysis And Critical Control Points, Maple Syrup

• School: University of Guelph
• Department: Food Science
• Course: FOOD 4310
• Professor: Keith Warriner

Document Summary

Haccp system was put into place over 40 years ago to reduce or completely eliminate any food safety risks (lecture, 2015). Food processing is action that is intentionally applied by a food processor to alter the physical or chemical state (lecture, 2015) Canada"s fish, meat and poultry processing companies that produce food to be traded or exported amongst provinces must have haccp systems in place that are approved of by the canadian food inspection agency (cfia) (lecture, 2015). The modernization act requires all food processors to complete a risk assessment which can be done through harpc and is based off of haccp principles (lecture, Haccp systems became mandatory in the federally registered meat and poultry processing regulations in canada in 2005 (lecture, 2015) The top 5 food processing industries in canada are: meat and poultry products, dairy products, fruits and vegetables, bread and bakery, seafood products.