Foods and Nutrition 1021 Lecture Notes - Lecture 26: Hazard Analysis And Critical Control Points, Canadian Food Inspection Agency, Clostridium Botulinum

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Noelle Martin

Document Summary

Federal agencies regulate the safety of our food supply: health canada, canadian food inspection agency, agriculture and agri-food canada (aafc, environment bureau, aafc, environment canada. Note: there is a food-borne illness outbreak response protocol (2006) this is for a national emergency, we are prepared for these events and it started with 9/11 and sars to counter food bioterrorism = big deal! This is a system that helps evaluate and control the entire food-handling process while focusing on the hazards which may endanger the safety and quality of foods served. Note: healthy inspections are done by the public health unit and often are looking that haccp steps have been followed. All the places within the food chain that lead to that food follow the seven steps of haccp and have proof of following these steps ex) written records of temperature etc. Haccp steps: assess the hazards must consider biological, chemical and physical hazards.