FOOD 4310 Lecture Notes - Lecture 3: Canadian Food Inspection Agency, Hazard Analysis And Critical Control Points, Iso 19011

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

Document Summary

Food processing: any action intentionally applied by a food processor to a food to change its physical and chemical state. Food safety: concept that food will not cause harm to the consumer when it is prepared and eaten according to its intended use. End-product testing: conventional approach to ensure food safety, destructive, time consuming, slow response, small sample size, delay in release of food. 1989 agricultural policy review: responsibility for food safety is shared by all participants in the food chain, open model should be adopted allowing consumers and industry to become directly involved, maintain consumer confidence. Should adopt internationally recognized food safety standards focusing on food safety risk assessment. Haccp: hazard analysis critical control point. Food safety enhancement program: cfia approach to encourage and support the development implementation and maintenance of haccp systems in all federally registered food processing establishments, meat and poultry, shell eggs and egg products, dairy, hatchery.